Preheat your oven to 350 and grease and flour two 9-inch round cake pans.
In a large mixing bowl, beat butter and sugar together with an electric mixer on medium high for about five minutes. You want the mixture to be very pale and fluffy.
Beat in the eggs one at a time.
Sift the flour over the butter mixture and fold it in with a wooden spoon. Finally, stir in the milk until you have a soft, ploppable batter.
Divide your batter evenly between two waiting cake pans. Bake for 20 minutes or until a toothpick comes out clean.
Allow the cakes to cool in the pan for about ten minutes, then turn them out onto a wire rack to cool completely.
When your cakes are cool, put one layer on it’s destination and spread the preserves evenly over the bottom layer.
Make your whipped cream by whisking the heavy cream in a cold bowl. You can do this by hand or with an electric mixer. When it starts to thicken a bit, add in the sugar, and keep whipping until you just barely have stiff peaks. A slightly softer cream is fine here.
Spread the cream over the preserves, then put the top cake on. Sprinkle the top of the cake with a bit of powdered sugar. Store the cake in the fridge if you can stop yourself from eating it all in an hour.