• Preheat oven to 325°F.
• Lightly grease an 8" springform pan with butter or coat lightly with vegetable cooking spray. Line the bottom of the pan with a piece of parchment paper, cut to fit, and butter or spray the parchment. Set aside.
• In a medium mixing bowl sift together the flour, baking powder, baking soda and salt.
• Add the butter and granulated sugar to the bowl of a stand mixer. Beat until the mixture is light and fluffy, about 5 minutes. Scrape down the sides and bottom and blend again. Add the vanilla bean paste and almond extract. Blend until incorporated.
• Add the eggs one at a time, beating just until the yolk disappears.
• With the mixer running on low and add the buttermilk and lemon zest blending just until combined. The mixture may look curdled at this point but that is normal.
• Add the flour mixture in three batches mixing well after each addition. Don't over-beat however.
• Spread the batter evenly in the prepared cake pan and sprinkle with 1 teaspoon turbinado sugar.
• Bake for 35-40 minutes or until a wooden toothpick inserted in the center comes out clean. Cool the cake in the pan for 20 minutes, then remove the sides and bottom of the springform pan. Discard the parchment paper from the bottom and cool the cake completely on a wire rack before filling.

While the cake is baking prepare the simple syrup

• Combine ¼ cup water and ¼ cup sugar in a small saucepan. Heat over medium heat stirring occasionally until the sugar is melted. Remove from the heat and add 1 tablespoon Grand Marnier. Set aside.

Prepare the mascarpone cream

• Combine the cream, cheese and powdered sugar in a medium bowl. Beat with an electric mixer until stiff peaks form.

When ready to serve

• Cut the cake in half horizontally with a long serrated knife. Remove the top and turn it cut side up. Place the bottom half on a cake plate, also cut side up. Brush both cut sides with simple syrup. You may not need it all, just use your best judgment. It should not be wet.
• Spread ⅔ of the cream on the bottom half of the cake. Place the top half of the cake on the cream, cut side down. Dollop the remaining cream on top somewhat decoratively so it will hold the strawberries and juice.
• Place the clean fresh strawberries in a heatproof mixing bowl. Pour ¼ cup of Grand Marnier and ¼ cup sugar in a small sauce pan. Bring the mixture to a boil stirring until the sugar is dissolved. Remove from the heat and pour the syrup over the strawberries. Stir gently to coat the strawberries. Set aside to cool for about 15 minutes.
• Using a slotted spoon scoop the macerated berries on top of the cake. Slice the cake and pass with any remaining syrup to drizzle.