Make the white cake mix according to box directions in two 8 inch circular cake pans. If you only have one pan, make one cake after the other. (You should have about 2 cups batter per pan) Prepare the cake pans by spraying with cooking spray and dusting with flour. Cool on wire cooling rack.
Once cooled, cut the tops off the cakes to make them level.
Cut the bottoms off the strawberries and set aside.
In a small bowl, whip together the cream cheese, vanilla and powdered sugar with a handheld mixer.
In a second bowl, whip the heavy cream until soft peaks form.
Add the cream cheese mixture to the heavy cream and beat until stiff peaks form.
Scoop the whipped cream into a ziplock bag and cut off a bottom corner to create a piping bag.
Assemble your cake: Put the first cake, cut side up, onto your cake stand.
Apply a thin layer of whipped cream onto the cake.
Place the strawberries, cut side down, onto the cake. Make an outer ring first and then fill in the rest of the space as tightly as you can.
Pipe the whipped cream in between the strawberries, including the outer ring.
Put the second cake on top of the strawberries, cut side down, and press lightly to level.
Apply a thin layer of whipped cream to the top of the cake.
Decorate with piped cream and strawberries to your taste. I did an outer ring of small cream pillows, then an inner ring of strawberries and a center pillow of whipped cream.