Place the butterfly in the bowl and add the chopped butter, sugar and vanilla, whisk: 3 min. speed. 3.

Without removing the butterfly, set to speed 3 and add the eggs, one at a time and continue for 1 min.

Add the flour and baking powder, mix: 2 min. speed 4.

Butter and flour (or line it with parchment paper) a 20 cm diameter mold and pour the mixture obtained inside.

Level well and bake in a preheated oven at 180°C for 30-40 minutes (always do the toothpick test).

Let it cool completely before unmolding it.

In a clean bowl, prepare the mascarpone frosting as per the recipe and keep it in the fridge until ready to fill the cake.

Take the cake and divide it into 2 equal discs. Prepare the bath by mixing water and a little limoncello in a glass.

Place the first disc on a serving plate, drench it (without exaggeration) with limoncello sauce, fill the inside with part of the mascarpone frosting.

Cover with the other disc and spread the frosting kept aside on the surface of the cake with the help of a flat spatula and decorate with clean strawberries.

Refrigerate until ready to serve... Bon appetit!