Preheat the oven to 325 degrees F. Grease and flour three 8 inch pans, adding a circle of parchment or wax paper to the bottom of each pan.

In a medium bowl, whisk the flour, baking powder, baking soda, and salt for 30 seconds and set aside.

In another bowl, add the buttermilk, oil, and vanilla extract. Set aside.

In the bowl of your mixer, add the butter and cream cheese and mix at medium speed until smooth.

Gradually add the sugar and mix at medium speed for 2-3 minutes.

Add the room temperature eggs one at a time, mixing until the yellow of the yolk disappears.

Alternately add the flour mixture and the milk mixture, beginning and ending with the flour mixture (We did 3 additions of the dry mixture, 2 additions of wet)

Do not mix above medium speed or over mix the cake batter. Divide the batter between the three pans.

Bake at 325 degrees F for 25-28 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. Let cool for 5-10 minutes in the pans on a wire rack before turning out.

This recipe makes 7 ½ cups of batter. Works for cupcakes also (although there will be little to no dome).

Freeze your mixing bowl and beaters/whisk attachment 15 minutes before whipping the cream (30 minutes if chilling in the refrigerator).

Use the whisk attachment for a stand mixer, beaters on your hand mixer. Beat the cream until stiff peaks form. This can happen very quickly and so don't walk away from the mixer. You are at the stiff peak stage when you lift the beater and the cream stands straight up forming a peak. Keep in the refrigerator while completing the next step.

In another bowl combine the cream cheese, powdered sugar and vanilla. Mix until very smooth.

Fold the cream cheese mixture into the whipped cream. Cover and refrigerate. If you are piping this frosting and it becomes too soft, just refrigerate the filled piping bag for a short while.

Place the first cake layer on the cake plate or pedestal. Spread the top of the layer with Chantilly cream, and top with blueberries and sliced strawberries. It's a good idea to keep the berries within about a ½ inch from the edge of the cake layer since they will spread a bit closer to the edge when the layers are stacked.

As an optional step, I spread over the top of the berries with an additional thin layer of chantily cream. Top with the next cake layer and repeat.

Top with the third cake layer. Give a gentle push down on top of the cake before filling in any remaining gaps between the cake layers with the Chantilly cream.

Frost the cake with Chantilly cream. I like to freeze the cake for about 10-15 minutes to firm things up before going in with the final coat of frosting. This frosting is whipped and so it doesn't smooth as easily as other frostings. You can get a smoother finish by heating your spatula or bench scraper under very hot water and lightly glide over the frosted cake.