Fresh Fruit Three-Tiered Cake

Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, beat the butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the flour mixture, alternating with milk, beginning and ending with the flour mixture. Mix until just combined.
2. Bake the Cakes
Divide the batter evenly among the three prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
3. Make the Whipped Cream Frosting
In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
4. Assemble the Cake
Place one cake layer on a serving plate. Spread a layer of whipped cream frosting over the top.
Arrange a layer of strawberries, blueberries, raspberries, kiwi, and pineapple on top of the frosting.
Place the second cake layer on top and repeat the process with frosting and fruit.
Place the third cake layer on top and frost the top and sides of the entire cake with the remaining frosting.
5. Decorate & Chill
Arrange additional fresh fruit on top of the cake.
Garnish with fresh mint leaves for an elegant touch.
Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Serving and Storage Tips