• Preheat the oven to 350° and place parchment paper on the bottom and lightly spray the sides with non-stick cooking spray on two 9-inch round cake pans.

Vanilla Cake

• In a medium bowl, sift together flour, baking powder, and salt. Set aside.
• In a large bowl, cream butter on high for 2 minutes until light and fluffy.
• Add sugar, and beat on high for an additional 3 minutes.
• Next, add eggs, one at a time, beating each one in for 1 minute.
• Add vanilla, mix until incorporated.
• Add 1⁄3 of the flour mixture and beat until just combined.
• Next, alternate with 1⁄3 of the milk.
• Repeat until milk and flour have all been added.
• Bake at 350° in the prepared cake pans for 27-30 minutes or until a toothpick inserted in the center comes out clean.
• Remove from the oven and set on a cooling rack to cool.

Strawberry Filling

• In a medium sized saucepan, add strawberries, sugar, and lemon juice. Heat over medium heat.
• Cook strawberries down about 10 minutes, stirring occasionally, and breaking up any large chunks.
• Remove from heat and set aside to cool.

Mascarpone Filling

• In a large bowl, beat heavy whipping cream until soft peaks form.
• Add powdered sugar and vanilla, and beat an additional 1-2 minutes until stiff peaks have formed.

To Assemble

• Puree freeze dried strawberries until they resemble fine powder. Set aside.
• Once cakes have cooled, using a bowl or cookie cutter, cut rounds of cake to desired size to fit parfait dishes.
• Add a spoonful of strawberry juice to the bottom of dish, top with a round of cake, and press down gently.
• Top with mascarpone filling, followed by a spoonful of strawberry mixture.
• Top with another slice of cake and top with mascarpone filling.
• Dust with powdered freeze dried strawberries and let sit in the fridge for at least 3 hours or overnight.