Berry Chantilly Cake

Preheat oven to 350°F.

In a bowl or stand mixer, cream together butter and sugar until light and fluffy. Add vanilla, almond extract, and eggs. Mix well, scraping the bowl as needed.

Add milk and Greek yogurt and mix until combined.

Add flour, baking powder, and salt. Fold until just incorporated.

Divide batter into two 9-inch cake pans and bake for about 25 minutes. Let cakes cool completely.

Berry Filling: In a small pot over medium heat, combine berries and sugar. Cook for about 15 minutes until thickened. Transfer to a bowl and let cool.

Frosting: Beat cream cheese until smooth. Add powdered sugar, heavy cream, and vanilla. Whip until light, fluffy, and creamy.

Once cakes are fully cooled, frost the first layer, add berry filling, place the second layer on top, frost the outside, slice, and enjoy!