Creating the Strawberry Mascarpone Cake can be simple if you follow these easy steps with care:

1. Preheat Your Oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. Mix the Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.

3. Cream Butter and Sugar: In another bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy.

4. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract.

5. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until just combined; do not over-mix.

6. Divide and Bake: Evenly divide the batter between the prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.

7. Cool the Cakes: Once baked, remove the cakes from the oven. Let them cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

8. Prepare the Mascarpone Filling: In a medium bowl, whip the heavy cream until soft peaks form. In a separate bowl, combine the mascarpone cheese and powdered sugar, mixing until smooth. Gently fold in the whipped cream.

9. Assemble the Cake: Place one cake layer on a serving platter. Spread half of the mascarpone filling over the top, followed by a layer of sliced strawberries. Top with the second cake layer.

10. Finish with Toppings: Spread the remaining mascarpone filling on top of the cake and decorate with additional strawberries.

11. Chill Before Serving: Refrigerate the cake for at least 30 minutes to allow the flavors to meld and the cream to set.