Preheat your oven to 350°F (175°C) and generously grease two round cake pans.

In a large bowl, whisk together cake flour, baking powder, and granulated sugar until well combined.

In another bowl, beat the softened unsalted butter until fluffy. Gradually mix in the dry ingredients until smooth.

Incorporate eggs one at a time, stirring in the vanilla extract.

Gradually fold together the wet and dry ingredients, alternating with milk or water until just mixed.

Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until the cakes are golden brown.

Allow the cakes to cool in the pans for 10 minutes and then transfer to wire racks to cool completely.

Whip the heavy cream until soft peaks form, layer it between the cooled cakes and finish with a generous topping of mixed berries.