This recipe features moist cake layers and a generous amount of fresh, seasonal fruit on top of the cake. It's the perfect dessert for any occasion, offering a beautiful and tasty treat.

Measure and sift your dry ingredients, then set them aside. In a large bowl  using an electric hand mixer with the whisk attachment, beat the eggs and yolk, sugar, and vanilla on medium-high speed about 5 minutes.

Using a rubber spatula, gently fold the flour into the wet ingredients until just combined. Avoid overmixing to maintain a light and fluffy batter

In a small bowl, mix the yogurt and melted butter together. Fold this mixture into the batter similarly to how you folded in the flour. Divide the batter equally between the two pans and place them in the oven immediately to bake.

Bake for 20 to 25 minutes. Remove the sponge cakes from the oven, place them on a wire rack, and let them cool for 5 minutes.

Whipped topping use an electric mixer with the whipping attachment to beat together the cream and sugar at high speed until stiff peaks form. Cut the fruit into small pieces.

Add a thin layer of whipped cream on top, arrange half of the fruit, add another thin layer of whipped cream on top of the fruit, and then place the second layer on top.