Prepare the Cake Layers:

• Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans.
• Sift together the flour, baking powder, and salt in a medium bowl.
• In another bowl, cream the butter and sugar until light and fluffy.
• Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
• Gradually alternate adding the dry ingredients and milk to the butter mixture, mixing until just combined.
• Divide the batter between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
• Cool the cakes completely before proceeding.

Create Chantilly Frosting:

• Whip mascarpone cheese and cream cheese together until smooth. Gradually add powdered sugar and almond extract (if using).
• In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cheese mixture. Refrigerate until firm.

Prepare the Berry Filling:

• Wash and dry the berries. Slice large pieces like strawberries.
• Toss the berries with sugar and lemon juice. Let sit for 10 minutes, then drain excess liquid.

Assemble the Cake:

• Place one cake layer on a plate or stand. Spread a generous layer of frosting and top with a layer of berries.
• Add the second cake layer, followed by frosting and berries.
• Coat the entire cake with the remaining frosting and garnish with additional berries.