Cake: Cream butter and sugar for 7 minutes in a large mixing bowl. Mixture will become pale and creamy. Add eggs one at a time, beating after each one. Add milk, vanilla, and butter flavoring. Combine flour and salt and gradually beat in. Mix thoroughly and pour into 2 well greased and floured round 9″ cake pans.

Bake at 350° for 30-35 minutes or till toothpick comes out clean. Cool in pan 10 minutes, then remove to cooling racks. Cool completely.

Strawberry Filling: Combine berries and sugar in a small bowl. Let sit till sugar is totally dissolved, about 20-30 minutes.

Cheesecake Frosting: Whip cream till soft peaks form; set aside. Beat cream cheese till smooth. Add powdered sugar and vanilla and beat well. Fold in whipped cream till mixture is thoroughly combined.

To assemble cake: Take one of the cake layers and use a long knife to level off the rounded top. Place cut side down on a cake plate or serving platter. Drain juice from berries and drizzle evenly over the top (which is actually the bottom) of the cake. Arrange the cut berries evenly over the cake. Carefully spread about a cup of the cream cheese mixture over the berries. Place the second cake over the berries, round side up. Frost sides and top of cake with remaining cream cheese mixture. Garnish with additional sliced fresh strawberries.