Blender Berries-and-Cream Cake

No mixer needed for this easy berries-and-cream treat. A blender makes quick work of the cake batter and the mascarpone filling is easily whipped by hand with a whisk. The components can be prepared in advance. The cake layers will keep for 24 hours at room temperature. The berry mixture and mascarpone cream can be refrigerated 12 hours ahead. Or to assemble the cake in advance, hold off adding the berries; refrigerate the cream-topped cake, uncovered, for up to six hours. When ready to serve, let stand at room temperature for 30 minutes, add the berries, drizzle on the juices and serve.