Fresh Berry Cream Cake

Using any softlight cake recipe of your choice you can create a delicious fresh berry cream cake. I recommend using my white cake recipe below or you could even try chocolate pistachio or a 6 inch cake instead. This minimally decorated nakedstyle cake is layered between fresh and fluffy whipped cream and piled high with juicy berries.
Ingredients
2 and 12 cups 285g cake flour spooned leveled
2 teaspoons baking powder
12 teaspoon baking soda
1 teaspoon salt

34 cup 12 Tbsp 170g unsalted butter softened to room temperature
1 and 34 cups 350g granulated sugar
5 large egg whites at room temperature
12 cup 120g sour cream at room temperature
1 Tablespoon pure vanilla extract yes Tbsp!
1 cup 240ml whole milk at room temperature
Whipped Cream Berries
2 cups 480ml cold heavy cream or heavy whipping cream
13 cup 5 Tablespoons 40g confectioners sugar
1 teaspoon pure vanilla extract
12 teaspoon almond extract optional
2 cups 280300g fresh mixed berries
optional dusting of confectioners sugar andor fresh florals
Instructions
Make the cake Preheat the oven to 350F 177C. Grease three 8inch or 9inch cake pans line with parchment paper rounds then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. If its helpful see this parchment paper rounds for cakes video post. I recommend using nonstick spray for greasing. I also recommend 8 inch cake pans as the 9 inch cakes will be pretty thin.
Whisk the cake flour baking powder baking soda and salt together. Set aside.
Using a handheld or stand mixer fitted with a whisk attachment beat the butter on high speed until smooth and creamy about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites. Beat on high speed until combined about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom