Double Berry Torte

Ingredients:

Cakes:

1 white cake mix

4 egg whites

1 1/4 cups water

1/3 cup oil

Whipped Cream:

2 cups heavy cream

1 teaspoon vanilla

Cream Filling:

8 oz cream cheese, softened

1 cup marshmallow cream

1 cup powdered sugar

(2) 16 oz packages strawberries, divided

24 oz package blueberries, divided

Directions:

Mix together cake mix, egg whites, water and oil for 2 minutes on medium speed.

Grease three 9 inch round pans and line the bottom with a circle of parchment. Divide the batter into the three pans.

Bake at 350 degrees for about 15 minutes.

Allow the cakes to cool for 15 minutes and then flip them over on a cooling rack, peel off the parchment and flip them right side up again to finish cooling.

Whipped Cream:

Beat heavy cream and vanilla until peaks form, set in fridge.

Cream Filling Base:

Beat softened cream cheese.

Add powdered sugar and marshmallow cream.

Set aside.

Strawberry Cream Filling:

Puree 1 cup of hulled strawberries in a blender or food processor to make 1/2 cup strawberry puree.

Gently fold together 1 cup of the cream filling base, 1 1/3 cups of the whipped cream and 1/2 cup of strawberry puree.

Blueberry Cream Filling:

Puree 1/2 cup of blueberries in a blender or food processor to make 1/4 cup blueberry puree.

Gently fold together 1/2 cup of the cream filling base, 2/3 cups of the whipped cream and 1/4 cup of blueberry puree.

Assembly:

Place one cake round on a cake stand and top it with half of the strawberry cream filling and 1/2 cup of diced strawberries.

Add another cake and top it with the blueberry cream filling and 1/2 cup of blueberries.

Top with the final cake and half of the strawberry cream filling.

Circle the top of the cake with quartered strawberries and put blueberries in the middle.

Store in fridge until ready to serve.