1. Begin by warming your overnight-soaked cashews in the microwave for 40 seconds. You will divide them in half, using 2 cups in the blueberry layer, and 2 cups in the strawberry layer.

For the Blueberry Layer:

1. Place 2 cups of heated cashews, heated cashew milk, fresh blueberries, sugar, vanilla and melted coconut oil together in a powerful blender. Pulse until well incorporated and creamy.
2. Pour into a foil-lined cake pan and freeze for 30 minutes.

For the Strawberry Layer:

1. When the blueberry layer is frozen, make the strawberry layer.
2. Place 2 cups of heated cashews, heated cashew milk, one pound of fresh hulled strawberries, vanilla, sugar and melted coconut oil together in the blender and pulse until creamy.
3. Pour the strawberry layer on top of the blueberry layer in the cake pan. Allow the cake to freeze for an hour.

To Serve:

1. Top with berries and white chocolate chips, cut and enjoy.