Creating a Fresh Fruit Cream Cake can be straightforward if you follow these easy steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Prepare the Dry Ingredients: In a bowl, sift together the flour, baking powder, and salt.
3. Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together until creamy and light.
4. Add Eggs: Incorporate the eggs one at a time, beating well after each addition.
5. Combine Wet and Dry Ingredients: Gradually add the flour mixture and milk alternatingly, starting and ending with the flour. Mix until just combined.
6. Add Vanilla: Stir in the vanilla extract until well blended.
7. Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
8. Cool the Cakes: Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
9. Whip Cream: In a chilled bowl, whip the heavy cream and powdered sugar until soft peaks form.
10. Prepare the Fruits: While the cakes cool, wash and slice your fresh fruits as desired.
11. Assemble the Cake: Once the cakes are completely cooled, slice each cake in half horizontally to create four layers. Place the first layer on a serving platter and spread a layer of whipped cream on top. Add a layer of assorted fruits. Repeat this process for the next layers and top it with cream.
12. Finish with Decoration: Top the final layer with whipped cream and arrange additional fruits and mint leaves for an elegant finish.

This will lead you to a stunning Fresh Fruit Cream Cake ready to impress!