Strawberry Caramel Dessert with Mascarpone Cream

Start by preheating your oven to 180°C (350°F). Grease and flour two 8-inch (20 cm) round cake pans.

In a bowl, beat together *butter* and *sugar* until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in *vanilla*.

In a separate bowl, whisk together *flour*, *baking powder*, and *salt*. Gradually add dry ingredients to the wet mixture, mixing until just combined. Divide batter equally into the prepared pans and smooth the tops.

Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Allow to cool completely on a wire rack.

In a large mixing bowl, combine *mascarpone cheese* and *powdered sugar*. Beat on medium speed until smooth.

Gradually add *heavy cream*, beating on high speed until stiff peaks form. Stir in *vanilla extract*. Keep chilled until ready to use.

In a saucepan over medium heat, combine *strawberries*, *sugar*, and *lime juice*. Cook while stirring occasionally until the mixture thickens, about 15 minutes.

Remove from heat and let it cool completely before using.

Once the cakes are cool, level them by slicing off any domed tops. Place the first layer on a serving platter and spread with half of the *strawberry jam*. Spread half of the *mascarpone cream* over the jam.

Place the second layer on top and repeat with the remaining *jam* and *cream*. For extra elegance, decoratively pipe any leftover cream on top of the cake.

Chill the assembled cake in the refrigerator for at least 1 hour before serving. This allows the flavors to meld together beautifully.