Preheat the oven to 350°F (175°C). Coat 9-inch round springform pan with non-stick cooking spray.
In a mixing bowl with whisk attachment, beat the eggs, sugar and vanilla extract until it’s thick, pale and quadrupled in size. It took about 5 minutes in stand mixer. (So It might take up to 10 minutes with handheld electric mixer.) When you lift the whisk, it should leave a trail in the batter, as shown in the photo above.
Add flour and gently fold until mostly combined. Gently stir in the melted butter and mix until the batter is smooth, about a minute. Pour the batter into the prepared pan and bake for about 20 minutes, or until inserted toothpick comes out clean. Cool in the pan for 5 minutes, and revert onto a cooling rack to cool completely.
To make the filling, in a mixing bowl with whisk attachment, beat the heavy cream until hard peaks form. Transfer into another bowl.
Place the cream cheese in the mixing bowl with whisk attachment, and beat until fluffy, about a minute. Add sugar, vanilla extract and orange liquor and beat until smooth, about 2 minutes. Add whipped cream and gently fold into smooth frosting.
Slice the strawberries nice and thin. Reserve 1/3 of all berries for topping.
Using a serrated knife, slice the cake horizontally into 3 even layers. Place the bottom cake layer on a cake stand lined with 4 strips of parchment paper. (It helps to frost the cake without messing up the stand.) Smear thin layer of frosting on the cake. Arrange one layer of berries and then smear another layer of frosting over the berries. Place the middle layer of the cake and repeat the frosting/berry layers. Place the top layer and frost the entire cake. Arrange the reserved berries on top of the cake. Refrigerate for at least 2 hours before serving, ideally overnight.