Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan. In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In another bowl, sift together the flour and baking powder. Alternately add the dry ingredients and milk to the creamed mixture, beginning and ending with the flour mixture. Mix until just combined.

Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before assembly.

In a chilled mixing bowl, whip the heavy cream until it begins to thicken. Gradually add the powdered sugar and vanilla extract, continuing to whip until soft peaks form. Be careful not to over-whip to prevent the cream from becoming grainy.

Once the cake layers are cooled, spread a generous layer of Chantilly cream on top of one layer. Arrange a mixture of fresh berries over the cream. Place the second cake layer on top and repeat the process. Spread Chantilly cream on the top and sides of the cake, then decorate with more fresh berries.

Chill the assembled cake in the refrigerator for at least an hour before serving to allow the flavors to meld and the cream to set.

Slice the cake into 8 pieces and serve chilled. Pair with a beverage of your choice for a delightful dessert experience.

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. The cake can also be frozen for up to 1 month, though the texture of the cream may change slightly.