Preheat your oven to 350 F (175 C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together flour, baking powder, and salt.
In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
Divide the batter evenly between the prepared pans and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
In a large bowl, whip the chilled heavy cream until it begins to thicken.
Add powdered sugar and vanilla extract to the whipped cream, and continue whipping until stiff peaks form.
Once the cakes are completely cooled, spread a layer of whipped cream on top of one cake layer.
Place the second layer on top and frost the top and sides of the entire cake with the remaining whipped cream.
For an extra touch, you can garnish the cake with fresh berries or a sprinkle of powdered sugar.
