Preheat the oven to 350°F (175°C). Grease two round cake pans and line them with parchment paper.

In a large bowl, whisk together flour, baking powder, and salt until combined.

In another bowl, beat butter and sugar until fluffy. Add eggs one at a time followed by vanilla.

Gradually mix in dry ingredients alternating with milk until smooth.

Divide batter into prepared pans and bake for 25-30 minutes until a toothpick comes out clean.

For the Chantilly Mascarpone, whip heavy cream until soft peaks form. Mix mascarpone with powdered sugar, then fold in whipped cream.

Once cooled, layer cakes with strawberries and Chantilly mascarpone.