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, beating well after each addition. Stir in the vanilla.

In another bowl, combine the flour, baking powder, and salt. Gradually add to the creamed mixture alternately with milk.

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

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Once the cake is completely cool, slice it horizontally into two layers.

Spread a layer of fruit preserves on the bottom layer, followed by a layer of whipped cream.

Place the second layer on top and repeat the process with more preserves and whipped cream.

Top with fresh fruit and dust with powdered sugar before serving.