Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients in three additions, alternating with the milk and sour cream, starting and ending with the dry mix. Mix until just combined.

Gently fold in the fresh raspberries.

Divide the batter between the prepared cake pans and bake for 25-30 minutes, until a toothpick inserted comes out clean.

Allow to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

For the raspberry filling, combine raspberries, sugar, cornstarch, and water in a saucepan. Cook over medium heat while stirring until thickened, about 5-7 minutes. Let it cool.

For the cream cheese frosting, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar until silky smooth, and stir in the vanilla extract and raspberry puree.

Once the cakes are cooled, spread raspberry filling (if using) on the first layer. Frost on top, add the second layer, and frost the entire cake.

Garnish with fresh raspberries, white chocolate shavings, and mint leaves for presentation.