Preheat your oven to 350°F (177°C) and prepare two 9-inch round cake pans by greasing them with non-stick spray and lining with parchment paper.

In a medium bowl, whisk together 2 ½ cups of cake flour, 2 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt until well blended.

In a stand mixer, beat 1 cup of unsalted butter with 2 cups of granulated sugar on medium speed until light and fluffy, about 3 to 5 minutes.

Add in 4 egg whites, mixing on low speed until just combined.

Drizzle in ½ cup of vegetable oil and 2 teaspoons of vanilla extract, mixing until smooth. Alternately add the dry mixture and 1 ¼ cups of buttermilk.

Divide the batter between the prepared pans and bake for 28 to 32 minutes, or until a toothpick comes out clean.

Let the cakes cool in their pans for 5 minutes before transferring to a wire rack.

Mix ½ cup of berry jam with 2 tablespoons of water until smooth. Toss 1 cup of fresh berries with 1 tablespoon of lemon juice and zest.

In a mixing bowl, combine 8 ounces of mascarpone cheese and 8 ounces of cream cheese, beating until smooth. Gradually add 2 cups of powdered sugar and fold in 1 cup of heavy whipping cream, 1 teaspoon of vanilla extract, and ½ teaspoon of almond extract.

Level the cooled cake layers, spread berry jam and frosting on the first layer, place the second layer on top, and apply a crumb coat before refrigerating for 30 minutes.

Frost the cake with remaining Chantilly cream and garnish with fresh berries.