Preheat the oven to 350°F (175°C). Grease and flour the cake pans.

In a mixing bowl, combine flour, sugar, baking powder, and salt.

Add softened butter, milk, eggs, and vanilla extract. Beat with an electric mixer until smooth.

Divide the batter evenly between the prepared cake pans.

Bake for 25 minutes or until a toothpick inserted into the center comes out clean.

Allow cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, and continue to whip until stiff peaks form.

Place one cake layer on a cake stand. Spread a layer of whipped cream frosting on top.

Add a layer of sliced strawberries, blueberries, and kiwi.

Top with the second cake layer and frost the top and sides of the cake with the remaining whipped cream.

Decorate the top with additional fruits as desired.

Chill the cake in the refrigerator for at least 30 minutes before serving.