Pre-heat oven to 160 degrees. Grease and line an 8 inch round tin.
Beat the sugar and butter together until well combined then add an egg at a time until all eggs are combined.
Sift in the flour and baking powder and mix until combined. Add the milk then combine. Add the fruit and using a spatula mix in until all the fruit is in corporated.
Pour the mixture into the tin and bake for about 45 minutes*.
Once cooked, leave in the tin for 5 minutes then remove and place on a cooling rack to cool fully.
Icing
Once the cake is cooled, whip up the double cream and icing sugar until the cream is thick.
Crush some raspberries up into a puree then mix in with the whipped cream.
Cut the sponge in half then add half your whipped cream and top with halved raspberries and strawberries.
Put the other half of the sponge on top of the first half then add the rest of the whipped cream then top with more strawberries and raspberries.
Notes
*Keep an eye on it because depending on your oven the cake may bake quicker or may take longer.