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

In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed until pale, thick, and tripled in volume, about 5-7 minutes.

In a separate bowl, sift together the all-purpose flour, baking powder, and salt.

Gently fold the sifted dry ingredients into the beaten egg mixture using a spatula, making sure not to deflate the batter too much. Add the vanilla extract and continue folding until the batter is smooth and well combined.

Divide the batter evenly between the prepared cake pans and spread it out evenly with a spatula.

Bake in the preheated oven for 20-25 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, carefully transfer them to a wire rack to cool completely.

Once the cakes are completely cool, place one cake layer on a serving plate or cake stand. Spread a layer of whipped cream over the top of the cake.

Arrange fresh berries over the whipped cream layer. You can use a mix of berries or just one type, depending on your preference.

Place the second cake layer on top of the berries and gently press down to secure it.

Spread a thin layer of whipped cream over the top and sides of the cake to cover it completely.

Decorate the top of the cake with more fresh berries and dust with powdered sugar if desired.

Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld together and the whipped cream to set.

Slice and serve the layered sponge cake, and enjoy!