Sorry if you had problems with the link I posted for the Cook’s Strawberry Cream Cake. The article is informative, then generally if you look down the side it links you to the recipie. I’m not going to repost it here since I’m not sure what the copyright issues are. But, someone else has already written it up here.
I don’t have a springform pan, so I just used two 8 inch pans. You could also use 9 inch pans I’m sure. To get the same amount in each, I measure batter out cup by cup or weigh them on the kitchen scale. I also used vodka instead of kirsch for the strawberry puree.
The only other tip I have for you is to run your a/c. I didn’t during the whipped cream cheese phase and it fell apart (think cornmeal looking). So, I had to crank on the air and run out to the grocery store and start over again.