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Ingredients One per line	Vanilla Cake: 3 cups all-purpose flour 1 Tbsp baking powder 1 tsp salt 1 cup unsalted butter room temperature 2 cups granulated sugar 4 large eggs room temperature 2 tsp vanilla 1 and one third cup buttermilk room temperature Strawberries: 4 cups hulled & quartered strawberries 1 pint, 675g ¼ cup granulated sugar Mascarpone Whipped Cream: 8 oz mascarpone slightly softened 1 cup whipping cream cold ½ cup powdered sugar sifted 1 tsp vanilla
Directions One per line	Vanilla Cake: Preheat oven to 350F, grease and flour three 8" cake rounds and line with parchment. In a medium bowl, whisk flour, baking powder, and salt until well combined, Set aside. Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition, add vanilla. Alternate adding flour mixture with buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. Spread batter evenly between the prepared pans and smooth the tops. Bake for about 30 mins or until a toothpick inserted into the center comes out mostly clean. Place cakes on wire rack to cool for 10mins then turn out onto wire rack to cool completely. Strawberries: Place quartered strawberries and sugar into a medium bowl, stir to combine. Place in fridge and let sit for 15mins (up to overnight). Drain strawberries before using in cake, Reserve syrup to drizzle on cake layers during assembly if desired. Mascarpone Whipped Cream: Place mixer bowl and whisk into the fridge (few hours) or freezer (15 min) to chill. Pour cold cream into the bowl and whip on high until stiff peaks form, set aside. In a separate bowl, beat mascarpone until smooth., Add sugar and beat until combined. Combine whipped cream and mascarpone mixture until smooth and stiff. Assembly: Divide mascarpone cream into 3 equal portions. Place each layer of cake on a cake disposable plate, drizzle with reserved strawberry syrup if desired. Roughly spread one third of the mascarpone cream over the top of each layer. Place one third of quartered strawberries on top, repeat with remaining layers . Refrigerate each layer separately for 15 min. Carefully stack cakes and remove cake plates before stacking. Refrigerate until serving. Serve same day.
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