Meanwhile prepare berry sauce(s) with desired fruit for topping. Let sauce(s) cool.

Turn out one of the cooled cake rounds onto serving platter. Cover the top (that used to be the bottom) with whipped cream frosting. Lay second round cake layer directly on top of first frosted cake layer. Now cover the entire exposed cake with frosting including sides.

Put berry sauce into a squeeze bottle or alternatively you can try to drizzle sauce onto cake with a spoon. I used a “ketchup-style” squeeze bottle with the tip cut off to make the opening at the top a little wider.

Make colored circles on top of cake using berry sauce (pictured).

Using toothpicks start in the center of the cake and drag through the sauce to the edge. Repeat until desired look is achieved.

For best results serve within a few hours. Keep leftovers refrigerated.