Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the buttermilk and vanilla extract until combined.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the flour mixture to the wet ingredients, mixing just until combined.
Gently fold in the seasonal fruits.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 25-30 minutes or until a toothpick comes out clean.
Once baked, allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack.
Prepare the cream cheese frosting by beating together soft cream cheese, butter, powdered sugar, and vanilla until smooth.
Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of frosting on top.
Top with the second cake layer and frost the top and sides as desired.
Decorate with additional seasonal fruits, nuts, or edible flowers as a finishing touch.
