Ingredients:

  • 3 cups Cake Flour, sifted
  • 1 Tbsp Baking Powder
  • 1 tsp Fine Sea Salt
  • 1 cup Unsalted Butter, softened (226 g)
  • 2 cups Granulated Sugar (400 g)
  • 4 large Eggs (room temperature)
  • 2 tsp Vanilla Extract
  • 1/2 tsp Almond Extract
  • 1 cup Buttermilk (room temperature, 240 ml)
  • 1/2 cup Granulated Sugar (for simple syrup)
  • 1/2 cup Water (for simple syrup)
  • 1 Tbsp Amaretto or Lemon Juice (optional)
  • 8 oz Cream Cheese, cold (227 g)
  • 8 oz Mascarpone Cheese, cold (227 g)
  • 1 1/2 cups Confectioner's Sugar, sifted (180 g)
  • 1 tsp Vanilla Extract (for frosting)
  • 3 cups Heavy Whipping Cream, cold (minimum 35% fat, 720 ml)
  • 1 pint Strawberries, sliced (450 g)
  • 1 cup Blueberries (150 g)
  • 1 cup Raspberries (125 g)
  • 1/2 cup Blackberries (optional, 75 g)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, lining the bottoms with parchment paper circles.
  2. Sift together the cake flour, baking powder, and salt in a bowl. Set aside.
  3. In a stand mixer, cream the softened butter and granulated sugar on medium speed until light and fluffy (about 4-5 minutes).
  4. Beat in the eggs one at a time, followed by the vanilla and almond extracts. Scrape down the bowl.
  5. Slowly alternate adding the flour mixture and the buttermilk, beginning and ending with the flour (e.g., 1/3 flour, 1/2 buttermilk, 1/3 flour, 1/2 buttermilk, 1/3 flour). Mix only until just combined; do not overmix.
  6. Divide the batter evenly among the three prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow layers to cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. The layers must be completely cold before assembly.
  8. To make Simple Syrup: Combine water and sugar in a small saucepan. Bring to a simmer, stirring until sugar is dissolved. Remove from heat and stir in Amaretto or lemon juice, if using. Let cool completely.
  9. Gently rinse and dry all berries thoroughly. Slice the strawberries and toss all the berries together in a large bowl.
  10. Prepare the Chantilly Frosting (Part 1): Ensure cream cheese and mascarpone are cold. Beat them together with the sifted confectioner's sugar and vanilla until smooth and lump-free.
  11. Prepare the Chantilly Frosting (Part 2): In a separate, very cold bowl, whip the heavy cream on high speed until stiff peaks form.
  12. Combine Frosting: Gently fold the whipped cream into the cream cheese/mascarpone mixture using a spatula until smooth and homogenous. Do not use an electric mixer for this step.
  13. Assembly (Level Layers): Trim the tops of the cake layers so they are perfectly flat.
  14. Place the first cake layer on your serving platter. Brush the top generously with the cooled simple syrup soak.
  15. Pipe a ring of frosting (a 'dam') around the outer edge of the layer. Spread a thick layer of frosting inside the dam, then pile one-third of the mixed fresh berries on top.
  16. Gently place the second layer on top. Repeat the moistening, dam, filling, and berry steps.
  17. Place the final top layer. Apply a thin, light layer of frosting (the crumb coat) all over the cake to trap loose crumbs.
  18. Refrigerate the cake for 20 minutes to set the crumb coat.
  19. Apply the remaining Chantilly frosting evenly over the entire cake. Decorate the top lavishly with the reserved fresh berries.
  20. Chill the final cake for at least 30 minutes before slicing for the cleanest presentation. Serve cold.