Step 1: Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans. Grease and flour them, or line the bottoms with parchment paper rounds and grease the sides.
Step 2: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Ensure all dry ingredients are well combined.
Step 3: In a separate medium bowl, whisk together the large eggs, milk, vegetable oil, 2 tablespoons fresh lemon zest, and vanilla extract until well combined and slightly frothy.
Step 4: Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer or by hand until just combined. Be careful not to overmix.
Step 5: Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 6: Let the cakes cool in their pans on a wire rack for 10-15 minutes before inverting them onto the wire rack to cool completely.
Step 7: For the lemon whipped cream, combine the very cold heavy cream, powdered sugar, and 2 tablespoons fresh lemon juice in a very cold large bowl.
Step 8: Using an electric mixer, beat the mixture on medium-high speed until stiff peaks form. Be careful not to overbeat.
Step 9: Once cake layers are completely cooled, place one cake layer on your serving plate. Spread about half of the lemon whipped cream evenly over it, leaving a small border.
Step 10: Arrange about half of your mixed fresh berries over the whipped cream.
Step 11: Carefully place the second cake layer on top. Repeat, spreading the remaining whipped cream and arranging the rest of the fresh berries on top.
Step 12: Chill the cake for at least 30 minutes before serving to allow the flavors to meld and the whipped cream to set. If you have leftovers, store slices in airtight containers like Basics Glass Food Storage to keep them fresh.