Fresh Berry Cream Cake

of the bowl as needed. With the mixer on low speed add the dry ingredients until just incorporated. With the mixer still running on low slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
Pour batter evenly into cake pans. Bake for around 2224 minutes or until the cakes are baked through. To test for doneness insert a toothpick into the center of the cake. If it comes out clean it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before assembling.
Make the whipped cream Using a hand mixer or a stand mixer fitted with a whisk attachment whip the heavy cream confectioners sugar vanilla extract and almond extract on mediumhigh speed until medium peaks form about 34 minutes. Medium peaks are between softloose peaks and stiff peaks and are the perfect consistency for decorating cakes. Use immediately or cover tightly and chill in the refrigerator for up to 24 hours. Yields about 4 cups.
Assemble cake If cooled cakes are domed on top use a large serrated knife to slice a thin layer off the tops to create a flat surface. This is called leveling the cakes. Discard thin layer or crumble over ice cream. Place 1 cake layer on your cake stand cake turntable or serving plate. Evenly spread 1 heaping cup of whipped cream on top. I always use an icing spatula to spread. Arrange a single layer of mixed berries on top. Top with 2nd cake layer. Spread another 1 heaping cup of whipped cream on top then a single layer of berries. Top with 3rd cake