Prepare the sponge cake - see recipe here. While the sponge batter is in the oven, prepare the cream.
Place the mascarpone in a bowl, and with a hand mixer beat it for a couple of minutes until it is soft and fluffy.
In a different bowl whip the cream until gentle peaks begin to form; add the powder sugar and be careful not to over whip.
Take about a quarter (225 g-½lbs) of the strawberries and puree them in a blender until smooth.
Mix the mascarpone and the whipped cream, and add the strawberry puree. Beat the mix together for a couple of minutes to get a fluffy texture. Adjust the sugar if needed.
Once the sponge cake is cooled down, slice horizontally to get 3 equal layers.
Take a cake stand and a frosting spatula and put a tiny bit of cream in the middle of the stand. Place the top sponge layer upside down (inside part facing up) in the middle of the stand. Place about a quarter of the cream and smooth it out with the spatula.
Then cover this layer of cream with thinly sliced strawberries, and place another sponge on top. Repeat the layers (¼ cream plus thinly sliced strawberries), and at last place the last sponge layer upside down on the other layers (inside part facing down).
Put another quarter of cream on the top, and the last quarter on the side of the cake, and smooth it in any style you wish with the spatula. Place the rest of the strawberries on top, side whole or sliced.
The cake is ready to serve, but place it in the fridge for a couple of hours to get the best result.
