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

In a large mixing bowl, cream together the softened 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.

In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined. Gently fold in the fresh raspberries.

Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

While the cakes are cooling, prepare the whipped cream. In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of whipped cream on top, then add the second cake layer. Frost the top and sides of the cake with the remaining whipped cream. Garnish with additional fresh raspberries.