Strawberry shortcake layer cake made with fluffy vanilla sponge cake, mascarpone whipped cream, and fresh macerated strawberries.

1 cup butter room temperature

1 1/4 cups sugar

4 large eggs

1 teaspoon vanilla

2 cups all purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 1/2 cups sliced strawberries

1 tablespoon sugar

1/2 teaspoon vanilla

2 cups heavy cream

6 ounces mascarpone

2/3 cup powdered sugar

1/2 teaspoon vanilla

Fresh strawberries for topping

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1. Preheat oven to 350°F and prepare cake pans.

2. Whisk flour baking powder and salt.

3. Cream butter and sugar until fluffy.

4. Add eggs one at a time then vanilla.

5. Mix in dry ingredients.

6. Divide batter between pans and bake.

7. Cool cakes completely.

8. Mix sliced strawberries with sugar and vanilla.

9. Beat cream powdered sugar and vanilla until stiff peaks form.

10. Add mascarpone and mix until smooth.

11. Layer cake with whipped cream and strawberries.

12. Top with remaining whipped cream and fresh strawberries.

Measure flour correctly.

Use fresh strawberries for best flavor.

Chill cake before slicing for cleaner layers.