Preheat oven to 350°.
Spray a 9-inch round cake pan with baking spray with flour. Line bottom of pan with parchment paper, and spray pan again.
In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
Gradually add flour to butter mixture alternately with milk, beginning and ending with flour, beating just until combined after each addition. Beat in vanilla.
Pour batter into prepared pan, smoothing top with an offset spatula. Gently tap pan twice against counter to release any air bubbles.
Bake until golden brown and a wooden pick inserted in center comes out clean, 20 to 25 minutes.
Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
In a large bowl, beat mascarpone and confectioners’ sugar with a mixer at medium speed until smooth. (Do not overbeat.) Reduce mixer speed to low. Add cream, beating until mixture begins to incorporate. Increase mixer speed to high, and beat until mixture has thickened and holds its shape, about 1 minute. (Do not overbeat.)
Using a serrated knife, cut cake in half horizontally. Place 1 cake layer, cut side up, on a serving plate. Spread 1 cup mascarpone mixture on cake. Top with Pecan Meringue. Spread 1 cup mascarpone mixture over meringue; top with strawberries. Place remaining cake layer, cut side down, over strawberries. Gently spread remaining mascarpone mixture over top and sides of cake.
Cover and refrigerate for 3 hours before serving.