Preheat oven to 325°F. Spray a 9×13-inch baking dish with nonstick cooking spray, or line with parchment paper for easier removal and cleaner slices.

In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, vanilla extract, and almond extract until light and fluffy, about 5 minutes, scraping down the sides as needed.

With the mixer on low speed, add the egg whites one at a time, mixing well after each addition.

Add the dry ingredients in three additions, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Do not overmix.

Spread the batter evenly into the prepared pan. Gently tap the pan on the counter to release any air bubbles.

Let the cake cool completely in the pan before adding the whipped cream.

Chill the bowl and whisk attachment of a stand mixer in the freezer for about 15 minutes.

Add the cream cheese and sugar to the chilled bowl. Beat on medium-high speed until smooth and no lumps remain.

Add the cold heavy cream and mix on medium speed until soft peaks form. Scrape the bottom of the bowl to make sure the cream cheese mixture is fully incorporated.

Continue mixing until stiff peaks form. Add the vanilla and salt, mixing just until combined. Be careful not to overmix.

Spread the stabilized whipped cream evenly over the cooled cake.

Arrange the fresh berries on top. You can create a pattern, stripes, a flag design, or simply scatter them over the cake.

Garnish with fresh mint, if using. Serve immediately or refrigerate until ready to serve.