Preheat oven to 350 F. Grease and flour 2 9-inch round cake pans. Set aside.

In a medium bowl, combine the flour, baking powder and salt. Mix together and set aside.

Add the butter and sugar to the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for about 4 minutes until the mixture is light and fluffy in texture and creamy in color. Scrape down the sides halfway through.

On low -medium speed, mix in the eggs one at a time until incorporated, scraping down the sides of the bowl after each addition.

Keeping the mixer on low speed, add the dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients, and mixing just until incorporated. Over mixing will result in a tough and chewy cake.

Scrape down the sides of the bowl and mix for another 15 seconds.

Divide the batter evenly between the two prepared cake pans. Bake 25-30 minutes or until the edges are starting to turn golden and a toothpick inserted into the center comes out clean.

Allow to cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.

While the cakes are baking, prepare the fruit filling.

Combine the sugar, cornstarch and water in a medium-sized saucepan over medium heat and stir to combine.

Heat until the mixture is wet and the sugar begins to dissolve.

Add the berries and stir to coat with the sugar mixture.

Cook until the berries start to soften. Use a spatula or the back of a spoon to mash the berries a bit.

Continue to cook until the mixture thickens, another 4 -5 minutes. Pour the mixture into a bowl and refrigerate until cold.

Creams whips together easier when both the bowl and whisk are cold, so place them in the fridge for 30 minutes ahead of making the cream.

Pour the heavy cream into the bowl and whisk on medium speed for 2 minutes.

Add the powdered sugar and continue to whisk until the cream begins to thicken, then add the vanilla.

Keep whisking until soft peaks form, but be careful not to over-whisk as the cream will turn to butter.

Once the cakes are completely cooled, use a serrated knife to level off the slightly domed tops. These cakes will not bake with a large dome, but it is easier to assemble and decorate when they have been levelled off. The cut sides will face together in the middle. Do NOT attempt to do this until the cakes have completely cooled.

On the bottom layer, use a piping bag to create an outer circle of cream – a dam – so that the berry filling won’t spill out the sides.

Fill inside this dam with the berry filling. Use your judgement, you may not need all of it.

Pipe a layer of cream over the berry filling, gently spreading it out with a palette knife or spatula.

Put the top layer of cake on. Decorate the top with swirls of cream topped with strawberries. Fill the center with more blueberries and raspberriesif desired.

Store the cake in the fridge until ready to serve. Remove 30 mins before serving.

Cake is best stored in an airtight container in the fridge and eaten within 2 days.