Preheat oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.

In a bowl, whisk together flour and baking powder, then set aside.

Cream together the softened butter and granulated sugar until they are light and fluffy.

Beat in the eggs one at a time, then mix in the vanilla extract.

Gradually add the dry ingredients to the wet, alternating with the milk, mixing until just combined.

Divide the batter evenly between the prepared pans and bake for 30-35 minutes until golden; a toothpick inserted should come out clean. Allow the cakes to cool completely.

In a separate chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Level the cake layers if necessary, then place one cake layer on a serving plate.

Spread half of the cream filling evenly over the first layer.

Top with the second cake layer and spread the remaining cream over the top and sides.

Garnish with fresh berries and chocolate shavings, if desired.