Preheat your oven to 350 degrees F.

Cut parchment paper circle and place in the bottom of your cake pans.

In a bowl add the flour, baking powder, and salt then set aside.

Using a stand mixer, add your sugar, butter, and vanilla and mix slowly till combined, then mix in the eggs.

Slowly add ¼ of the flour mixture and ¼ of the milk repeat 3 more times until all the mixture and milk are gone.

Pour into your pans and bake for 25-30 minutes until you insert a toothpick in the center and it comes out clean.

Let them sit for 10 minutes then turn over on the racks to cool.

Cakes must be fully cooled before icing.

Slice the fruit for filling as paper thin as you can get them.

Set the metal mixing bowl and whisk from the stand mixer in the refrigerator 45 minutes -to an hour before using or the freezer for 15 minutes.

Add ingredients and whisk on low to start, turning up the speed as the cream starts to form.

Once you have stiff peaks, stop mixing or you will end up with a soupy mess that will not form.

Add the whipped cream to the top of the bottom cake and them place fruit filling slices all over the cream.

Add the whipped cream filling to the top of the fruit and add the second layer.

Spread the whipped cream as you would normally to frost a cake, or if you have a piping bag pipe the whipped cream on the cake for a more polished look.