Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set them aside.
In a medium bowl, whisk together the dry ingredients — sifted flour, baking powder, and salt — until well combined.
In a large mixing bowl, cream the softened butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3–5 minutes
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract until fully incorporated.
Gradually add the dry mixture to the wet mixture, mixing just until combined. Be careful not to overmix to keep the cake tender.
Gently fold in the chopped fresh peaches using a spatula, distributing them evenly throughout the batter.
Divide the batter evenly between the two prepared pans, and smooth the tops with a spatula.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then carefully remove them and transfer to a wire rack to cool completely.
Chill a mixing bowl and beaters in the freezer for 10 minutes to prepare for whipping the cream.
In the chilled bowl, whip the heavy cream and powdered sugar using an electric mixer on high speed until stiff peaks form.
Place one cake layer on a serving plate. Spread a generous layer of whipped cream over the top and layer with fresh peach slices if desired.
Top with the second cake layer, aligning it carefully. Cover the top and sides with the remaining whipped cream.
Decorate the cake with additional peach slices, fanning them across the top for a beautiful presentation.
Refrigerate the assembled cake for at least 30 minutes before serving to help it set and slice cleanly.
Slice, serve, and enjoy! This cake is best enjoyed fresh and chilled.
