For cake base..
Mix all dry ingredients together by using Strainer.
Whisk sugar and butter in the same direction until it becomes fluffy, add vanilla extract, condensed milk and curd whisk again.
Now gradually add dry ingredients and milk, mix it well with soft hand and make smooth lumps free batter.
Now add lemon juice mix well and transfer batter In a grease cake tin or round bowl.
Bake it in preheated oven at 180degree C for 25-30 minutes.
Vanilla cake base is ready.

Once cake cooled completely wrap the cake in a cling wrap and put it in an air tight container. Refrigerate for 2-3 hours.

Further, divide The cake Into 3 Part to do Frosting.
Beat the whipping cream in a mixing bowl till the soft peaks occur.
Keep the one part of the cake on the cake board. Apply the cream all over the cake and spread the chopped fruits on it.
Apply cream on top of the fruits and sandwich the cake, cover fruit layer by the second part of the cake.
Repeat once more, complete the 3 layers. Then, apply the cream all over the cake and Keep the cake in refrigerator for 1-2 hours.

Now Piping the berry crush on the sides of the cake and then arrange the fruits on top .
You can use any fruit of your choice. Here I am using Strawberry, kiwi, green and wine grapes. I tend to avoid soft, mushy and juicy fruits like watermelon, banana, etc in fruit cake with fresh fruit.