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

In a large mixing bowl, combine the sifted flour, 3/4 cup of sugar, baking powder, and salt. Whisk together to ensure even distribution of the dry ingredients.

Add the softened butter to the dry ingredients and mix on medium speed until the mixture resembles coarse crumbs.

In a separate bowl, whisk together the milk, eggs, and vanilla extract until well combined.

Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until just combined. Be careful not to overmix, as this can lead to a dense cake.

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

Bake in the preheated oven for 25-30 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 to a cooling rack.

In a medium saucepan, combine the raspberries, remaining 1/4 cup of sugar, and lemon juice over medium heat.

Cook until the raspberries start to break down, about 5-7 minutes.

Add the cornstarch mixed with water, stirring constantly until the mixture thickens, about 2 minutes. Remove from heat and let cool.

In a large mixing bowl, beat the softened cream cheese and butter together on medium speed until smooth and creamy, about 2-3 minutes.

Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Increase to medium speed and add the vanilla extract.

If the frosting is too thick, add heavy cream a tablespoon at a time until the desired consistency is reached.

Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of raspberry filling on top.

Place the second cake layer on top of the filling. Use the cream cheese frosting to frost the top and sides of the cake.

Decorate the top with fresh raspberries and edible flowers for a beautiful presentation.