Preheat the oven to 180°C and grease two 20cm tins with butter and flour.
Beat the butter and 200g sugar until pale and fluffy.
Incorporate the eggs one at a time, adding a little flour if the mixture curdles.
Beat in the vanilla paste and fold in the flour until just combined.
Divide the batter between the tins and smooth the tops.
Bake for 20-25 minutes until golden and a skewer comes out clean.
Cool the cakes on a wire rack lined with a tea towel.
Boil 150g sugar and 150ml water for 5 minutes to create a light syrup.
Stir most of the berries into the syrup until softened to make a compôte then cool.
Layer one cake with compôte and whipped cream.
Top with the second cake, dust with icing sugar, and garnish with fresh berries.