Step 1

Preheat the oven to 350°F (175°C). Grease and lightly flour two 9-inch round cake pans.

Step 2

In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.

Step 3

Combine the cake flour, baking powder, and salt in a separate bowl. Gradually add these dry ingredients to the creamed mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, careful not to overmix.

Step 4

Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes clean. Allow the cakes to cool in the pans for 10 minutes. Remove from the pans and parchment, and transfer to a wire rack to cool completely.

Step 5

While the cakes are cooling, prepare the frosting. Beat the mascarpone and softened cream cheese in a large bowl until smooth. Gradually add in the confectioners' sugar until smooth.

Step 6

Whip the heavy whipping cream and vanilla extract in a separate bowl. Continue to beat until stiff peaks form. Add whipped cream to the mascarpone mixture and beat until light and fluffy. Set it aside.

Step 7

To assemble the cake, cut the cake horizontally in half. Spread 1/3 of the strawberry jam over the cut top, then spread a cup of frosting over the jam. Scatter 1/3 of the mixed fresh berries over the frosting.

Step 8

Gently press down the next cake layer. Repeat with the following layers. Spread the rest of the strawberry jam, another layer of frosting, and another third of the fresh berries.

Step 9

Place the final cake layer on top. Spread the remaining frosting over the top and sides of the cake. Decorate with the remaining fresh berries and any extras if desired.

Step 10

Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together. This cake is best served chilled. Enjoy your delicious Chantilly cake!