Step 1

Preheat oven to 350 degrees.

Step 2

In a small bowl, whisk together eggs, milk, and vanilla.

Step 3

In a standing mixer, stir together flour, sugar, baking powder, and salt.

Step 4

Beat the butter into the flour mixture, one cube at at time. Continue to beat until it resembles coarse crumbs.

Step 5

Add the 1/2 of the egg milk mixture and oil and beat the batter is light and fluffy. Add remaining egg milk mixture and vanilla pudding and mix just until combined.

Step 6

Take a spatula and scrape the sides of the bowl.

Step 7

Spread into greased pans and smooth tops with spatula. May use two or three cake pans (I use three 8 inch cake pans).

Step 8

Bake for 16-22 minutes, depending on depth of pans. If the cake layers are thin, they will cook for less time than the thicker layers.

Step 9

Let cakes cool. Run knife around edge of cake pan and flip over.

Step 10

In a large mixing bowl, whip heavy cream until firm peaks form. Set aside.

Step 11

In another large mixing bowl, whip cream cheese, powdered sugar, and vanilla for at least 5 minutes or until creamy and silky smooth. Gently fold in whipped cream until incorporated. Cover and put in refrigerator for 15 minutes.

Step 12

Spread a thin layer of jam over each layer.

Step 13

Spread chantilly cream over each layer.

Step 14

Top each layers with a sprinkling of fresh fruit.

Step 15

Using offset spatula, frost entire cake with chantilly cream.

Step 16

Top with remaining fresh fruit.

Step 17

Place the cake in the refrigerator until ready to serve.