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

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.

In another bowl, mix the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk until well combined.

Gently fold in the sliced peaches into the batter.

Divide the batter evenly between the prepared cake pans and smooth the tops.

Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

For the frosting, whip the heavy cream until soft peaks form. Gradually add powdered sugar until desired sweetness is reached.

Once the cakes are completely cool, spread the whipped cream frosting on top of one layer, add some peach slices, then place the other cake layer on top.

Frost the top and sides of the cake with the remaining whipped cream and garnish with additional peach slices.

Serve chilled and enjoy your Peaches and Cream Cake!