• Preheat the oven to 160°C. Prepare three baking tins with a diameter of 18 cm.
• In a bowl, mix butter with sugars until very creamy. It can take up to 15 minutes.
• Add oil, and vanilla syrup and mix until the oil is well combined. Keep on adding egg whites one at a time while mixing. Mix until combined. Take your time, and make sure the mixture is getting big.
• In another bowl whisk together flour and baking powder. Add ⅓ of the flour mix into the mixture. Mix on slow speed. When the flour disappears, add ½ of the buttermilk. Mix until combined. Repeat the process until you add flour mix as last.
• Take ⅓ of the mixture into a different bowl. Add red food colouring and mix until the mixture is red. Add cocoa powder and mix again.
• Now you have a white mixture and a red mixture. Divide the white mixture into two pans. Bake all of them for 30-45 minutes until the toothpick comes out clean. Take them out of the oven and let them cool completely.

Cream

• In a bowl whip the whipping cream until stiff. Make sure it's not overmixed!
• In another bowl cream the mascarpone cheese with icing sugar on slow speed. Sugar should be dissolved.
• Add whipping cream to the bowl with mascarpone and stir well with a rubber spatula.

Cake

• Cut the red velvet layer into two layers.
• Start with a white velvet layer, add cream, pour strawberry puree on top of the cream and put red velvet layer on top. Repeat the process, and put another red velvet layer on top. Add cream, strawberry puree, and white velvet layer on top.
• Now cover the cake with cream - top and sides. Push candy hearts into the cream and put fresh strawberries on top. Let in the fridge for 5 hours or overnight.