Preheat oven to 350 degrees.

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

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

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

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.

Take a spatula and scrape the sides of the bowl.

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

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.

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

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

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.

Spread a thin layer of jam over each layer.

Spread chantilly cream over each layer.

Top each layers with a sprinkling of fresh fruit.

Using offset spatula, frost entire cake with chantilly cream.

Top with remaining fresh fruit.

Place the cake in the refrigerator until ready to serve.