Red, White and Blue No-Oven Poke Cake

1 pre-made angel food loaf cake
1 small box Berry Blue Jell-O
1 small box Strawberry Jell-O
Fresh sliced strawberries and blueberries
2 cups chilled whipping cream
1 cup powdered sugar
1 t. vanilla extract
Milk as needed

Unwrap cake and slice horizontally to make 3 layers. Poke holes in middle and bottom sections with the handle of a wooden spoon; set aside. Mix Jell-O flavors separately according to instructions on box. Place bottom layer of cake on large piece of plastic wrap; drizzle with warm blue Jell-O making sure the cake soaks up liquid. Use only about 1/3 of Jell-O, being careful not to over saturate. Sprinkle blueberries over cake and place middle layer on top of berries. Repeat same steps as for bottom layer only using strawberry Jell-O and sliced strawberries. Place top of cake on strawberries and pull plastic wrap tightly up and around entire cake sealing well. Place on plate in fridge for at least 3 hours.

To serve, unwrap cake and slice as is topped with whipped cream or frost with a mixture of 2 cups whipping cream, 1 cup powdered sugar and 1 teaspoon vanilla whipped together to form stiff peaks. This cake must be kept refrigerated.