Add the sliced strawberries into a blender with the water, sugar, salt and blend until smooth

In a medium saucepan, heat the strawberries over medium heat until the mixture is about half the volume (it should come out to 1 cup). This will take around 20 minutes. After cooking, mix in the zest of 1 lemon.

Set aside the mixture until it is entirely cooled throughout before using

Sprinkle gelatin over water in a small bowl. Let bloom for 5 minutes.

Heat milk, vanilla paste, and salt in a saucepan just to a boil.

Whisk cornstarch, sugar, and egg yolks in a bowl. Slowly temper in the hot milk, whisking constantly. Return everything to the pan.

Cook over medium heat, whisking until thick, smooth, and glossy.

Off heat, whisk in gelatin and butter. Add in ½ cup of the cooled strawberry puree.

Transfer to a bowl, press plastic wrap on top, and chill until set (overnight if possible).

Whisk flour, baking powder, and salt together.

In another bowl, whisk yolks, brown sugar, oil, and water.

Sift in dry ingredients; whisk until smooth.

In a mixer, whip egg whites + cream of tartar to soft peaks. Gradually stream in sugar; whip to stiff, glossy peaks.

Whisk ⅓ of meringue into yolk mixture to lighten, then fold in the rest gently.

Pour into an ungreased 16×10” sheet pan. Bake at 325°F ~15 min, until golden and springy.

Drop pan from 6 inches (helps prevent sinking). Cool completely before releasing.

Combine strawberries, sugar, lemon juice + zest, salt, and vanilla paste in a pot. Toss to coat; macerate 30 minutes.

Cook over medium-high heat until jam reaches 220–225°F, stirring often to prevent burning.

Transfer to a container, cool, and refrigerate until set.

Whisk milk, sugar, salt, and vanilla until dissolved.

Whip mascarpone, heavy cream, powdered sugar, and salt together until stiff peaks form.

Whip the reserved 1 cup cream and fold into chilled pastry cream.

Cut chiffon into three 5.33"x10” rectangles. We then like to make an acetate cake collar that we shape to the size of our layers to help keep it all intact.

Place first layer on serving dish. Brush with milk soak, spread ⅓ jam, then half the pastry cream. Repeat with second layer.

Finish with the last cake layer + remaining jam. Chill overnight.

Pile mascarpone cream into a dome on top.

Roll marzipan on a powdered-sugar-dusted counter into a thin sheet. Drape over the cake, smoothing gently, and trim excess.

Chill until ready to serve. Slice and enjoy!