1. Preheat oven to 350°F (175°C) and prepare a 9×13 inch baking pan.

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.

4. Beat in the eggs one at a time, followed by the vanilla extract.

5. Alternate adding the dry ingredients and the buttermilk to the creamed mixture, beginning and ending with the dry ingredients, mixing only until just combined.

6. Pour batter into the prepared pan, spread evenly, and bake for 25-30 minutes or until a skewer comes out clean.

7. Let the cake cool completely on a wire rack.

8. While the cake cools, melt white chocolate and pipe bunny ear shapes onto parchment paper to set.

9. For the frosting, beat softened cream cheese until smooth, then beat in powdered sugar and vanilla.

10. Slowly pour in cold heavy cream and whip on high speed until stiff peaks form.

11. Wash, hull, and slice the fresh strawberries.

12. Spread the frosting evenly over the completely cooled cake.

13. Arrange the sliced strawberries over the frosting.

14. Gently insert the hardened white chocolate bunny ears into the cake before serving.