Preheat oven to 350 degrees.Mix cake mix, water, eggs, and oil together.
Grease and flour two cake pans, and then pour cake mix evenly.y into them.Bake for 30-35 minutes, or until a toothpick comes out clean. It only took my cakes 30 minutes to bake.
While cakes are cooling in their pans, mix strawberries, water, and sugar. Bring to a boil and cook for 2-3 more minutes until the fruit is soft and mushy. The liquid in the pan should be red at this point. Strain out pulp, and add jello. Cool mixture.
Repeat step 3 using blueberries and blue berry jello.
Poke holes in your cooled cake.Pour the strawberry mixture over 1 cake, and the blueberry mixture over the other cake. Refrigerate for 2-3 hours or until set.
Baking Beauty Tip: Instead of using a skewer like the original recipe recommends, I like to use a wood spoon handle. This allows the mixture to really penetrate the cake.
Beat cream until it thickens. Add powdered sugar until soft peaks form.
Remove cake from pans, and frost the top of one cake. Place the second cake on top of it, and frost all over.