CAKE - Preheat your oven to 350 degrees F. Grease two round, 8 or 9-inch cake pans.
In a large mixing bowl, combine flour, cocoa powder, baking soda and salt.
In another bowl, add the vinegar to the milk and beat until it's frothy. Whisk in the oil, vanilla, and sugar. slowly add wet ingredients to dry.
Pour the cake batter into the prepared cake pans. Bake for 20-25 or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cook completely.
Once cooled completely (if you'd like a 4 layer cake), cut cakes in half then freeze on parchment paper. Take out of freezer just before frosting.
WHIPPED CREAM - Combine powdered sugar and cornstarch.Set aside.
Pour whipping cream into large stand mixer with chilled bowl. Whip until soft peaks form. Then add cornstarch/sugar mixture.
Continue whipping until firm peaks form.
Immediately frost onto chilled or frozen cakes. Spoon a large dollop of whipped cream in between each layer and then spread.
Then top with fresh berries and powdered sugar as desired.
Store in fridge until ready to serve!