Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease and line two 20cm round cake tins.
Cream the butter and sugar, reserving the two tablespoons, until pale and fluffy. Beat in the eggs, one at a time, until combined. Stir in the vanilla.
Combine the flour and baking powder and beat into the butter mixture. Stir in the milk until the batter is smooth.
Transfer to the prepared tins. Bake for 30-40 minutes until a skewer inserted into the centre comes out clean. Leave to cool in the tins for a few minutes, then transfer to a wire rack to cool completely.
While the cakes are baking, heat half of the berries in a saucepan over a low heat. Sprinkle over the two tablespoons of reserved sugar and simmer for 10 minutes until the berries are soft and syrupy.
Strain the berries through a sieve, reserving the syrup. When the cakes are out of the oven, brush the syrup over the tops while they are cooling.
Beat the cream and icing sugar for a few minutes until soft peaks form.
Spread half of the cream over one of the cakes, then top with the other cake. Spread the remaining cream on top.
Combine the softened berries with the remaining fresh ones. Pile them high into the centre of the cake before serving.