Preheat the oven to 350°.Grease and flour 2-9" round cake pans. Placing a piece of parchment paper, cut to fit bottom of pan before greasing will help removal of cake after baking.

Using the paddle attachment on the stand mixer, beat butter and sugar at
medium speed until mixture is light and fluffy. This should take 3-4 minutes. Stop to scrape sides of bowl frequently.

Add eggs and egg yolks, one at a time, mixing after each until combined.

Mix in vanilla extract.

In separate bowl, combine flour, baking powder and salt.

In a separate large mixing bowl, with your mixer on low, gradually alternate, adding flour mixture and egg/butter mixture along with buttermilk, starting and ending with dry mixture until all is combined.

Divide batter between the two prepared pans.

Bake on center rack of the preheated oven for approx. 25-35 minutes, until a toothpick inserted in center comes out clean. Cool on wire rack, then remove from pans.

Beat whipping cream in a small bowl until stiff peaks form. Set aside.

Using a separate large bowl, mix cream cheese, sugar and extract until
mixture is smooth and creamy.

Gently fold in the whipped cream mixture, then fold in the banana and 1-cup
of the strawberries. Reserve the remaining strawberries for tops of cakes.

Using an extra-large piping tip, pipe icing on top of one of the cakes. Sprinkle half of the remaining 1 cup strawberries across the layer.

Place second layer on top and ice that one, then top with remaining strawberries. Best to chill before serving. Store any leftovers in the refrigerator.