Preheat your oven to 350F(176C)

In a mixing bowl, add the butter, and sugar and vanilla (I used paste) and mix until fluffy. 

Add your flour and baking powder (and trust the process because it's about to look bad before it looks good). Don't be scared if you batter looks sandy!

Time to add your milk. This is where you batter will come to life. 

 Oil / butter your circle pan (I like to use my leftover butter wax paper to oil the pan or just oil is good too). Scoop your batter and level it.  

Bake for about 30 minutes (ish)

Once cake is all baked, let it cool completely before taking your cake out of the pan. 

Time to make the whipped cream: For this, you need a hand mixer/ mixer or a whisk (will take longer FYI).

Add your heavy cream, mascarpone cheese and powdered sugar and mix until thicken. Once a bit thicker, add your salt and vanilla and keep mixing until soft peak.

Take your cake out of the pan and place is on a cake stand. Again, make sure the cake is fully cooled or your whipped cream will not hold and will melt all over!!

Cup your strawberries into your desired shape/ size

Start assembling: Whipped cream as base later / the "frosting" on the cake and add your fresh strawberries on top.

Cut and enjoy! If you're not going to serve the cake right away, I recommend not adding the whipped cream and strawberries until right before serving!