Preheat your oven to 350°F (175°C). Grease and flour two round cake pans to prevent sticking.

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

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.

Add the eggs, one at a time, mixing well after each addition, then mix in the vanilla extract until well combined.

Gradually add the dry mixture and whole milk, alternating between the two. Start with the dry ingredients and end with the milk. Mix until just combined.

Divide the batter evenly into the prepared cake pans and tap them gently on the counter to release any air bubbles.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Allow the cakes to cool in their pans for about 10 minutes, then transfer them to a wire rack to cool completely.

In a clean mixing bowl, whip the heavy cream, starting on low speed and gradually increasing. Once soft peaks form, add the powdered sugar and a teaspoon of vanilla extract. Continue whipping until stiff peaks form.

Place one cake layer on a serving platter. Generously spread whipped cream on top, add the second layer and repeat, covering the top and sides with the remaining whipped cream.

Crown your cake with fresh berries for a stunning finish.