Combine the strawberries, blueberries, blackberries, and raspberries in a large saucepan. Add the sugar and lemon juice and cook over medium heat until the fruit is tender and beginning to burst but still holds its shape, about 5 minutes. Using oven mitts or pot holders, remove the fruit from the heat and allow to cool to room temperature.
Meanwhile, line a 9 by 5-inch loaf pan with plastic wrap. Cut the bread slices (to fit in the bottom of the baking pan in the next step.) Repeat with the remaining bread slices as needed to fit into each layer. Set aside.
When the fruit has cooled, use a slotted spoon to place about 2 cups of the fruit in the bottom of the prepared baking pan, making sure the bottom is covered with fruit. Dip one side of the prepared bread slices in the juice from the cooked fruit, and place one layer of bread, soaked side down, on top of the fruit in the baking pan. Using a spoon or a ladle, spread enough juice on top of the bread layer so that none of the white is visible.
Repeat the fruit and bread layers two more times, ending with the bread layer. Pour any remaining juice on top of the last bread layer.
Cover tightly with plastic wrap and set the baking pan on a small baking sheet or dish. Place 3 soup-size cans on top of the wrapped pudding to weigh it down. Refrigerate the pudding with the can weights overnight.
In the bowl of an electric mixer fitted with a whisk attachment, add the heavy cream and confectionersí sugar and whisk until thick and frothy and stiff peaks have formed.
To serve, remove the can weights from the top of the pudding and carefully unwrap the plastic. Place a serving platter that is larger than the baking dish over the pudding and invert. Shake gently to release the pudding onto the serving platter and remove the plastic wrap.
Slice or spoon the summer pudding onto individual plates and serve chilled with the sweetened whipped cream.
Yield: 6 - 8 servings