Whipped cream is a classic filling. On its own in chocolate cake, combined with fruit in a pavlova, or jamin a victoria sponge.

If you're using cream, you'll need to assemble the cake just before serving as the cream will deflate, make the cake soggy, and ultimately go sour.

The tastiest option is to use fresh cream, whip until fluffy. If you're using it with fresh fruit then a tablespoon or two of icing sugar will offset the tartness.

You could also use aerosol cream, but that tends to be very, very light and so you could only use it with very light cakes.