Let’s create this beautiful Strawberry Mascarpone Cake step-by-step:

1. Macerate the Strawberries:

In a large bowl, gently combine the halved strawberries, 2 tablespoons granulated sugar, 1 teaspoon orange zest, 1 tablespoon orange juice, and ½ teaspoon almond extract.

Cover and refrigerate for at least 30 minutes to allow the berries to release their juices.

2. Prepare Oven and Pans:

Preheat the oven to 350°F (175°C).

Grease the bottoms of two 8-inch round cake pans. Line the bottoms with parchment paper. Set aside (do not grease the parchment or sides).

3. Prepare Dry and Wet Cake Ingredients:

Sift the cake flour, baking powder, and salt together twice into a large bowl. Set aside.

In a separate small bowl, whisk the egg yolks, 1-¼ cups of the granulated sugar, canola oil, water, 1 tablespoon orange zest, and ½ teaspoon almond extract until blended.

4. Combine Batter Base:

Add the egg yolk mixture to the flour mixture. Beat with an electric mixer (paddle attachment or hand mixer) until well blended.

5. Whip Egg Whites:

Place the room temperature egg whites in a separate, very clean, large bowl. Using clean beaters, beat the egg whites on medium speed until soft peaks form.

Gradually add the remaining ¼ cup granulated sugar, 1 tablespoon at a time, beating on high speed after each addition until the sugar is dissolved.

Continue beating until soft, glossy peaks form. Do not overwhip.

6. Fold Egg Whites into Batter:

Gently fold about one-fourth of the whipped egg whites into the batter using a large rubber spatula to lighten it.

Then, gently fold in the remaining egg whites in two additions until just combined. Be careful not to deflate the volume of the egg whites.

7. Bake the Cake Layers:

Gently transfer the batter to the prepared pans, dividing it evenly.

Bake on the lowest oven rack until the tops spring back when lightly touched, 30-35 minutes.

8. Cool the Cake Layers:

Cool the cakes in the pans for 10 minutes before removing them to wire racks.

Carefully remove the parchment paper. Let the cakes cool completely.

9. Make the Mascarpone Filling:

While the cakes cool, make the filling. In a small bowl, beat the mascarpone cheese and ½ cup heavy whipping cream with an electric mixer until stiff peaks form.

Refrigerate until ready to assemble.

10. Make the Whipped Cream Frosting:

In a large bowl, beat the 2 cups of heavy whipping cream until it begins to thicken.

Add the confectioners’ sugar and vanilla extract. Continue beating until soft peaks form.

Refrigerate, covered, for at least 1 hour before frosting the cake.

11. Assemble the Cake:

Drain the macerated strawberries, reserving the juice mixture.

Using a long serrated knife, trim the tops of the cooled cake layers to make them flat and level, if necessary.

Place one cake layer on a serving plate. Brush it generously with half of the reserved strawberry juice mixture.

Spread ¾ cup of the mascarpone filling evenly over the soaked cake layer.

Arrange half of the drained strawberries over the mascarpone filling, creating an even layer.

Spread the remaining mascarpone filling over the strawberries.

Brush the cut side of the second cake layer with the remaining reserved juice mixture.

Place this layer over the filling, brushed side down.

12. Frost and Garnish:

Gently stir the chilled whipped cream frosting. Spread it smoothly over the top and sides of the cake.

Just before serving, arrange the remaining drained strawberries over the top of the cake.

Slice and serve!