Pre-heat the oven to 350°F, place rack in lower 1/3 of the oven. If you don't have room for all 3 pans, you can refrigerate the 3rd pan until the others are finished and bake longer to compensate for the cold pan. 

Grease 3 eight inch round cake pans, line bottoms of the pans with parchment paper circles, set aside. 

Mix cake flour, sugar, baking powder, and salt in a large mixing bowl. Use the lowest speed on the mixer to blend the ingredients.

Whisk egg whites, milk, and extracts together, set aside. 

With mixer running continuously on low speed, add softened butter 2 Tablespoons at a time. Continue mixing until the mixture is all moist crumbs. Stop the mixer, use a spatula to scrape the bowl, making sure there are no dry ingredients at the bottom of the bowl. Mix again to incorporate any remaining dry ingredients. 

Pour all but 1/2 cup of egg white mixture into the butter mixture. Mix on medium high speed for 90 seconds. Turn off the mixer, add remaining 1/2 cup of egg white mixture, mix again on medium high for 30 more seconds. Turn off the mixer, scrape the sides and bottom of the mixing bowl. Mix again on high for 20 more seconds. No clumps of dry ingredients should remain. 

Divide the batter evenly into prepared cake pans. Place the pans in the oven with at least 2 inches of space between pans and oven wall. Bake for 25 minutes, check for done. Cake is done when toothpick inserted into center comes out clean. 

Remove cake pans from the oven, allow to cool 5 minutes, run a knife between the cake edge and the pan to loosen cake. Turn cakes out on a wire rack to cool completely if finishing the cake today or wrap cake layers in plastic wrap if finishing the cake at a later time. 

Fill a coffee mug with 4 teaspoons of cold water, sprinkle the powdered gelatin over the top of the water. Allow to sit for few minutes until the gelatin blooms and the water is all absorbed.

In large mixer bowl add heavy whipping cream, powdered sugar, and vanilla. Begin mixing on low speed to combine ingredients. When cream starts to thicken, stop the mixer. 

Microwave the bloomed gelatin for 15 seconds to liquify. Use while it is still hot. 

Begin mixing the whipped cream on medium speed. Pour all of the hot gelatin into the cream in one quick motion while continuing to mix the cream. 

Continue mixing the whipping cream on medium high until it is stiff and can hold its shape. Scrape the bowl as needed. Do not over mix.

Gently fold in the strained mashed strawberries. Refrigerate until ready to use. 

Fill a coffee mug with 8 teaspoons of cold water, sprinkle the powdered gelatin over the top of the water. Allow to sit for few minutes until the gelatin blooms and the water is all absorbed.

In large mixer bowl add heavy whipping cream, powdered sugar, and vanilla. Begin mixing on low speed to combine ingredients.  When cream starts to thicken, stop the mixer. 

Microwave the bloomed gelatin for 15 seconds to liquify. Use while it is still hot. 

Begin mixing the whipped cream on medium speed. Pour all of the hot gelatin into the cream in one quick motion while continuing to mix the cream. 

Turn the mixer speed to low. Add the mascarpone in heaping spoonfuls allowing each one to incorporate before adding the next. Continue until all mascarpone cheese is added. 

Mix on medium high until the whipped cream is stiff and can hold a peak. Do not over mix. Refrigerate until ready to use.

Level each layer of the cake. Place the first one leveled side down on cake board or serving plate. Place 1/2 of the strawberry filling in the center of the layer and spread. Leave 1/2" of cake showing all around the edge. Evenly distribute quartered, sliced strawberries throughout the cream filling for extra support between the layers. 

Place the second cake layer on top of the filling, leveled side up, and give a very gentle downward push to attach the cake to the filling layer. Fill in the same way as the first layer. 

Add the final layer of cake, leveled side down on top of the cake. Give a gentle downward wiggle to connect the cake to the layer of filling. Look at cake from all sides to make sure the layers are straight and the cake is level, gently push cake into place as needed. 

Crumb coat the entire cake with a thin layer of whipped mascarpone frosting. Refrigerate for 30 minutes. 

Finish frosting the cake with a thick layer of whipped mascarpone frosting. Cover the sides with graham cracker crumbs. Garnish with fresh strawberries and piped frosting. 

Refrigerate until serving.