Summer Berry Cake

1 box of yellow Hines cake mix
1 box of French Vanilla instant pudding mix
3 eggs
1 1/3 cups of water
1/3 cup of vegetable oil
1 small container of fresh blueberries
1 small container of fresh strawberries
1 large container of lite whipped cream
2 teaspoons of vanilla extract
2 tablespoons of Splenda

Mix cake mix, pudding mix, eggs, water & vegetable oil. Cook cake in two(2) 9 inch pans for about 30 mins or until it starts to brown. While the cake bakes wash the berries. Cut all the strawberries but 5. Place the 5 strawberries to the side. Place cut strawberries and blueberries in a bowl and mix with the Splenda. Take another bowl and mix whipped cream and vanilla extract and put in the fridge. Once the cakes have cooled for 10 mins, cut any excess with a sharp knife and place excess cake to the side. Cool for an additional 30 mins. Once the cake is cool enough, put 1/3 the whipped cream on top of the first layer. Place 1/2 the berries from the bowl on top of the whipped cream evenly. Put the top layer cake on and place the rest of the whipped cream on top and sides of the cake covering completely. Decorate with the 5 whole strawberries and then drape the rest of the cut strawberries and blueberries on top. Make sure to freeze for 2 hours and thaw for 10 mins before serving. ENJOY!!!!