Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with unsalted butter and light flour.

Cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar until light and fluffy, about 3 to 5 minutes.

Incorporate 4 large eggs, one at a time, and then add 1 tablespoon of vanilla extract, mixing until well combined.

Sift together 2 cups of flour, 2 teaspoons of baking powder, and a pinch of salt in a separate bowl. Gradually add this to the wet mixture, alternating with 1 cup of milk.

Gently fold in 1 cup of white chocolate chips and 1 cup of fresh raspberries into the batter.

Distribute the batter evenly into the prepared cake pans and bake for 25 to 30 minutes or until a toothpick comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Pour 1 cup of heavy whipping cream into a bowl, add ½ cup of powdered sugar and 1 teaspoon of vanilla extract, and beat until soft peaks form.

Place one cooled cake layer on a plate, spread a layer of whipped cream, and top with the second layer.

Frost the top and sides with the remaining whipped cream and garnish with fresh raspberries and white chocolate shavings.