Using a serrated knife cut off the top 1 inch of cake crosswise; set aside (see picture above).
Using a paring knife, cut all around the cake 1 inch from the inner edge. DO NOT cut all the way through the bottom, leaving a 1-inch-thick cake base on the bottom. Repeat and cut 1 inch from the outer edge.
Remove the cake from the cut cake ring, leaving about a 1-inch base at the bottom.
For the Cream Cheese Whipped Cream Frosting:
In the bowl of a stand mixer add the whipping cream and vanilla, whip on medium-high until stiff peaks form, about 4-5 minutes. Transfer to a bowl and set aside. Using the same stand mixer bowl, add the cream cheese and powdered sugar and mix on medium speed until smooth and cream, about 2 minutes. Fold in the whipped cream until combined.
In a small bowl add 1 cup of the Cream Cheese Whipped Cream Frosting. Fold in the berries and fill the cake cavity.
Add the cake top back on and frost the entire cake with the remaining frosting and garnish with reserved berries.