-
Place a metal mixing bowl and your metal beaters in the freezer.
-
Wash the fruit and quarter the strawberries using a paring knife.
-
Using a bread knife, slice off the top 1" of the cake and set aside.
-
Using a paring knife carefully cut a tunnel for the fruit. Be careful not to cut through the bottom or sides of the cake.
-
Place the strawberries and blueberries in the tunnel. Fill it up as much as you can.
-
Set the cake aside and make the frosting. Get the chilled bowl and beaters out of the freezer.
-
Pour the whipping cream and vanilla into the chilled bowl and whip until stiff peaks form (2-5 minutes). Set aside.
-
In a large mixing bowl place the softened cream cheese and the confectioners sugar. Mix on medium until smooth and creamy (1-2 minutes).
-
Gently fold the whipped cream into the cream cheese mixture until combined.
-
Spread a layer of frosting on the bottom of the top part of the cake to act as glue. Re-assemble the cake. Now frost the rest of the cake. Decorate with remaining fruit and refrigerate, at least 1 hour before serving.
-
This frosting starts to melt if it is out of the fridge for about 2 hours so plan accordingly.