Preheat the oven to 180°C/fan 160°C/gas 4.
For the raspberry purée: Place the raspberries in a saucepan and cook for 3-5 minutes until they break down. Add the sugar and vanilla. Transfer to a blender (add a little water if needed) and blend until smooth. Pour through a sieve to remove the seeds. Allow to cool well.
For the cake: Line a 900g (2lb) loaf tin with parchment.
Cream the butter and sugar together until light and fluffy. Add 2 eggs at a time, whisk and then add the other 2 eggs. Pour in the vanilla. Sift together cornflour, flour and baking powder together and add to the creamed egg mixture. Fold in with enough milk to form a stiff cake batter.
Spoon into the prepared tin and bake for 35 to 40 minutes until well risen and cooked. Insert a skewer to check. If it comes out clean, then the cake is baked. Leave in the tin for 10 minutes before moving onto a cooling rack.
To decorate: Combine all the ingredients for the cream and whisk until combined.
When the cake is cold, slice the cake into 3rds and place a sponge layer into the serving platter. Brush some orange juice onto the sponge. Spread over a third of the cream, add a third of the raspberry purée and crush 3 to 4 mini meringues and sprinkle over the top. Roughly chop a few hulled strawberries and place on top. Place the next sponge layer on top and repeat.
For the top layer, spread the mascarpone, drizzle some of the purée, arrange whole mini meringues, halved and whole strawberries, edible flowers if you are using them and sprigs of mint.
