Line bottoms of 3 - 8 inch pans with paper; grease and flour sides.
2Mix flour, baking soda and salt set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in vanilla. Add flour mixture alternating with buttermilk, beating until well blended after each addition.
3Beat egg whites in another large bowl with electric mixer on high speed until peaks form. gently stir into batter. Pour evenly into prepared pans.
4Bake at 350*F for 30 minutes or until toothpick inserted into centers come out clean. Immediately run spatula between cakes and sides of pans. Cool 15 minutes; remove cakes from pans. Remove paper. Cool completely on wire racks.
While the cake is baking, slice strawberries in a large bowl add sugar and put in refridgerater. Keep refrigerated for at least an hour.
Mix cream cheese, butter, confectioners sugar, vanilla and milk together.
7Let sit for 15-30 minutes.
8After cake has cooled, frost bottom layer and add strawberries evenly.
9Place second layer and repeat step 8 for second layer.
10Place top layer and frost top and sides covering any trace of strawberries in the layers. Decorate top with strawberries if desired.
Place top layer and frost top and sides covering any trace of strawberries in the layers. Decorate top with strawberries if desired.
12Let sit for 10-15 minutes.
13After cake has cooled, frost bottom layer and add strawberries evenly.
14Place second layer and repeat step 13 for second layer.
15Place top layer and drizzle frosting making sure to have the frosting drizzle down sides. Decorate top with strawberries if desired.