Preheat oven to 350°F (175°C) and grease the cake pans.
Mix dry ingredients: Combine flour, baking powder, and salt.
Cream butter and sugar until light and fluffy.
Add eggs and vanilla one at a time, mixing thoroughly.
Combine wet and dry ingredients: Alternate adding the flour mixture and milk until smooth.
Bake sponge cakes: Divide batter into pans and bake 25–30 minutes or until a toothpick comes out clean. Cool completely on a rack.
Whip cream: Chill heavy cream and beat with sugar and vanilla until stiff peaks form. Refrigerate until assembly.
Assemble cake: Slice cooled sponge horizontally into layers. Spread whipped cream on first layer. Add a layer of berries. Repeat for all layers, topping with berries.
Chill cake for 1–2 hours to set before serving.
Serve and enjoy!
