Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
2. Prepare the Cream Cheese Filling:
In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated. Set aside.
3. Make the Raspberry Sauce:
In a small saucepan, combine the fresh raspberries, granulated sugar, and lemon juice.
Cook over medium heat, stirring occasionally, until the raspberries break down and the sauce starts to thicken, about 5 minutes.
Stir in the cornstarch slurry and cook for another 1-2 minutes until thickened.
Remove from heat and let it cool completely.
4. Make the Whipped Cream Frosting:
In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Set aside.
5. Assemble the Cake:
Place one cake layer on a serving platter. Spread a generous amount of cream cheese filling on top, then drizzle with some of the cooled raspberry sauce.
Place the second cake layer on top.
Frost the entire cake with the whipped cream frosting. For an extra decorative touch, pipe a border around the edges if desired.
Drizzle more raspberry sauce over the top and garnish with fresh raspberries.
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