1. Preheat oven to 350° F.
2. Butter and flour four 8-inch metal baking round pans ( or use 1 or 2 pans and bake one after another, washing, buttering and flouring pans in between).
3. In a medium bowl, sift together flour, baking powder and salt.
4. In a large bowl, beat butter and sugar with an electric mixer until fluffy; approximately 4 minutes. Beat in eggs one at a time, add vanilla.
5. Mix in flour mixture in batches at low speed, alternating with milk. Mix until smooth.
6. Pour in baking pans, 2/3 full.
7. Bake for 20-25 minutes or until tester comes out clean. Cakes will be pale and not golden brown.
8. Cool 10 minutes in pans then invert onto a rack to cool completely.

To Prepare Icing

1. In a large bowl, combine butter and buttercream icing mix. Mix with electric mixer at medium speed until creamy.
2. Cover with a moist towel in between uses.

To assemble:

1. Cut the crowns off of each cake layer with Wilton Cake Leveler. Place first layer on cake board or serving plate. Spread a layer of buttercream extending over the edges of cake.
2. Repeat with remaining cake layers. Garnish top with whole strawberries, blueberries and sliced figs.