Vanilla Cake: 1) Preheat oven to 350F. Grease and flour two 8″ cake rounds and line with parchment. 2) In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside. 3) Using a stand mixer fitted with a paddle attachment, cream the butter and sugar on med-high until pale and fluffy (about 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla. 4) Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition. 5) Bake for 30-35mins or until a toothpick inserted into the center comes out mostly clean. Place cakes on wire rack to cool for 10mins then turn out onto wire rack. Vanilla Buttercream: 1) Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.* 2) Place bowl over a pot with 1-2″ of simmering water and whisk constantly until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins) 3) Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)). 4) Switch to paddle attachment. Slowly add cubed butter and mix until smooth.** 5) Add vanilla and whip until smooth. Color buttercream any color that you would like. Add any fruit that you would like.