Begin by creaming the softened unsalted butter and granulated sugar until fluffy and light in color. Gradually add large eggs, blending well after each addition. Stir in pure and almond extracts. Alternately incorporate dry ingredients and whole milk until just combined.

Divide the batter evenly between prepared pans, smoothing the tops with a spatula. Bake at 350°F (175°C) for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Once baked, allow the cakes to cool in their pans for around 10 minutes. Carefully transfer them to wire racks to cool completely before frosting.

In a chilled bowl, whip the heavy cream to soft peaks. In another bowl, mix cream cheese, mascarpone cheese, and half of the confectioners' sugar until smooth. Gently fold in the whipped cream to achieve a light and airy frosting.

Layer the first cake with raspberry jam, half of the whipped frosting, and a medley of fresh berries. Repeat with the second cake, finishing with an elegant spread of frosting on the top and sides.

For best flavor and easier slicing, refrigerate the assembled cake for at least 4 hours or overnight.

When ready to serve, cut the cake into slices and optionally garnish with additional fresh berries.