Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

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

In a large mixing bowl, cream the softened butter using an electric mixer until it’s light and fluffy (about 2-3 minutes).

Beat in the eggs, one at a time, followed by the vanilla extract. Mix in half of the milk, then gradually add the dry mixture, alternating with the remaining milk, until combined.

Gently fold the fresh raspberries into the batter.

Evenly distribute the batter between the two prepared pans and smooth the tops.

Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then transfer to a wire rack.

In a small saucepan, heat the heavy cream until it just starts to simmer. Remove from heat and stir in the white chocolate chips until smooth and glossy.

Once your cakes are completely cooled, place one layer on a serving plate and spread a layer of ganache over the top. Add the second layer and pour the remaining ganache over the cake.

Top with fresh raspberries and sprinkle with white chocolate shavings if desired.