1. Bake or prepare the vanilla cake layers and let them cool completely before assembling.

2. In a saucepan, combine strawberry preserves, sliced strawberries, granulated sugar, lemon juice, and salt.

3. Warm the strawberry mixture over medium-low heat for 5 to 7 minutes, stirring until glossy and slightly thickened, then cool completely.

4. Beat softened cream cheese with powdered sugar and vanilla extract until smooth.

5. Whip cold heavy cream until medium-stiff peaks form.

6. Fold the whipped cream into the cream cheese mixture until light and fluffy.

7. Place the first cake layer on a serving plate or inside a lined pan.

8. Spread a layer of cream filling over the cake, then spoon cooled strawberry filling on top.

9. Add sliced fresh strawberries in an even layer.

10. Repeat with the remaining cake, cream filling, strawberry filling, and sliced strawberries.

11. Spread or pipe whipped cream over the top and decorate with fresh strawberries.

12. Refrigerate for at least 4 hours, or overnight for the cleanest slices.

13. Slice with a sharp knife and serve chilled.