Level the cakes, if necessary, and slice each cake into two layers, making a total of four layers of cake.
Place the bottom layer on a flat serving platter or a cake stand lined with strips of waxed paper to keep it clean while assembling the cake. Top the layer with a scant 1-1/2 cups whipped cream, spreading the cream to the edges of the cake with a metal cake spatula so that it’s almost dripping over the sides. Top with 1-1/2 cups berries, making sure some of the berries are around the edges of the cake so you can see them between the layers.
Repeat with the next two layers. For the final layer, spread about 1-1/2 cups whipped cream on top of the cake with the spatula. Arrange the berries artfully on top of the cream.
nutrition information (per serving):
based on twelve servings, Calories
36, Fat Calories
320, Saturated Fat
7, Monounsaturated Fat
59, Polyunsaturated Fat
Photo: Scott Phillips