Preheat your oven to 350°F (175°C) and prepare two round cake pans by greasing and flouring them or lining with parchment paper.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.

In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then incorporate the vanilla extract.

Gradually add the milk and dry ingredient mixture to the creamed butter and sugar, mixing gently.

Fold in the fresh strawberries and diced mango gently.

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

Allow the cakes to cool in the pans for 10-15 minutes before transferring them to wire racks.

While the cakes cool, whip the heavy cream until soft peaks form, then gradually add powdered sugar.

Assemble the cake by placing one layer on a plate, frosting it, adding fresh fruit, then topping with the second layer and frosting the entire cake.

Slice and serve with extra fresh fruit or cream if desired.