Double Decker Cake with Berries and Whipped Cream

cakes:

2 cups all purpose flour

1 1/2 cups sugar

2 teaspoons baking powder

1 teaspoon salt

8 tablespoons melted butter

2 large eggs

1 cup whole milk

2 teaspoons vanilla extract

zest of 1 lemon

berry whip cream frosting:

1 10 oz bag frozen stawberries - thawed

1 10 oz bag frozen raspberries - thawed

1 tablespoon sugar

2 cups heavy cream

2 tablespoons confectioners sugar (powdered sugar)

1 teaspoon vanilla extr

topping:

fresh strawberries - pint

fresh raspberries - pint

1 tablespoon sugar
topping:

slice the strawberries and combine in a bowl with the raspberries. sprinkle the sugar on top of the berries and gently stir. let macerated (sit at room temp) while you prepare the cake.

frozen berries:

chop the strawberries if they are large (which they probably will be). you want them in small pieces because they will be folded into the whip cream.

cakes: preheat oven to 375 degrees. prepare two 9 inch cake pans by buttering the pans, lining the bottom of the pans with parchment paper. then butter again and dust with flour. tap out the excess flour.whisk flour, sugar, baking powder and salt in a medium bowl. combine the raspberries and strawberries in a bowl. sprinkle with 1 tablespoon of sugar. mix to combine. set aside.in a large glass measuring cup or bowl whisk butter, eggs, milk, vanilla and lemon zest until smooth. combine the wet ingredients into the dry. mix until just combined. do not overmix.divide the batter equally between the two pans. bake for 20 minutes (make take up to 25 minutes). check at 15 minutes by inserting a toothpick into the center of the cakes. it should come out clean. cool on drying rack for 10 minutes. turn out of pan, remove parchment paper and flip upright. cool completely.whip cream frostingin a stand mixer whip the heavy cream. when it starts to have bubbles add the confectioners sugar and vanilla. beat until stiff.
gently fold half of the frozen berries into the whipped cream. set aside the remaining half.assemblyplace one layer of the cake on a cake plate or stand. with a skewer poke holes in the cake. this will allow the juices from the frozen berries to penetrate the cake. put the remaining frozen berries on top of the cake and spread them out with the back of a spoon or spatula to cover the cake. put about 1/3 of the whip cream mixture on top of the berries and gently spread it out to cover.place the other cake layer on top. scoop another third of the whip cream on top of the cake and gently spread it out over the cake. gradually add more of the whip cream to the top gently coaxing it over the edges. with an off-set spatula bring the whip cream down over the edges. smooth the whip cream over the whole cake.take the fresh berries and their juices and mount them on top of the cake. the juices will run over the sides