Beat the 1 cup cold heavy whipping cream on medium-high until stiff peaks form, about 3 to 4 minutes. Set aside.

In a separate bowl, beat the 8 oz softened cream cheese on medium for 2 minutes until smooth. Add the 1 cup powdered sugar, 2 tsp vanilla extract, and pinch of salt, and beat for 1 minute until pale and creamy.

Fold the whipped cream into the cream cheese base using a rubber spatula, about 12 to 15 gentle folds, until no white streaks remain.

Spread onto the cooled cake layer with an offset spatula, top with the second layer, spread any remaining filling on top, swirl with the back of a spoon, and finish with a dusting of powdered sugar or fresh berries.