Add the raspberries to the top of this cake just before serving. If you place them on the frosting too soon, some of their color may “bleed” into the frosting.
For a twist, try an almond-flavored frosting and filling. Simply add 1 teaspoon almond extract to the whipping cream and powdered sugar before beating in step 4.
Raspberries are delicate little gems. Be sure to look for brightly colored and plump berries with no signs of mold. You can store raspberries, in a single layer if possible, in the refrigerator up to 3 days. To prevent mushiness, rinse lightly just before using.
Use a container of Betty Crocker® Whipped or Rich & Creamy vanilla frosting instead of the whipped cream.