Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or cooking spray, then dust with flour.

In a large mixing bowl, whisk together the flour, baking powder, and salt.

In another bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add the eggs one at a time to the butter mixture, mixing well after each addition. Then add the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.

Gently fold in the mixed fresh berries into the batter using a spatula.

Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

For the frosting, whip the heavy cream until soft peaks form, then gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

Once the cakes are completely cooled, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.

Decorate with additional fresh berries on top and serve.