1. Preheat your oven to 350°F (175°C). Line two 9-inch round cake pans with parchment paper and lightly grease them.
2. In a medium bowl, whisk together the cake flour, baking powder, and a pinch of salt.
3. In a large mixing bowl, beat the butter and sugar together until light and fluffy.
4. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients, alternating with milk, until a smooth batter forms.

2. Bake the Cake Layers

1. Divide the batter evenly between the prepared cake pans.
2. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
3. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

3. Make the Chantilly Cream Frosting

1. In a mixing bowl, beat the mascarpone cheese and cream cheese until smooth.
2. Add the powdered sugar and vanilla extract, mixing until fully combined.
3. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the mascarpone mixture.

4. Assemble the Cake

1. Trim the domed tops of the cooled cake layers for an even surface.
2. Place the first cake layer on a serving plate and spread a thin layer of berry jam (optional).
3. Spread a generous amount of Chantilly cream frosting and scatter fresh berries over it.
4. Repeat the process with the second cake layer.

5. Frost and Decorate

1. Apply a thin crumb coat of frosting and refrigerate for 15-30 minutes.
2. Add a final layer of frosting and smooth it out.
3. Decorate with fresh berries and edible flowers.