For the cake:

1. Mix all cake ingredients just until combined.  
2. Divide the batter evenly between two 8-inch prepared pans (I love to use Baker's Joy!)
3. Bake at 325° for 35-45 minutes, checking for doneness after 35 minutes.
4. Allow the cakes to cool.
5. Torte each layer into 2 layers.

For the mousse:

1. Whip the heavy whipping cream until stiff peaks form. Set aside.  I have a tutorial here.
2. In a medium mixing bowl, cream together the butter, mascarpone, cream cheese and extracts until light and fluffy.  
3. Add the salt, then the sugar, one cup at a time, mixing until it's all incorporated and smooth.
4. Gently fold in the whipping cream, just until combined.
5. Set aside.
6. Have the filling and/or jam at room temperature, ready for assembly steps.

For the frosting:

1. Cream the butter and Crisco in a mixing bowl. Mix on low speed for a couple of minutes until smooth and creamy.
2. Add in the vanilla and cream cheese and mix again until very smooth.
3. Gradually add the powdered sugar until it’s all combined.
4. It will be very stiff!
5. Remove 1 cup of the stiff frosting and set it aside for piping the dam.
6. Then begin adding milk until you reach the desired consistency for decorating (2-3 tablespoons works well for me!)

Assembling the cake:

1. Place the first layer of cake on a cake board or plate with the cut-side up.  
2. Pipe a dam of stiff frosting around the outer edge using a large round tip.
3. Spread a thin layer of strawberry filling onto the cake.
4. Top with 1/3 of the mousse.
5. Top with 1/3 of the fresh fruit.
6. Top with another layer of cake, cut-side up.
7. Repeat steps 2-6 two more times.
8. Top with the final layer of cake, cut-side down.
9. Frost the cake with cream cheese frosting.
10. Garnish and/or decorate with extra fruit or sugared berries.

Chill the cake for at least 4 hours or overnight for the best flavor!  Keep it refrigerated until approximately one hour before serving, then allow it to come to room temperature.

Serve and enjoy!