Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by greasing them and lining with parchment paper.

In a large bowl, whisk together cake flour, salt, baking powder, and baking soda until well combined.

In another bowl, mix together eggs, milk, vegetable oil, sour cream, and vanilla extract until smooth.

Beat together butter and sugar until fluffy, then add the dry and wet mixtures alternately until just combined.

Divide batter into prepared pans and bake for 40-45 minutes, until a toothpick comes out clean.

While cakes cool, beat together butter, cream cheese, and mascarpone until fluffy. Add vanilla and almond extract, then fold in whipped cream.

Once the layers cool, slice each layer in half horizontally and stack with frosting and fresh berries in between layers.

Chill the assembled cake for at least 30 minutes before serving to allow the frosting to set.