Step 1

Preheat oven to 350F. Butter and flour three 8-inch pans. Add damp cake strips.

Step 2

Zest a lemon and set aside. Melt the coconut oil. Let it cool and set aside. Add the maple and honey to a small bowl. Heat for a few seconds in the microwave.

Step 3

Lighten and leaven or sift the flour. Sift the other dry ingredients together in a large bowl and whisk together. Give the sifted mixture a whisk. Make sure all the lumps are gone.

Step 4

Add the wet ingredients into a medium bowl and mix. Make sure to distribute the honey mixture well.

Step 5

Add the wet ingredients into the dry and mix well. Add lemon zest.

Step 6

Pour the batter into the cake pans and distribute evenly. I like to use a kitchen scale for precision.

Step 7

Bake for 35 minutes or until the centers are done.

Step 8

Add the cream and confectioner's sugar to a stand mixer fitted with a whisk

Step 9

Whip the cream until it just starts to thicken

Step 10

Add the mascarpone and beat on low, bringing the speed up to high as the mascarpone is incorporated into the cream. Add the vanilla.

Step 11

Beat until the mixture holds firm peaks. Overbeating can lead to a grainy texture.

Step 12

Add the filling to the first layer then cover with berries. Add more cream on top and smooth out. Add the second cake layer, and repeat steps then add third layer, cover with frosting and smooth out.

Step 13

Push berries into the filling on the side of the cake then smooth out with an offset spatula.

Step 14

Hull the strawberries.

Step 15

Pipe dollops of cream on the top edge with a large star tip. Top each dollop with blackberries and strawberries.