First, make the cake.
Preheat the oven to 350°F. Line 3 8-inch round pans with parchment paper and grease the sides with cooking spray. Set aside.

In a stand mixer fitted with the whisk attachment, beat the butter and oil on low speed until combined so the oil doesn’t fly everywhere. Gradually increase the speed to medium-high and beat until smooth, about 2 minutes.

With the mixer running, slowly pour in the granulated sugar and continue to beat on medium-high speed until the mixture is light, fluffy, and turns a very pale yellow color, about 2 minutes.

Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the eggs, vanilla and almond extract. Beat on medium-high speed until the mixture is light and fluffy, about 2 minutes.

In a separate mixing bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, alternate adding in the dry ingredients and the milk in 3 additions (you’ll add half the dry, then all of the wet, then the other half of the dry). It’s okay if the batter still has a few lumps in it–you don’t want to over mix.

Divide the cake batter evenly between your prepared pans, using the spatula to spread the batter into a flat, even layer. Bake until the cake has risen, the top springs back to the touch, and a butter knife inserted in the center of the cake comes out clean, 25 to 30 minutes.

Place the cakes on a cooling rack and allow them to cool slightly. To remove from the pan, drag a butter knife around the edge of the cake, then carefully flip the cakes out onto a cutting board, peel away the parchment paper, and re-invert it, right-side up onto a cooling rack to cool completely.

Once the cake has cooled, make the berry syrup. Combine the water and sugar in a microwave safe bowl and microwave on high for 1 minute. Stir until the sugar is melted completely into the water. Add the jam and lemon zest and stir to combine. Set aside to cool.

In a stand mixer fitted with the whisk attachment, cream together the mascarpone and cream cheese until completely smooth, about 45 seconds. Add the powdered sugar and heavy whipping cream and beat on low speed gradually increasing to high until soft peaks form. Add the vanilla, almond extract and salt. Beat until medium peaks form, keeping an eye on the frosting the whole time. It can quickly curdle so you want to make sure to not over beat it! Transfer about half the frosting to a piping bag.

Place the first cake down on a cake stand to serving plate. Dip a pastry brush into the berry syrup and generously dab the syrup into the top of the cake. Pipe a thin layer of the chantilly cream all over the top of the cake. Top with about ⅓ cup of the fresh fruit, gently pressing the berries down into the cream. Pipe another thin layer of chantilly cream over the top to cover the berries and use an offset spatula to smooth out the top. Repeat with the second cake layer.

Use the rest of the chantilly cream to frost the top and sides of the cake. Top with the remaining fruit to garnish and place in the fridge until ready to serve!