Bake Cake: Prepare and bake the white cake mix in a greased 9×13-inch pan according to package directions. Remove from oven and cool for 15 minutes. Use the handle of a wooden spoon to poke holes about 1 inch apart all over the cake.

Bloom Gelatin: In two small bowls, mix 2 teaspoons of gelatin with 2 tablespoons of water in each. Set aside to bloom.

Make Red Sauce: In a saucepan, combine 1 cup strawberries, 1 cup raspberries, ½ cup sugar, 1 tbsp lemon juice, and 1 tbsp water. Simmer for 5-8 minutes until soft. Mash with a potato masher. Stir in one bowl of bloomed gelatin and the remaining ½ cup of diced strawberries and ½ cup raspberries. Stir until gelatin melts. Let cool until slightly thickened.

Make Blue Sauce: In a separate saucepan, combine 1 ½ cups blueberries, ½ cup sugar, 1 tbsp lemon juice, and 1 tbsp water. Simmer until soft. Mash the berries. Stir in the second bowl of bloomed gelatin and the remaining 1 cup of blueberries. Stir until gelatin melts. Let cool until slightly thickened.

Fill Holes: Alternate pouring the cooled red and blue sauces into the poked holes of the cake. Use a spoon to gently press the fruit down. Place the cake in the fridge to set.

Make Topping: Beat the softened cream cheese with ½ cup of powdered sugar until smooth. In a separate bowl, whip the heavy cream, vanilla, and remaining ½ cup powdered sugar until stiff peaks form.

Assemble: Gently fold 2 cups of the whipped cream into the cream cheese mixture. Spread this evenly over the chilled cake. Use the remaining whipped cream to pipe swirls on top.

Chill & Serve: Garnish with fresh berries. Refrigerate for at least 4 hours (or overnight) before slicing and serving!