• 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.

To Fill:

• In a small bowl add 1 cup of the Cream Cheese Whipped Cream Frosting. Fold in the berries and fill the cake cavity.

To Finish:

• Add the cake top back on and frost the entire cake with the remaining frosting and garnish with reserved berries.
• Chill for at least 1 hour before serving.