Preheat your oven to 180' and grease and line your baking tray

Cream your butter until light and fluffy

Add your sugar and beat again until light and fluffy. Scrape down the side of your bowl to make sure everything is incorporated

Add your first egg and beat it in well. Scrape down the side of your bowl and add in your second egg. Beat it in to your mixture and then scrape down the side of your bowl

Add your vanilla and Greek yogurt and beat everything together until it is all combined and scrape down the side of your bowl

Sieve your baking powder, salt and flour then add 1/2 of your mixture to your batter and beat for 10 seconds, then scrape down the side of your

Add 1/2 your milk and beat for 10 seconds then scrape down the side of your bowl

Add the rest of your flour and beat for 10 seconds the scrape down the side of your bowl

Finally add your milk and beat until everything is just combined, and try not to overmix your batter

Now for the last time, scrape down the sides of your bowl (I bet you love that ) 

Now add your mixture to your greased and lined baking tray and bake in your preheated oven for 20 minutes. Remember to rotate your tray half way through so your cake bakes evenly

When your 20 minutes are up, check your cake is cooked by poking it with a skewer on different parts of your cake and if it comes out clean it is cooked. Then take your cake out of the tray and leave it to cool on a cooling rack

Add your cream and icing sugar to a bowl and whisk it until it's just about to thicken (check my video below to see the right consistency)

Cut all 4 edge off of your cake they are even and then cut it in half

Put one half of your cake on a cake board and add a big dollop of strawberry jam on top and spread it out evenly

Add a big dollop of cream on top of your jam and spread it out evenly

Add your raspberries and blueberries on top alternating between the two until your whole cake is covered

Add your other cake layer on top

Now add a generous amount of cream to all the sides of your cake, and with a bench scraper scrape the excess away, wiping it off into a clean bowl so your bench scraper is clean with each swipe. Continue doing this on all 4 sides until your sides are evenly covered

Add a big dollop of cream to the top of your cake and spread it out so it is covering your cake. The with your largest offset spatula smooth out your cream as best you can

Put your cake in the fridge for an hour to set

Add cream to the sides of your cake and repeat what you did with your crumb coat, but this time try and get it as even as you can (watch my video below to see how to do it)

Do the same to the top of your cake with even more cream and smooth it out evenly

Give your sides a final check because the top can drop down the sides, then fill in any gaps and make sure every side and edge is smooth and straight

Add the rest of your cream to a piping bag with a 47 piping tip and pipe around your cakes top and bottom edges. Make sure to leave your 4 top corners empty and then with your 21 piping tip pipe a beautiful base in each corner

Add a raspberry to each base

Enjoy