Preheat and prepare the pans

• Preheat the oven to 175 °C (350 °F).
• Grease two 8-inch round cake pans with nonstick spray and line them.

Make the cake batter

• Beat the eggs in a bowl, then add the milk and oil and mix.
• Add the vanilla cake mix and mix just until combined, about 2 minutes on medium speed.

Bake the cakes

• Divide the batter evenly between the two pans and tap them on the counter.
• Bake at 175 °C (350 °F) for 30–35 minutes, until a toothpick comes out clean.
• Let cool completely, then chill in the fridge or freezer and cut each cake horizontally through the center to get 4 layers.

Prepare the berry filling

• Chop the strawberries into small pieces and place all the berries in a bowl.
• Sprinkle with the sugar and mix.
• Let sit so the berries release their juices.

Make the Chantilly cream frosting

• Beat the cream cheese and mascarpone until smooth.
• Add the powdered sugar, vanilla and salt and mix on high speed until creamy.
• Add the cold heavy whipping cream and whip until stiff peaks form.

Assemble the cake

• Place the first cake layer on a board and spread a thin layer of frosting.
• Add berries, then place the next cake layer on top and repeat.
• Frost the entire cake with the Chantilly cream and decorate with more fresh berries.

Chill before serving

• Refrigerate the cake so the layers set before serving.