Grease a roughly 22-centimetre spring-form cake tin. Preheat the oven to 180 degrees/gas four. Mix the flour with one teaspoon of baking powder and the sugar. Add the melted butter and milk, and whisk using an electric beater. Whisk in the egg yolks and vanilla extract.

In a separate bowl, whisk the egg whites until they form soft peaks, and add the remaining two teaspoons of baking powder. Fold this into the flour mixture, pour into the greased tin and bake for 45 minutes, or until a skewer comes out clean. Allow to cool fully.

Remove the hulls from the strawberries and sprinkle them with icing sugar. Whisk the mascarpone with the cream, honey and vanilla extract. Spread the mascarpone on top of and in the middle of the cake (which you could slice in half). Top or sandwich with the strawberries, which you could slice in half or leave whole. This cake doesn’t hold well, so make, decorate and eat on the same day