Catherine Guzovich wrote:Good Morning Ladies, I'm thinking it was a white cake, and had fresh strawberries on top of the icing used in between the three layers.
Could it be this one?
https://www.americastestkitchen.com/recipes/2983-strawberry-cream-cake
It looks like it has cream cheese in the filling:
8 ounces (227 grams) cream cheese, room temperature
½ cup sugar (3 1/2 ounces/99 grams)
1 teaspoon vanilla extract
⅛ teaspoon table salt
2 cups heavy cream
When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).
I use cream cheese in my cheesecake icing and it is yummy. I remember doing a yoghurt and cream icing on a coconut and lime cake and the sharpness of the yoghurt really worked well against the sweetness of the cake.