Preheat the oven to 350°F (175°C). Grease an 8 or 9 inch cake pan and set aside.

Toss the sliced strawberries with 1/4 cup of sugar in a bowl. Let them sit while you prepare the cake.

In a medium bowl whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, cream the softened butter with the remaining sugar until light and fluffy, about 2 to 3 minutes.

Beat in the eggs one at a time, then stir in 1 teaspoon vanilla extract until evenly combined.

Gradually add the flour mixture to the butter mixture. If the batter seems very stiff, add 1 to 2 tablespoons of milk to bring it to a spreadable consistency.

Pour the batter into the prepared pan and smooth the top. Bake for 25 to 30 minutes or until a toothpick inserted comes out clean. Remove from oven and let cool completely.

Beat the softened cream cheese in a bowl until smooth.

Fold in the sour cream, the remaining sugar, and 1/2 teaspoon vanilla extract until uniform and spreadable.

Once the cake is cool, spread the cheesecake mixture evenly over the top.

Whip the heavy cream with the powdered sugar until soft peaks form.

Gently spread the whipped cream over the cheesecake layer.

Spoon the macerated strawberries and their juices over the whipped cream.

Sprinkle the cookie crumbs on top for added texture.

Chill the assembled dessert for at least 2 hours to allow the cheesecake layer to set.

Serve slices chilled, optionally drizzling extra maceration juice over each slice.