Preheat the oven to 180°C/350°F/Gas Mark 4. Grease a 22 cm springform cake tin.
Mix the flour with 1 teaspoon baking powder and the sugar. Add in the melted butter and milk and whisk using an electric beater. Whisk in the egg yolks and 1 teaspoon vanilla extract.
In a separate bowl, whisk the egg whites until soft peaks have formed. Add the remaining 2 teaspoons baking powder to the egg whites. Fold the egg whites into the flour mixture, then 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 the berries with the icing sugar. Whisk the mascarpone with the cream, honey and remaining 1 teaspoon vanilla extract. Spread the mascarpone on top of 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. Serve. This cake doesn’t hold well, so make, decorate and eat it on the same day.