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.

1. Position a rack in the center of the oven and heat the oven to 350 degrees F. Lightly coat two 9x2-inch round cake pans with nonstick cooking spray and line the bottoms with parchment.

2. Sift the cake flour, sugar, baking powder, and salt into the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed (#2 on a KitchenAid mixer) until the ingredients are well combined.

3. Add the softened butter pieces and mix on low speed for 20 to 30 seconds to mix the butter into the dry ingredients--the mixture should look a little lumpy, with the largest lumps being about the size of a hazelnut. Add the milk and vanilla extract. Mix on medium speed (#5 on a Kitchen Aid) for 1 minute to thoroughly blend the ingredients and aerate the batter. Scrape the sides of the bowl with a spatula.

4. Add the eggs one at a time, mixing on medium speed for about 15 seconds after each addition. Scrape down the bowl after the second egg.

5. Divide the batter equally between the two prepared pans. Use a small offset spatula or spoon to spread the batter evenly in each pan. Bake until the cakes are golden brown and the tops feel firm but spring back a little when tapped lightly with a finger, and a pick inserted in the center of the cake comes out clean, 30 to 35 minutes. Set the pans on a rack, run a table knife around the edge of each cake and let cool in the pans for 30 minutes. Invert the cakes onto the rack, lift the pans, peel off the parchment, and let the cakes cool completely before filling and frosting.

Make Ahead: You can bake the cakes up to one day ahead of filling and frosting. Let the cakes cool completely, then wrap them tightly in plastic.

1. Chill the bowl and whisk attachment of a stand mixer for 20 mintutes in the refrigerator or 5 minutes in the freezer. Pour the heavy cream into the bowl and whisk on medium-high speed until it just starts to thicken. Slow the speed down to medium and gradually pour in the sugar. Continue to whisk until soft peaks form.

2. Add the vanilla extract and continue to whisk by hand until the cream is smooth, and stiff peaks form (the cream will stand up straight when the whisk is raised).

Raspberry or Strawberry Whipped Cream: Instead of vanilla, add 2-1/4 cups raspberry or strawberry puree (puree the fruit in a blender and strain) to the cream when you add the sugar. Increase sugar to 7 tablespoons. Before you begin whisking by hand, taste and adjust the flavoring. (Note: the puree increases the amount of whipped cream, so you may not need it all; save the extra for topping other desserts.)

Lemon Whipped Cream: Instead of vanilla, add 1/4 cup plus 2 tablespoons freshly squeezed lemon juice and 1 tablespoon finely grated lemon zest to the cream when you add the sugar. Increase sugar to 8 tablespoons Before you begin whisking by hand, taste and adjust the flavoring.

Orange Whipped Cream: Instead of vanilla, add 1/2 cup freshly squeezed orange juice and 1 tablespoon finely grated orange zest to the cream when you add the sugar. Before you begin whisking by hand, taste and adjust the flavoring.

Chocolate Whipped Cream: Omit vanilla and increase sugar to 6 tablespoons After soft peaks form, turn off the mixer and add 1/4 cup sifted unsweetened cocoa powder, preferably Dutch-processed. Whisk by hand until the cream is smooth, and stiff peaks form. Let the cream sit in the refrigerator for at least 1 hour to dissolve the cocoa. Whisk briefly before using.

Mocha Whipped Cream: Omit vanilla and increase sugar to 6 tablespoons. After soft peaks form, turn off the mixer and add 1/4 cup sifted unsweetened cocoa powder, preferably Dutch-processed, and 2 tablespoons instant espresso dissolved in 2 tablespoons boiling water. Whisk by hand until the cream is smooth, and stiff peaks form. Let the cream sit in the refrigerator for at least 1 hour to dissolve the cocoa. Whisk briefly before using.