-
1
Preheat oven to 350F with rack in middle.
-
2
Butter a 9-inch round cake pan (2 inches deep).
-
3
Line bottom with a round of parchment paper, then butter parchment.
-
4
Sift together flour, baking powder, baking soda, and salt.
-
5
Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy.
-
6
Beat in vanilla.
-
7
Add eggs 1 at a time, beating well after each addition.
-
8
With mixer at low speed, beat in buttermilk until just combined.
-
9
Add flour mixture in 3 batches, mixing after each addition until just combined.
-
10
Spread batter in cake pan, smoothing top.
-
11
Rap pan on counter several times to eliminate air bubbles.
-
12
Bake until golden and a wooden pick inserted in center comes out clean, 35 to 40 minutes.
-
13
Cool in pan on a rack 10 minutes.
-
14
Run a knife around edge of cake to loosen, then invert onto a plate.
-
15
Discard paper and reinvert cake onto rack to cool completely.
-
16
Bring Sherry and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved.
-
17
Put berries in a bowl and pour hot syrup over them, gently tossing to coat.
-
18
Let stand 15 minutes.
-
19
Beat mascarpone and cream with sugar in a large bowl using cleaned beaters until mixture just holds stiff peaks.
-
20
Halve cake horizontally with a long serrated knife.
-
21
Carefully remove top half and reserve.
-
22
Put bottom half on a plate, then spread evenly with all of cream and replace top half.
-
23
Serve with berries.
