Sift together flour, baking powder, baking soda, and salt in a medium-size bowl. Set aside. Combine sugar, mascarpone, and butter in a mixer. Mix with the paddle attachment. Continue to beat at medium speed, adding eggs one at a time until the eggs disappear completely. Blend in the buttermilk and lemon juice, zest, and extract. On low speed, add sifted dry ingredients until flour disappears. Do not overmix. Transfer the batter to the buttered baking pan and bake in the center of the oven until risen and golden brown, 35-40 minutes. Remove from oven and let cool on a wire rack before proceeding.

Make the strawberry topping by combining the strawberries, sugar, orange liqueur, and orange zest and juice in a large bowl, tossing to combine. Let sit at room temperature for 15 minutes, stirring occasionally, until all sugar is dissolved. Refrigerate, covered, until you're ready to assemble the dessert.

Make the whipped cream by combining the heavy cream with the confectioners' sugar in a large bowl and beating with an electric mixer or whisk until slightly thickened. Add vanilla and continue to beat until the mixture nearly forms stiff peaks. Poke holes all over the cake using a cake tester or toothpick. Drizzle cake with a little orange liqueur. Use a round cutter and cut 3" circles from the cake.

Place a thick cake cutout in each deep-sided dessert dish, spoon strawberry mixture over the top of the cake, juices and all, allowing the cake to absorb the juices. Top with whipped cream and serve immediately or refrigerate for up to 1 hour before serving. Garnish with chopped toasted pecans.