Heat oven to 350°F.

Grease and flour (2) 9-inch x 1 1/2 inch cake rounds. To make extra sure the cake doesn't stick, add parchment paper to bottom of pans.

Lightly whisk egg whites, 1/4 cup of the milk and vanilla in small mixing bowl.

In a large mixing bowl (or bowl of stand mixer), on lowest speed, mix dry ingredients for about 15 seconds.

To dry mixture, add butter and remaining 3/4 cup milk. Mix on low until just moistened. Increase to medium speed and beat for 1 1/2 minutes until a smooth thick batter forms.

Scrape down sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition; scrape down sides.

Scrape batter into prepared pans and smooth surface with a spatula. Bake 25 to 35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. Cool in the pans on racks for 10 minutes, remove and continue to cool on wire rack.

For strawberry compote

Simmer strawberries, sugar and water in small sauce pan until dark red and the consistency of a soft jam, about 15 minutes. Let cool. Note: Can be made the night before and refrigerated.

For frosting

Beat butter and cream cheese until creamy, about 4 minutes. Add sugar a little at a time and beat well until desired texture. For a creamier texture, add a little bit of milk (1 tablespoon at the most).

To prepare cake, spread a layer of cream cheese on first cake. On top of cream cheese, spread the strawberry compote.

Add second cake on top and frost as desired.

Top with halved strawberries.