Preheat your oven to 175°C (350°F). Grease two 20cm (8-inch) round cake pans and line the bottoms with parchment paper.
Gently melt the white chocolate in short bursts in the microwave or over a double boiler until smooth and glossy. Let it cool slightly while you prepare the batter.
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until the mixture is light, fluffy, and fragrant—about 3-4 minutes.
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and the melted white chocolate until fully incorporated and smooth.
Sift together the cake flour and baking powder. Gently fold the dry ingredients into the wet mixture in three additions, using a spatula to keep the batter airy and light.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cakes are golden.
Meanwhile, hull and thinly slice the strawberries. Set aside for layering.
Remove the baked layers from the oven and let them cool in the pans for 10 minutes. Then transfer to a wire rack and cool completely, about 30 minutes.
While the cakes cool, whip the chilled heavy cream with powdered sugar until soft peaks form. In a separate bowl, beat the chilled cream cheese until smooth and creamy.
Fold the whipped cream into the cream cheese to make a light, tangy frosting. Spread a layer of frosting on one cake layer, then top with sliced strawberries. Place the second layer on top and apply a thin crumb coat all over the cake.
Decorate the top with remaining sliced strawberries and white chocolate shavings if desired. Chill the cake for at least 30 minutes to set before serving.
