Let’s embark on making this stunning Strawberry Mascarpone Cake! It involves several stages, so read through first.

Prep Berries & Initial Steps: In a large bowl, gently combine the 6 cups halved fresh strawberries, 2 tablespoons sugar, 1 teaspoon orange zest, 1 tablespoon orange juice, and 1/2 teaspoon almond extract. Stir carefully, cover, and refrigerate for at least 30 minutes to allow the berries to release their juices (macerate). Separate your 6 large eggs carefully, placing the whites in a large, clean, grease-free bowl. Let the egg whites stand at room temperature for 30 minutes (this helps them whip to better volume). Preheat your oven to 350°F (175°C). Grease the bottoms only of two 8-inch round baking pans and line the bottoms with parchment paper rounds.

Make the Cake Batter: Sift the 2 cups cake flour, 2 teaspoons baking powder, and 1/4 teaspoon salt together twice; set aside. In a separate large bowl (different from the egg whites), whisk the egg yolks, 1 1/4 cups of the sugar, 1/2 cup canola oil, 1/4 cup water, 1 tablespoon orange zest, and 1/2 teaspoon almond extract until well blended and smooth. Add this yolk mixture to the sifted dry ingredients and beat with an electric mixer (or whisk vigorously) until just well blended. Don’t overmix.

Whip Egg Whites & Fold: Using clean, grease-free beaters, beat the room temperature egg whites on medium speed until soft peaks form (peaks curl over when beaters are lifted). Gradually add the remaining 1/4 cup sugar, about 1 tablespoon at a time, beating on high speed after each addition until the sugar feels dissolved (rub a bit between fingers). Continue beating until the whites hold soft, glossy peaks – still slightly flexible, not dry or stiff.

Gently fold about one-fourth of the beaten egg whites into the yolk/flour batter using a large rubber spatula to lighten it. Then, gently fold the remaining egg whites into the batter in two or three more additions, just until no streaks of white remain. Be very careful not to deflate the egg whites – fold by cutting down through the middle and bringing batter up from the bottom.

Bake and Cool: Gently divide the airy batter between the two prepared pans, spreading lightly if needed. Place the pans on the lowest oven rack. Bake for 30 to 35 minutes, or until the tops spring back when lightly touched and a toothpick inserted near the center comes out clean.

Let the cakes cool in the pans on wire racks for 10 minutes. Then, carefully run a thin knife around the edges and invert the cakes onto the wire racks. Peel off the parchment paper and let the cakes cool completely.

Make Frosting & Filling: While cakes cool, make the whipped cream frosting. In a large, chilled bowl, beat the 2 cups cold heavy whipping cream until it begins to thicken. Add the 1/3 cup confectioners’ sugar and 2 teaspoons vanilla; continue beating until soft peaks form. Cover and refrigerate for at least 1 hour. For the filling, in a small bowl, beat the 1 cup cold mascarpone cheese and 1/2 cup cold heavy whipping cream together until stiff peaks form (this happens quickly!). Cover and refrigerate until assembling.

Assemble the Cake: Drain the macerated strawberries, reserving the flavorful juice mixture. If the cooled cake layers have domed tops, carefully trim them level using a long serrated knife. Place one cake layer on your serving plate. Brush it generously with about half of the reserved strawberry juice mixture.

Spread about 3/4 cup of the mascarpone filling evenly over the first cake layer. Arrange half of the drained strawberries evenly over the filling. Carefully spread the remaining mascarpone filling over the strawberries.

Brush the cut side (or bottom) of the second cake layer with the remaining reserved juice mixture. Place this layer, juice-side down, onto the mascarpone/strawberry layer.

Gently stir the chilled whipped cream frosting to ensure it’s smooth. Frost the top and sides of the assembled cake smoothly or decoratively. Just before serving, arrange the remaining drained strawberries beautifully over the top of the cake. Slice and serve chilled.