Strawberry Layer Cake

Method

1. Preheat oven to 180°C. Grease 3x20cm-round cake tins and line with baking paper.
2. Sift flour, cornflour and baking powder in a bowl. Beat butter and caster sugar in a large bowl for 8 minutes or until pale and creamy. Add eggs, one at a time, beating well after each addition.
3. Using a large metal spoon, fold in the flour mixture, 1 tbs boiling water and vanilla. Divide evenly between the prepared tins and smooth the tops. Bake for 15-20 minutes until golden and top springs back lightly when pressed. Cool cakes in tins for 5 minutes before transferring to wire racks to cool completely.
4. Step 4 of 6
5. Meanwhile, finely chop 8 strawberries and place in a small saucepan with 2 tbs icing sugar and 2 tbs water. Bring to the boil over high heat, then reduce the heat to low and simmer for 10 minutes. Strain the strawberry syrup and set aside to cool.
6. Whip cream with the remaining icing sugar until thick. Add the mascarpone and fold to combine.
7. Place a cake disc on a serving plate or stand. Spread with 1/3 of the cream mixture. Slice remaining strawberries. Arrange 1/3 of the sliced strawberries over the cream. Continue layering with the remaining cake discs, cream mixture and sliced strawberries. Drizzle with the strawberry syrup and serve.