Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

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

Add softened butter, milk, eggs, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes.

Pour the batter evenly into the prepared pans.

Bake for 25 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.

In a mixing bowl, whip the chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Place one cake layer on a serving plate. Spread a layer of whipped cream on top and add half of the sliced strawberries, blueberries, and kiwi.

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

Decorate with the remaining fruits on top.

Chill the cake for at least 30 minutes before serving.