Preheat oven to 350 degree F. Line bottom of 9” or 10” pan with parchment paper. Grease and flour bottom and sides. Set aside.
Sift the flour and baking powder in a small bowl and set aside.
In mixing bowl, beat eggs on high speed for a few minutes.
Slowly add sugar and beat until thick and fluffy, about 5 minutes.
Reduce speed and slowly add milk.
Add mascarpone a little at a time, beating well after each addition.
Mix in zest.
Add flour mixture by spoonful to egg mixture. Continue beating, scraping down the sides. Mixture will be thick.
Fold in half of the strawberries.
Spread into prepared pan. Sprinkle with remaining strawberries. Lightly press into batter and sprinkle with remaining 1 tbsp sugar.
Bake until toothpick inserted in centre of cake comes out clean, about 45 minutes. When cool, sift some icing sugar on top.
Serve warm or at room temperature with fresh strawberry sauce and garnish with fresh mint.