Preheat oven to 350°F. Spray 2 8” round cake pans with nonstick cooking spray and line each bottom with a round of parchment paper.

Carefully measure the flour by sifting it, then spoon it into the measuring cup, swipe a knife across the top of the cup and then measure the flour into a bowl.

To the flour, add in salt, baking powder, and baking soda and whisk together,

In a separate bowl, combine eggs, milk, vegetable oil, sour cream, and vanilla extract.

In a third mixing bowl, cream together the butter and sugar until light and fluffy (2-3 minutes on high, scraping down the sides of the bowl often).

Rotate to add the wet and dry ingredients to the butter mixture: beginning and ending with the wet ingredients: add ⅓ of the milk mixture, then ½ of the flour mixture, another ⅓ of the milk mixture, the remaining flour mixture, and then the remaining milk mixture.

Divide the cake batter between the two prepared pans.

Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Cool cakes completely. Wrap in plastic wrap and freeze for at least 2 hours (or up to 1 week in advance).

Beat together butter, cream cheese, and mascarpone until light and fluffy. Add in vanilla and almond extract and then powdered sugar. In a separate bowl, whip heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese/mascarpone mixture until combined.

Slice cakes in half horizontally to make 4 layers. Place the first layer on a serving platter or cake stand. Spread ½ cup of Chantilly frosting across the face of the cake. Top with a single layer of berries. Add a bit more Chantilly frosting to sandwich in the berries. Stack the next cake layer and continue adding frosting and berries until your 4-layer cake is stacked.

Mound the remaining frosting on the top of the cake and use a large offset spatula to spread it over the top and down the sides of the cake.

Top with berries.

Keep refrigerated until serving.