Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 3 to 4 minutes.

Beat in the eggs one at a time, then mix in the vanilla extract.

Add the dry ingredients and milk alternately, starting and ending with the flour mixture. Mix just until combined.

Divide the batter evenly between the prepared pans. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

While cakes are cooling, prepare the cream filling. In a bowl, beat cream cheese and butter until smooth.

Gradually add powdered sugar and beat until fully incorporated. Mix in the vanilla, then fold in the whipped cream until fluffy.

In separate bowls, gently toss sliced strawberries and diced mangoes. Sprinkle with sugar if desired.

To assemble, place one cake layer on a serving plate. Spread with half the cream filling and top with half of the fruit.

Add the second cake layer. Spread the remaining cream and fruit on top.

Garnish with extra fruit, mint leaves, and whipped cream as desired. Slice and serve.