Put in three greased and floured round baking pans. Bake for 30 minutes.
Raspberry Filling
Thaw raspberries.
12 oz. frozen raspberries
Combine with lemon juice and sugar in a pan, and cook over medium heat for 10 minutes, until the mixture is thickened and the berries are mushy. Let mixture cool.
1 teaspoon lemon juice, 1/2 cup sugar
Strain the mixture to removed the seeds.
Mix in the cornstarch and heat the filling again, stirring constantly until it thickens.
2 Tablespoon cornstarch
Raspberry Whipped Cream Frosting
Mix the cream cheese and sugar until well combined and fluffy.
4 oz. cream cheese, 1/4 cup sugar
Add the vanilla and food coloring for a nice pink color.
1 teaspoon raspberry extract, red food coloring
Mix in the cream until the frosting is smooth and spreadable.
1 cup heavy cream
Put the filling in between the cake layers and spread the frosting on top. Decorate with raspberries.