For the Cake: Preheat oven to 350° F. Spray two round 8” cake pans with nonstick baking spray and dust them lightly with flour. Set aside.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Scrape down the sides of the bowl.

Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.

Add the vanilla and mix to combine.

With the mixer on low speed, add ⅓ of the dry ingredients, followed by ½ of the milk. Then add another ⅓ of the dry ingredients, the rest of the milk, and lastly, the rest of the dry ingredients. Mix just until fully combined – do not over mix. 

Divide the batter equally between the prepared cake pans. 

Bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and let them cool in the pan for 10 minutes. Then run a knife around the perimeter of the pans and turn the cakes out onto a wire rack. Allow to cool completely before adding frosting. 

For the Chantilly Cream: In the bowl of a stand mixer fitted with the whisk attachment, beat the mascarpone, powdered sugar, and vanilla on medium speed to combine. 

With the mixer on low speed, slowly drizzle in the cream. Then beat on medium-low speed until the cream is incorporated. Increase the mixer speed to medium-high and beat until the cream forms stiff peaks, about 2-3 minutes. 

Assembly: Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of Chantilly cream (about ½” thick) evenly over the cake. Sprinkle the berries over the cream and place the second layer of cake on top. 

Frost the top and sides of the cake with the remaining Chantilly cream and decorate the top with a few fresh berries for garnish. 

Refrigerate the cake for at least an hour before slicing and serving.