Fruit-Filled 3-Layer Whipped Cream Birthday Cake

Whip the whipped cream with cold milk.Cold ingredients help the cream whip faster and hold its shape.
If using between layers, leave it a little thicker.A firmer cream prevents the fruit from slipping.
Let it rest in the refrigerator for 10 minutes.This helps stabilize the cream before assembling.

Place the first layer on a serving stand.Ensure the base is level to support the layers evenly.
Lightly moisten it with milk.Moistening creates a melt-in-the-mouth texture without making the cake soggy.
Spread a thin layer of whipped cream on top.This acts as a cushion for the fruit pieces.
Place the chopped fruit on top (avoid too much fruit to prevent slippage).Distribute evenly for neat, stable layers.
Place the second layer on top and repeat the process.Press gently to secure the layer.
Close with the final layer and lightly moisten with milk again.This prepares the surface for the exterior coating.