Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon salt until evenly combined.

In a stand mixer or large bowl, beat ½ cup of unsalted butter and 1 cup of granulated sugar together on medium speed until light and fluffy, about 3-5 minutes.

Slowly incorporate 3 large room temperature eggs one at a time into the butter mixture, mixing well after each addition. Then add ½ cup of milk gradually.

Gradually add the dry flour mixture to your wet ingredients. Mix on low speed until just combined.

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes or until the cakes are golden brown.

In a saucepan over medium heat, combine 1 cup of fresh strawberries and 2 tablespoons of lemon juice. Bring to a simmer until it thickens to a syrupy consistency, about 10-15 minutes.

In a cold mixing bowl, whip together 1 cup of mascarpone cheese and 1 cup of heavy cream until soft peaks form, approximately 3-4 minutes. Gradually add in ½ cup of sugar.

Once the cakes are completely cooled, place one layer on a cake plate. Spread a layer of frosting on top and add sliced fresh strawberries.

Pour the cooled strawberry lemon drip sauce over the frosted cake, allowing it to cascade over the edges. Refrigerate for at least 30 minutes.