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Mascarpone-Filled Cake With Sherried Berries

['2 cups sifted cake flour (not self-rising; sift before measuring)', '1 teaspoon baking powder', '1 teaspoon baking soda', '1/2 teaspoon salt', '1 stick unsalted butter, softened', '1 cup sugar', '1 teaspoon pure vanilla extract', '2 large eggs', '1 cup well-shaken buttermilk', '1/2 cup Fino (dry) Sherry', '1/2 cup sugar', '4 cups mixed berries, cut if large', '8 ounces mascarpone (1 cup)', '1 cup chilled heavy cream', '1/4 cup sugar', 'confectioners sugar']

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 butter parchment.
Sift together flour, baking powder, baking soda, and salt.
Beat together butter and sugar in a large bowl with an electric mixer 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 buttermilk until just combined. Add flour mixture in 3 batches, mixing after each addition until just combined.
Spread batter in cake pan, smoothing top. Rap pan on counter several times to eliminate air bubbles.
Bake until golden and a wooden pick inserted in center comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Discard paper and reinvert cake onto rack to cool completely.
Bring Sherry and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved. Put berries in a bowl and pour hot syrup over them, gently tossing to coat. Let stand 15 minutes.
Beat mascarpone and cream with sugar in a large bowl using cleaned beaters until mixture just holds stiff peaks.
Halve cake horizontally with a long serrated knife. Carefully remove top half and reserve. Put bottom half on a plate, then spread evenly with all of cream and replace top half. Serve with berries.

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