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

In a mixing bowl, cream together the butter and 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, combine the flour, baking powder, and salt. Gradually add to the creamed mixture, alternating with milk.

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.

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

Add the powdered sugar and vanilla extract, and continue to whip until stiff peaks form.

Once the cake is completely cool, remove it from the pan and place it on a serving plate.

Spread the whipped cream frosting evenly over the top and sides of the cake.

Decorate with mixed fresh fruits and edible flowers as desired.

Slice and serve immediately, or refrigerate until ready to serve.