Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

In a large bowl, whisk the eggs and granulated sugar together until pale and fluffy.

Gradually add the warm water, vegetable oil, and vanilla extract to the egg mixture, mixing until fully combined.

In a separate bowl, combine the flour and baking powder. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Mix until just combined and smooth.

Split the batter evenly among the three prepared pans. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.

Once baked, allow the cakes to cool in the pans for about 10 minutes before removing them to a wire rack to cool completely.

While the cakes cool, prepare the whipped cream. In a large mixing bowl, combine the two packets of whipped cream with the cold milk and beat until soft peaks are formed.

Once the cakes have cooled, assemble the cake by placing one layer on a serving plate. Spread a layer of whipped cream on top and add a generous amount of sliced bananas, chopped strawberries, and blueberries.

Place the second cake layer on top and repeat the process. Finally, add the third layer, topping it off with a thick layer of whipped cream and additional fruits for decoration.

Chill the cake in the refrigerator for at least 1 hour before serving to let the flavors meld together.