Begin by preheating your oven to 180°C (350°F). Grease and flour a 9-inch (23 cm) round cake pan.

In a large mixing bowl, beat together unsalted butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a separate bowl, combine all-purpose flour, baking powder, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, alternating with the whole milk. Mix just until combined. Stir in the vanilla extract.

Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely before frosting.

In a chilled bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract. Continue to whip until stiff peaks form, being careful not to over-whip.

Once the cake is completely cool, slice it horizontally into two or three layers, depending on your preference. Spread a generous layer of the prepared cream filling between each layer.

If desired, you can also spread a thin layer of cream on the top and sides of the cake for a more polished look.

Decorate the top of your cake with fresh fruit or berries of your choice. Add chocolate shavings for an extra touch of elegance.

Refrigerate the cake for at least an hour before serving to let the flavors meld together beautifully. Enjoy your delightful creation!