Preheat the oven to 350°F (175°C). Grease and flour a cake pan.

In a 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 a separate bowl, whisk together the flour and baking powder. Gradually add to the creamed mixture, alternating with milk, until just combined.

Pour the batter into the prepared cake pan and smooth the top.

Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely.

In a chilled mixing bowl, whip the heavy cream until soft peaks form.

Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

Once the cake is completely cooled, spread the whipped cream frosting evenly on top.

Decorate with mixed fresh fruits and edible flowers for a beautiful presentation.