First, be sure that your eggs, milk, yogurt/sour cream are at room temperature and that your butter is softened.

I recommend moving those items from the refrigerator to your kitchen counter at least 1 hour before baking so that they have time to come up to temperature.

To help the butter come up to room temperature quicker, I recommend cutting it up into 1 Tablespoon pieces and laying them flat on a large plate.

Using room temperature items will help the mixing process and result in the better cake consistency with a light crumb.

I like using vanilla paste over vanilla extract as the paste has specs of vanilla which will be visible in the baked cake.

Either paste or extract will work but if you can find vanilla paste, I highly recommend it.

Preheat your oven to 320°F.

Using you standing mixer with the paddle attachment or a large mixing bowl with hand-held electric mixers, mix together the flour, baking powder, salt and sugar on low speed.

Next, add the softened butter and mix on low until it resembles a sand-like texture.

Now, add the eggs, milk, oil and vanilla paste and mix on medium until just combined.

Grab a spatula and give the bowl a good scrape on the bottom and the sides of the bowl.

Mix again on medium speed for about 10 seconds. Do not overmix.

Generously grease your cake pan with butter then add the cake batter.

Using the spatula, smooth our the top then bake at 320°F for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the cake form for a good 30-50 minutes before turning it out onto your cake plate.

First, melt the white chocolate.

Add 1 cup of water to a small sauce pan then add a large heat proof bowl with the white chocolate chips on top of the sauce pan and turn the heat to medium-high.

The steam from the water in the sauce pan will heat the bowl which will melt the chocolate.

Keep and eye on the chocolate and stir occasionally until the chocolate is melted.

Alternatively, you can also microwave the white chocolate in the heat safe bowl for 30 seconds, stir, and repeat until the chocolate is mostly melted. Stirring the mostly melted chocolate will melt any of the solid pieces.

Set the melted chocolate aside.

To make the frosting, you can use a standing mixer with the whisk attachment or a large bowl with hand-held electric mixers.

Add the room temperature cream cheese to your bowl them mix on low speed, slowing increasing to high speed. Mix for 2 minutes then add 1 tablespoon of softener butter at a time while mixing on high speed. Once all of the butter has been incorporated, mix again for 3-4 minutes or until light and fluffy.

Next, add the melted white chocolate and mix on medium speed for 3 minutes.

Lastly, add the powdered sugar in 3 additions (1/2 cup at a time) and mix on low speed until incorporated then increase the speed to high and mix for 3-4 minutes.

If you have a piping bag, transfer the frosting into you piping bag. Use any round or star tip for the piping bag.

Refrigerate the frosting if the cake is still cooling.

Once the cake is cool to the touch, you can decorate.

Wash and dry about 2 cups of berries. Cut the strawberries in half if desired.

Pipe the frosting onto the cake then top with the berries.

If you made a bundt cake, add berries to the hole in the middles and cover with frosting (see images).