Vanilla Strawberry Cream Cakes

Cake: Heat oven to 350°F. Spray six 4 1/2 x 1 3/4-inch-deep springform pans with baking spray. Wrap bottoms of pans with foil and place 2 inches apart on a baking sheet with edges.

Whisk together cake flour, baking powder, and salt in a medium bowl. Whisk together milk, egg whites, and vanilla in a separate bowl.

Beat butter and sugar in a large mixer bowl on medium speed until blended, about 2 minutes. On low speed, add flour mixture alternately with milk mixture in 3 additions, beginning and ending with the flour. Beat until just combined.

Pour batter into prepared baking pans, filling them about 2/3 full. Bake 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Transfer to a wire rack; cool 15 minutes. Remove cakes from pans to cool completely.

Filling: Combine sliced strawberries with preserves, stirring to blend.

Frosting: Beat butter, cream cheese, and vanilla in a large mixer bowl on medium speed until light and fluffy, about 2 minutes. Gradually beat in confectioners' sugar until blended.

Slice cakes in half crosswise. Spoon about 1/3 cup of the filling onto bottom half of each cake, to within 1/2 inch of outer edge. Replace top half. Frost each cake and decorate top with whole strawberries.