Whip the cream with the sugar and vanilla in a deep bowl with an electric mixer until it just holds stiff peaks.
Spread 1 heaping teaspoon cream onto each of 4 wafers. Arrange enough raspberries side by side (as close together as possible) on 1 cream-topped wafer to form an even layer. Stack 2 cream-topped wafers on a plate (cream sides up) and top with a berry wafer, then carefully spread another teaspoon cream over berries. Top with last cream wafer and cover cream with remaining plain wafer.
Frost top and sides of cake with remaining cream. Cover with an inverted bowl and chill at least 4 hours.
Serve cake with remaining berries. Just before serving, check to see if you need to freshen the frosted whipped cream a little (it may look a little dry).
Makes one serving (so figure out how many cakes you want and multiply out) Cook’s note: Cakes can chill up to 1 day.
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