Preheat your oven to 350°F (175°C). Grease and flour two round cake pans or line them with parchment paper.

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and a pinch of salt.

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

Gradually add the dry mixture to the creamed butter mixture, alternating with the milk. Mix gently until just combined.

Fold in the chopped strawberries and diced mango until evenly distributed.

Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.

Allow the cakes to cool in the pans for 10-15 minutes, then transfer them to a wire rack to cool completely.

Whip the heavy cream and powdered sugar together until stiff peaks form.

Spread a generous amount of whipped cream frosting on the first cake layer, top with strawberries and mangoes, then repeat with the second layer.

Slice your cake into generous pieces and serve immediately.