Preheat the oven to 375 F. Spray 8 (9) inch round cake pan with baking spray and line the bottom with the parchment paper.

In the bowl of a stand mixer, beat egg whites until soft peaks form. Gradually add in the sugar, about 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Gently fold in vanilla extract and egg yolks and mix to combine. Sift the flour and stir into egg and sugar mixture using a plastic or metal spoon, preferably in batches.

To make cream:

Using a stand mixer, whip the heavy cream with mascarpone and powdered sugar until soft peaks form. Stir in lemon juice and vanilla extract.

To make Syrup:

In the small pan combine all ingredients. Place over low heat and bring to boil. Let is evaporate slightly. Remove from the heat and allow to cool completely.

To assemble the cake:

Cut cake horizontally into 2 equal layers. Place your first layer of cake on top of a cardboard circle, cake stand or serving plate. Moist it with syrup. Spoon a generous layer of whipped cream and spread evenly using an offset spatula. Place an even layer of sliced strawberries and berries on top of the whipped cream. Add the second layer of cake and repeat with syrup and whipped cream. Decorate with fresh strawberries, blueberries, and blackberries.