Berries 'n' Cream Square Cake

Preheat the oven to 350°F (175°C) and place rack in the center. Grease and parchment line a 9-inch square cake pan; grease and flour the parchment and sides of the pan.

In a medium bowl, whisk together flour, baking powder, and salt.

In the stand mixer with paddle attachment, blend butter and oil at medium speed for about 1 minute. Mix in sugar until light and fluffy (4-5 minutes). Add egg whites, vanilla, and almond extract in portions, scraping bowl between additions. Mix in a third of the flour mixture followed by a third cup of milk, alternating and ending with the mixture. Mix until smooth.

Spread batter evenly into the prepared pan. Bake for about 30 minutes or until a toothpick inserted comes out clean/moist crumbs. Cool for 10 minutes before using an offset spatula or knife to loosen edges; invert onto a wire rack and remove parchment. Let cool completely.

Using a large serrated knife, split cake horizontally into two layers. Place one layer (cut side up) on a platter; spread with 1/2 cup jam. Add the second layer (cut side down).

In the clean mixer bowl with whisk attachment, beat cream until thickened (about 1 min). Mix in marshmallow creme at medium-high speed for soft peaks. Add puréed jam and remaining vanilla; mix on low speed until combined. If needed, fold whipped cream into jam to incorporate evenly.

Crush freeze-dried berries into a mixture of small pieces and powder; sprinkle over the cake. Cut cake into 12 pieces. Refrigerate in an airtight container up to 2 days before serving.