Creating the Delicious and Moist Raspberry Layer Cake can be a fun and rewarding experience. Follow these steps to ensure success:

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy.
4. Add Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Combine Mixtures: Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
6. Fold in Raspberries: Gently fold in the fresh raspberries, being careful not to break them apart too much.
7. Divide Batter: Pour the batter evenly into the prepared cake pans.
8. Bake: Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to wire racks to cool completely.
10. Prepare the Frosting: In a large bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
11. Assemble the Cake: Once the cakes are completely cool, place one layer on a serving platter. Spread a layer of whipped cream over the top, then add a handful of fresh raspberries. Place the second layer on top.
12. Frost the Cake: Frost the top and sides of the cake with the remaining whipped cream. Decorate with additional raspberries for a stunning finish.