Ingredients:

  • 2.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.75 cup unsalted butter, softened
  • 3 large eggs
  • 1 cup whole milk
  • 2 tsp vanilla extract
  • 2 cups fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 2 tbsp granulated sugar
  • 1 tsp cornstarch
  • 2 cups heavy whipping cream, cold
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 4 oz mascarpone cheese, softened

Instructions:

  1. Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  2. Beat softened butter and 1.5 cups granulated sugar until pale and fluffy (about 3 minutes).
  3. Add eggs one at a time, then stir in 2 tsp vanilla extract.
  4. Gradually add flour, baking powder, and salt, alternating with the whole milk. Mix until just combined.
  5. Divide batter evenly between pans. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
  6. Cool cakes in pans for 10 minutes before transferring to a wire rack to cool completely.
  7. Toss sliced strawberries, blueberries, and raspberries with 2 tbsp granulated sugar and 1 tsp cornstarch.
  8. Whip heavy whipping cream, powdered sugar, 1 tsp vanilla extract, and softened mascarpone cheese until stiff peaks form.
  9. Layer one cake sponge, spread a layer of stabilized cream, add a generous amount of berries, and repeat with the second sponge.
  10. Frost the top and sides with remaining cream and decorate with leftover berries.
  11. Chill the cake in the refrigerator for 2 hours before slicing to ensure stability.