Wash fresh berries and allow to dry completely

Preheat oven to 350 degrees

Spray 3 nine inch round baking pans with cooking spray with flour

Line the bottom of the pans with parchment paper

In a medium bowl sift together the cake flour, baking powder, baking soda and salt. Set aside

I used a stand up mixer but you can use a hand mixer. Start by beating the butter and granulated sugar until nice and fluffy

Beat in sour cream

Now slowly add the flour mixture a little at a time and alternating with the milk .

Beat until everything is incorporated well

In a seperate bowl and using a wire wisk beat the 6 egg whites until very stiff peaks form.

Slowly and carefully fold in egg whites into the cake mixture

Pour the mix evenly into the prepared cake pans

Make sure you give the pans a good tap on a flat surface and wrap the pans with wet cake strips

Bake in a preheated oven for 25-30 minutes or Until the cake springs back and a toothpick comes clean

Cool in pan for 15 minuntes then remove from pan and allow to cool on a wire rack

While cakes are cooling place mixing bowl and wire wisk in the freezer

Once cakes are cooled it's time to make the mascarpone whipped cream

Place mascarponne cheese in the chilled bowl and beat for about 3-4 minutes or until nice and fluffy

Slowly add the whipping cream and beat on medium speed

Once it begins to thicken slowly add almond extract and powdered sugar while beating

Once the mixture starts to thicken turn up to high and beat until very stiff peaks form-this takes 6-8 minutes

Slice several strawberries for in between the layers

Place one cake layer on a plate and spread 1/3 of the whipped cream on it. Generously sprinkly berries of your choice. I only slice the strawberries and leave the smaller berries whole

Repeat until the top layer I place the berries in nice groups

This cake is best served chilled and leftovers need to be stored in the fridge