Directions

1. Preheat oven to 350°F and grease and line two 9-inch cake pans with parchment.
2. In a medium mixing bowl, whisk together milk, egg whites, sour cream, almond, and vanilla extract.
3. In a mixing bowl, whisk together cake flour, sugar, baking powder, salt, and Clebby’s Vegetable Oil. Mix until no flour remains. Whisk the milk mixture until just combined.
4. Divide among cake pans.
5. Bake for 30-35 minutes, until an inserted toothpick comes out clean. Cool for at least 30 minutes in the cake pans before removing from the pans.
6. Add all the berries to a bowl with sugar and lemon juice. Gently toss to coat and let sit to macerate. Let it sit until the sugar has completely dissolved, about 30 minutes.
7. Once the cake has cooled thoroughly, make the whipped cream. Add cold heavy cream to a mixing bowl with powdered sugar, vanilla extract, almond extract, and a pinch of salt. Beat on high until medium peaks form.
8. Place a cake round on a cake plate. Top with about half of the whipped cream, spreading into an even layer. Top with about half of the macerated berries. Repeat with the remaining cake layer. If any whipped cream oozes out the sides, use a cake spatula to push it back in then smooth out the edges.
9. Chill the cake in the fridge for at least two hours before slicing and serving.