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

In a mixing bowl, cream together the softened 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 a separate bowl, combine the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.

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.

Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Once the cakes are completely cooled, place one layer on a serving plate.

Spread half of the whipped cream and berries over the first layer.

Top with the second cake layer and repeat the process with the remaining whipped cream and berries.

In a mixing bowl, beat together the frosting ingredients until smooth and creamy.

Spread the frosting over the top and sides of the torta.

Chill in the refrigerator for at least 30 minutes before serving.