• Preheat  your oven to 325 degrees
• Grease two 8 inch or 9 inch cake pans or a 9"x13" baking dish, line with parchment paper and set aside for now

Make the cake...

• Combine 8 tablespoons of room temperature butter and 1/3 cup of vegetable oil in a large bowl and use an electric hand mixer to mix on medium speed until completely combined
• Add 1 1/3 cup of granulated sugar and continue mixing on medium speed until the mixture is thick and develops a pale yellow color
• Add 4 large eggs, a tablespoon of vanilla extract and 1/2 teaspoon of almond extract and mix on medium high speed until the mixture is fluffy and full of air bubbles
• Sift 2 1/2 cups of all purpose flour, 2 1/2 teaspoons of baking powder and 1/2 teaspoon of salt into the bowl and mix until just combined
• Add 1 1/4 cup of whole milk and mix until just incorporated (tiny lumps are ok! Do not over mix this batter)
• Divide the batter between the prepared cake pans
• Bake in a 325 degree oven for 28-30 min or until a toothpick will come out of the center of the cake clean
• Transfer the cake pans onto a heat proof surface and let the cakes cool for about 10 minutes before transferring them out of the pans and onto a serving plate

Prep the berries...

• Remove the stems from your strawberries and slice into quarters
• Toss the sliced strawberries, raspberries, blackberries and blueberries in a large bowl with a tablespoon of granulated sugar
• Mash some of the berries to your desired consistency and set aside for now

Assemble the cakes...

• Top the cakes with the berries, a dusting of confectioners sugar and a scoop of vanilla ice cream