Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper.

In a large bowl, whisk together 2 cups of all-purpose flour, 1.5 cups of granulated sugar, 2.5 teaspoons of baking powder, and 0.5 teaspoon of salt until evenly mixed.

Cream together 0.5 cups of softened unsalted butter on medium speed for about 2-3 minutes until light and fluffy.

Add 3 large eggs one at a time, mixing well after each addition until smooth and creamy.

Gradually add the dry mixture to the creamed butter and egg mixture, alternating with 1 cup of milk, mixing until just combined. Stir in 2 teaspoons of vanilla extract.

Evenly divide the batter between the prepared cake pans and smooth the tops.

Bake for 25-30 minutes until lightly golden and a toothpick comes out clean.

Let the cake cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.

In a chilled bowl, whip 2 cups of heavy whipping cream with 0.5 cups of powdered sugar and 1 teaspoon of vanilla until stiff peaks form.

On a serving plate, place one layer of the cooled cake. Spread half of the whipped cream over the top, then layer with fresh berries.

Place the second cake layer on top and spread the remaining whipped cream over the entire cake. Garnish with extra berries.

Refrigerate for at least 1 hour before slicing and serving.