Preheat oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.

Whisk together the flour, baking powder, and salt in a medium bowl.

Beat the butter and granulated sugar in a large bowl until the mixture is light and fluffy.

Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.

Gradually incorporate the flour mixture into the butter mixture until just combined.

Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted comes out clean.

Allow the cake to cool completely in the pan on a wire rack.

Beat the mascarpone and heavy cream in a large bowl until stiff peaks form.

Spread the mascarpone cream evenly over the top of the cooled cake.

Arrange the sliced strawberries decoratively on top of the cream.

Dust lightly with powdered sugar before serving.