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

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

Add the softened butter, milk, eggs, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes until well combined.

Gently fold in the fresh raspberries.

Divide the batter evenly between the prepared cake pans.

Bake for 25 minutes or until a toothpick inserted in the center comes out clean.

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

Melt the chopped white chocolate in a microwave or double boiler until smooth. Allow to cool slightly.

In a mixing bowl, beat the softened butter until creamy.

Gradually add the powdered sugar, mixing until combined.

Add the melted white chocolate, heavy cream, and vanilla extract. Beat until smooth and fluffy.

Place one cake layer on a serving plate. Spread a layer of frosting on top.

Place the second cake layer on top and frost the top and sides of the cake.

Decorate with additional fresh raspberries on top.

Slice and serve the cake.