Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them or lining them with parchment paper for easy removal.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set this mixture aside.

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

Add the eggs to the butter-sugar mixture one at a time, ensuring to beat well after each addition. Stir in the vanilla extract.

Gradually incorporate the dry ingredients into the wet mixture in three parts, alternating with the milk and sour cream, until just combined.

Gently fold in the fresh raspberries, being careful to keep them whole.

Divide the batter evenly between your two prepared cake pans and bake in the oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool for about 10 minutes in the pans, then turn them out onto wire racks to cool completely.

In a small saucepan, combine the fresh raspberries, sugar, cornstarch, and water. Cook over medium heat, stirring occasionally until it thickens, about 5-7 minutes. Allow to cool.

To prepare the frosting, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, blending until smooth. Stir in the vanilla extract and raspberry puree.

Once the cakes are completely cooled, spread a layer of raspberry filling (if using) on the first layer of cake, then top with frosting. Place the second layer on top and frost the entire cake.

Decorate the top of the cake with fresh raspberries, white chocolate shavings, and mint leaves for a refreshing touch.