Pre-heat the oven to 180°C/350°F and grease and line three 20cm/7.8inch diameter cake pans with parchment paper.
Sift together the flour, baking powder and salt and set aside.
In a separate bowl, combine the wet ingredients and mix well.
Pour the wet ingredients into the dry ingredients and mix to combine.
Pour the batter into the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
Remove from the oven and allow to cool before turning out onto a wire rack. Make sure the layers are completely cool before assembling the cake.
To make the mascarpone whipped cream, whip the cold cream with the icing/powdered sugar until soft peaks form. Add the softened mascarpone and whip to stiff peaks.
Whipped cream tip: Whipping cream on a slow speed will ensure the air bubbles forming are small and more stable. Often when cream is whipped at a high speed the cream will deflate sooner because the larger air bubbles collapse quicker.
To assemble the cake, sandwich the cake layers together with the whipped cream and add berries.