Preheat the oven to 350F. Grease a 7" springform pan and set aside.

In a stand mixer, add the butter, sugar, eggs flour, almonds, lemon zest and mix with a paddle attachment until well incorporated. Scrape the bottom of the mixing bowl with a spatula to make sure it's well combined.

Pour the batter into the prepared baking pan. Bake for 40 minutes until golden brown and a skewer comes out clean when inserted. Let it cool for ten minutes before taking it out of the pan.

In a stand mixer fitted with a whisk attachment, whip the cream with the sugar until you get medium stiff peaks.

With a serrated knife, slice the cake in half. Add a generous layer of whipped cream and add a layer of strawberries and blackberries. Top with the second layer of cake. Top with rest of the cream and berries.