INSTRUCTIONS
1. For the whipped cream filling: Combine gelatin and water in medium bowl. Let stand 5 minutes to soften gelatin. Bring ¼ cup cream to simmer in small saucepan over medium heat, then whisk in gelatin mixture until no lumps remain; let cool 3 minutes. With electric mixer on medium-high speed, beat cooled gelatin mixture, sugar, and remaining cream to stiff peaks, about 2 minutes.
2. To assemble: Using serrated knife, cut each cake horizontally into 2 even layers. Place 1 cake layer on serving platter. Spread one quarter of whipped cream filling over cake. Repeat, alternating layers of cake and filling. Garnish with blueberries and strawberries and refrigerate until set, about 2 hours. Serve. (Cake can be refrigerated for up to 24 hours.)
