Preheat oven to 350*. Line bottoms of two 9 in. round baking pans with parchment or waxed paper, coat paper with cooking spray. In a large bowl, combine cake mix, water eggs, and canola oil; beat on low speed 30 seconds. Beat on medium for 2 minutes

Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool completely in baking pans on wire racks.

For strawberry gelatin, in a small saucepan, combine strawberries, sugar and water, bring to a boil. Reduce heat, simmer uncovered. 2-3 minutes or until berries are soft. Strain into a small bowl, pressing berries lightly, discard pulp. add gelatin to syrup, stirring to dissolve completely. Cool to room temperature. Repeat steps to make blueberry gelatin.

Using a wooden skewer, pierce tops of cakes to within 1 inch. of edge: twist skewer gently to make slightly larger holes. Gradually pour cooled strawberry mixture over one cake, being careful to fill each hold. Repeat with blueberry gelatin mixtures and remaining cake. Refrigerate cakes in pans covered overnight

In a large bowl, beat cream until it begins to thicken. Add confectioners sugar: beat until soft peaks form.

Run a knife around sides of pans to loosen cakes. Remove strawberry cake from pan, remove paper. Place cake on a serving plate. Spread with 1 cup whipping cream.

Remove blueberry cake from pan; remove paper. Place cake over the whipped cream layer. Frost the top and sides with remaining cream. Refrigerate cake at least 1 hour before serving.