In a stand mixer, combine flour, sugar, baking powder, and salt. Mix on low until combined. Add softened butter and mix until coarse crumbs form, about 2-3 minutes.

In a separate bowl, whisk together eggs, buttermilk, and almond extract until smooth. Slowly add this mixture into the dry ingredients while mixing on medium-high speed for about 2 minutes.

Preheat your oven to 335°F (170°C). Grease and flour three 8-inch cake pans. Divide batter evenly among the pans and bake for 25-30 minutes.

Once baked, let the cakes cool in pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.

In a medium bowl, whip mascarpone, powdered sugar, and vanilla extract until smooth. In another bowl, whip heavy cream to firm peaks and gently fold into mascarpone mixture.

In a small saucepan over medium heat, combine sugar, water, and berry jam. Stir until sugar is dissolved, about 3-5 minutes.

Start with the first layer of cake, brush generously with berry simple syrup, spread a layer of chantilly cream, and sprinkle with berries. Repeat with remaining layers and finish with frosting.

Adorn the top with additional fresh berries for decoration before serving.