Wash and pat dry strawberries. Slice and set aside.
Take cheesecake out of the freezer, take off the outer ring and run a knife under the cheesecake to separate it from the bottom on the pan. Measure cheesecake against the cake layers and place on a cutting board to trim any excess so all the layers are the same size.
Place one layer of the cake on cake stand with pieces of wax paper slightly underneath the cake, this will help to not get the cake stand messy while frosting.
Spread a thin layer of frosting with an offset spatula. Place sliced strawberries on top, trying to not get right on the edges. Add another thin layer of frosting on top. Top with cheesecake layer, add another layer of frosting, then strawberries with more frosting. Top with last layer of cake.
Frost entire cake with a very thin layer of frosting for a crumb coat. Make sure not to dip the spatula into the entire bowl of frosting, this will transfer crumbs.
Pop entire cake into the fridge and let set up for at least 30 minutes. Add an additional layer of frosting, as thick as you like to the entire cake. Place back in fridge until ready to slice and serve. This cake can be made well in advance and the layer it sits in the fridge the easier it will slice.