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1
Cake: Preheat oven to 350 F with rack in middle. Butter a 9-inch round cake pan, (2 inches deep). Line bottom with a round of parchment paper, then putter the parchment.
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2
Sift together flour, baking powder, baking soda, and salt.
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3
Beat together butter and sugar with electric mixter until pale and fluffy. Beat in vanilla. Add eggs 1 at a time, beating well after each addition. With mixer at low speed beat in the , beat in buttermilk until just combined. Add flour mixture in 3 batches, mixing after each addition until just combined.
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4
Spread batter in cake pan, smoothing top. Rap pan on counter several times to elimanate air bubbles.
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5
Bake until golden and wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool in pan on rack 10 minutes. Run a knife around edge of cake to loosen, then invert onto plate. Discard paper adn reinvert cake onto rack to cool completely.
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6
Macerate berries: Bring sherry and sugar to a boil in small saucepan, stirring until sugar has dissolved. Put berries in a bowl and pour hot syrup over them, gently tossing to coat. Let stand for 15 minutes.
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7
Make Cream and Assemble Cake: Beat mascarpone and cream with sugar in large bowl using cleaned beaters until mixture is smooth and holds stiff peaks.
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8
Halve cake horixonally with serrated knife. Carefully remove the top half and reserve. Put bottom half a plate, then spread evenly with all of the cream and replace top half. Sprinkle powdered sugar over top and serve with berries..
