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Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
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In another mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
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Beat in the eggs, one at a time, and then add the vanilla extract, mixing until well combined
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Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, and mix until the batter is smooth.
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Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula.
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Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
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For the Berry Filling:
In a saucepan, combine the mixed berries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring occasionally, until the mixture thickens and the berries release their juices. Remove from heat and let it cool.
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Assemble the Cake:
Place one cake layer on a serving plate. Spread a layer of whipped cream or frosting on top, followed by a generous amount of the cooled berry filling.
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Place the second cake layer on top. Decorate the top of the cake with more whipped cream or frosting and additional fresh berries.