Preheat over to 350 degrees.
Use flour and cooking spray to grease cake pans.
In a small bowl, mix eggs, buttermilk, and vanilla.
In large bowl or stand mixer, combine flour, sugar, baking powder, and salt.
Add butter to dry ingredients, one cube at a time until mixture looks like course crumbs.
Add half the buttermilk mixture to the dry ingredients and mix for 1-2 minutes until light and fluffy.
Add remaining buttermilk mixture and contents of pudding envelope and mix just until combined.
Bake for 25-30 minutes until toothpick inserted in center comes out clean.
Cool completely and run a knife around edges to loosen.
Remove stems from strawberries and slice.
Run cold water over all the berries to rinse and to add just the right amount of water for creating the sauce.
Place in a medium sized sauce pan.
Add cornstarch, sugar, and the zest from a half a lime.
Turn on low.
Stir and bring to a gentle simmer.
Cook for no longer then 10 minutes as you don't want the berries to cook down too much and deflate.
Turn off heat and add 1 teaspoon vanilla.
Refrigerate to chill.
Beat 2 cups of heavy whipping cream in a chilled bowl until soft peaks form.
Add 3/4 to 1 cup of powdered sugar and continue to beat until you have stiff peaks.
Add 1 teaspoon pure vanilla extract and mix in.
To build the cake, start by poking holes in all the layers so the berry juice can dribble in.
Place a layer on your cake stand and top with one third of the berry mixture.
Add one third of the whipped cream.
Repeat the second and third layer in the same order.
Take your reserved specimen berries and squeeze a small amount of lime juice from the lime you zested for your berry compote and sprinkle sugar on the berries.
Place in the center of the cake to complete. Enjoy!