1 sponge cake ^[1] or store bought Passover cake or other prepared Passover cake made from the mix
3 cups fresh berries, assorted, or all strawberries
3 tablespoons balsamic vinegar
4 tablespoons sugar
2 cups pareve whipping cream, whipped to soft peaks

In a bowl, pour the balsamic vinegar and the sugar on top of the berries. Mix well and let sit for 30 minutes.

To serve as a layered cake:

Slice the cake in half horizontally. Spread half of the whipped pareve cream on the first cake layer. Top with 1/3 of the berry mixture and some juice. Gently place the second cake layer on top of the berries. Smooth the rest of the whipped topping on top of the cake and let some drip down the sides. Place the rest of the berries and liquid on top of the whipped topping. Slice and serve.

To serve plated:

Slice a piece of sponge cake and place on the plate. Generously top with some berries and their juice. Top with a large dollop of whipped topping and drizzle a little more juice on top of the whipped topping. Serve.