Berries 'N' Cream Cake

Heat oven to 325°F. Coat the bottoms of two 9-inch round cake pans with nonstick cooking spray. Line with parchment or waxed paper; coat paper. In a large bowl, whisk flour, sugar, baking powder and salt. In second bowl, whisk oil, egg yolks, 1/2 cup cold water, vanilla and lemon juice. Let sit 3 minutes to thicken, then stir slightly thickened oil mixture into flour mixture until blended. Set aside.

In large, clean bowl, beat egg whites and cream of tartar on medium speed, until foamy. Increase speed to high; beat until stiff peaks form, about 3 minutes. Fold one-third of the whites into flour mixture; then fold in remaining whites.

Divide batter between prepared pans, gently smoothing tops.

Bake cakes at 325°F for 30 minutes or until cakes spring back when lightly pressed. Run a thin knife around edge of pans to release cakes. Invert cakes onto racks; tap to release from pans. Remove paper; return to right-side up. Let cakes cool completely.

Slice one of the cake layers in half. Repeat with second layer, for a total of 4 layers.

Slice 6 cups of the berries and toss in a small bowl with 2 tablespoons of the melted jelly. Place one cake layer on pedestal. Top with 1-1/4 cups Filling (recipe follows). Layer with 3/4 cup of the sliced berries. Repeat twice more, then top with final cake layer. Cut remaining berries in half. Toss with remaining 2 tablespoons jelly. Spread remaining Filling on top of cake. Top with strawberries and serve.

Once cakes have cooled, combine gelatin and 2 tablespoons cool water in a bowl. Let stand 3 minutes. Microwave on HIGH for 15 seconds or until melted. Stir until smooth and then cool slightly.

Combine cream cheese and sugar in a large bowl. Beat with electric mixer on medium speed until smooth. Add cream; continue to beat until very foamy. While beating, add gelatin in a thin stream. Continue beating until stiff peaks form. Use immediately to fill layers of cake; do not prepare ahead of time.