• Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
• Heat the milk and butter together until the butter melts. Keep warm.
• In a medium bowl, whisk together the cake flour, baking powder, and salt.
• Using a stand mixer or hand mixer, beat the eggs, sugar, and vanilla on high speed for about 5 minutes until pale, thick, and tripled in volume.
• Fold the flour mixture into the egg mixture on low speed until just combined.
• Transfer about 1½ cups of batter into a separate bowl and whisk in the warm milk mixture.
• Pour the tempered batter back into the remaining batter and gently fold together.
• Divide the batter evenly between the prepared cake pans.
• Bake for 25–30 minutes until the cakes spring back lightly when touched.
• Cool completely in the pans before removing.

Prepare the Whipped Cream

• Beat the whipping cream until soft peaks form.
• Add powdered sugar, instant milk powder, and vanilla.
• Continue beating until stiff peaks form.

Assemble the Cake

• Place one cake layer on a serving plate.
• Spread half of the whipped cream evenly over the cake.
• Top with about 2 cups of mixed berries.
• Add the second cake layer.
• Spread the remaining whipped cream over the top.
• Decorate generously with the remaining fresh berries.
• Refrigerate the Vanilla Sponge Cake Recipe With Berries and Cream for at least 2 hours before slicing for the cleanest presentation.