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

Pour the mixture into a medium saucepan. Heat over medium heat until the mixture reduces to about half its original volume. You should end up with roughly 1 cup. This takes around 20 minutes.

Once reduced, remove from the heat and stir in the lemon zest.

Let the puree cool completely before using it in the pastry cream.

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

In a saucepan, heat the milk, vanilla bean paste, and salt just until it reaches a boil.

Meanwhile, whisk the cornstarch, sugar, and egg yolks together in a separate bowl until smooth.

Slowly pour the hot milk into the yolk mixture while whisking constantly. This tempers the eggs without scrambling them.

Return everything to the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and becomes smooth and glossy.

Remove from the heat. Whisk in the bloomed gelatin and the room temperature butter until fully melted and incorporated.

Stir in 1/2 cup of the cooled strawberry puree.

Transfer the pastry cream to a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill until set, ideally overnight.

When ready to assemble, whip the 1 cup heavy cream to medium peaks and fold it into the chilled pastry cream.

Preheat your oven to 325 degrees F.

Whisk the flour, baking powder, and salt together in a medium bowl.

In a separate large bowl, whisk the egg yolks, brown sugar, olive oil, and water until well combined.

Sift the dry ingredients into the yolk mixture. Whisk until smooth.

In the bowl of a stand mixer, whip the egg whites and cream of tartar until soft peaks form. Gradually stream in the granulated sugar and continue whipping until stiff, glossy peaks form.

Whisk one third of the meringue into the yolk mixture to lighten it. Then gently fold in the remaining meringue until no white streaks remain.

Pour the batter into an ungreased 16 by 10 inch sheet pan. Spread it evenly.

Bake for about 15 minutes, until the top is golden and the cake springs back when lightly pressed.

Drop the pan from about 6 inches onto the counter immediately after removing it from the oven. This helps prevent the cake from sinking.

Cool completely before releasing the cake from the pan.

Combine the strawberries, sugar, lemon juice, lemon zest, salt, and vanilla bean paste in a pot. Toss to coat the berries. Let the mixture macerate for 30 minutes.

Cook over medium-high heat, stirring often, until the jam reaches 220 to 225 degrees F on a candy thermometer.

Transfer the jam to a clean container. Cool to room temperature, then refrigerate until set.

Whisk the milk, sugar, salt, and vanilla extract together in a small bowl until the sugar dissolves.

Set aside until assembly.

In a large bowl, whip the mascarpone, heavy cream, powdered sugar, and salt together until stiff peaks form.

Keep refrigerated until you are ready to shape the cake dome.

Whip the reserved 1 cup heavy cream and fold it into the chilled pastry cream if you have not already done so.

Trim the chiffon cake into three even rectangles measuring about 5.33 inches by 10 inches each.

Create an acetate cake collar shaped to the size of your layers. This ring will help keep the cake layers intact as you stack them.

Place the first cake layer on a serving dish. Brush it generously with the milk soak.

Spread one third of the strawberry jam over the soaked layer. Top with half of the pastry cream.

Repeat with the second cake layer, another round of milk soak, another third of the jam, and the remaining pastry cream.

Finish with the final cake layer and spread the remaining jam on top.

Cover and chill the assembled cake overnight. This allows the layers to set and the flavors to meld.

The next day, pile the mascarpone cream on top of the cake. Use an offset spatula to shape it into a smooth dome.

Dust a clean counter with powdered sugar. Roll the pink marzipan into a thin, even sheet large enough to cover the entire cake.

Drape the marzipan over the cake, smoothing it gently down the sides. Trim away the excess at the base.

Chill until ready to serve. Slice and enjoy.