To make the cake:
Preheat the oven to 350˚F. Spray a 9-inch round cake pan with baking spray. Set aside.

Combine all-purpose flour, almond flour and baking powder in a small bowl. Whisk to incorporate. Set aside.

In a large bowl, beat the butter and sugar until light and fluffy. Mix in the eggs one at a time. Mix in the yogurt and extracts. Fold in flour mixture until just incorporated.

Pour the batter into prepared pan. Bake for 35-40 minutes, until the cake feels springy to the touch in the center and a toothpick inserted into the center comes out clean. Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack. Cool completely.

To make the whipped cream:

Add cream, mascarpone, sugar and vanilla to a bowl; beat with a hand mixer until thoroughly incorporated and cream thickens and holds its shape (about 3-4 minutes).

Spread on top of cake.

To garnish the cake:
Pile sliced strawberries on top of the mascarpone whipped cream.