Preheat oven to 350. Prepare 3 9" round cake pans with cooking spray and line with parchment paper circles then spray again and set aside.

Cream together the butter and shortening until light and fluffy with an electric mixer.

Slowly add the 3 cups of sugar, one cup at a time making sure to incorporate the sugar fully before adding the other.

Then add the eggs one at a time, be sure to incorporate each egg before adding another.

In a bowl sift together the flour, baking powder, and salt.

Then in another bowl whisk together the milks, vanilla and almond extracts.

Add to the butter/shortening mixture, alternating between the milk and the flour mixture, beginning and ending with the flour mixture.

Stir all ingredients until well mixed then stop mixer and scrape bottom and sides of bowl.

Evenly distribute into cake pans and then bake for 25-30 minutes.

Insert toothpick and if it comes out clean remove cakes from oven and let cool.

Then frost with frosting and decorate with raspberries.

In your stand mixer, place softened butter and beat for one minute until creamy.

Add vanilla and marshmallow fluff, beat until mixed. Make sure to scrape the sides.

Add the powdered sugar, mix on LOW.

Slowly add the cream and then mix on high for 3-5 minutes.

When you add the cream only add enough so that the frosting is at the consistency that you like.

Frost cake and then garnish with berries of your choice.