Preheat your oven to 350°F (175°C) and line two 8-inch round cake pans with parchment paper.

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

In a separate bowl, using a mixer, beat the softened butter and sugar together until it’s light and fluffy—about 3 to 4 minutes.

Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract.

Gradually add the dry ingredients and milk alternately, beginning and ending with dry ingredients. Mix gently until just combined.

Divide the batter evenly between your prepared pans. Bake in the preheated oven for 22 to 26 minutes.

Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Combine sliced strawberries with 2 tablespoons of sugar and lemon juice in a bowl. Let them sit for about 15 to 20 minutes.

In a large bowl, combine mascarpone, heavy cream, powdered sugar, and remaining vanilla extract.

Beat the mixture until it thickens and can hold soft peaks—this should take about 3 to 5 minutes.

Place one layer of the cooled cake on a serving plate. Spread an even layer of the mascarpone cream over the top, then arrange a layer of strawberries.

Top with a thin layer of cream to secure the strawberries.

Place the second cake layer on top and frost the top and sides with the remaining mascarpone cream.

For decoration, arrange whole and halved strawberries atop the cake.

Chill the assembled cake in the fridge for 20 to 30 minutes before slicing.