For the buttermilk:
For the frosting:
Preheat the oven to 360°F.
Mix the buttermilk ingredients in a bowl and set aside.
Mix and sieve the dry ingredients, set aside.
Prepare 2 molds 11 inches diameter, butter them and sprinkle cocoa powder.
Beat the sugar and butter together in a bowl. Once the mixture is fluffy, add the tofu, food coloring, oil and vanilla extract, keep beating for 2 minutes.
Incorporate half of the dry ingredients and the buttermilk to the bowl. Once everything is smooth, add the remaining dry ingredients and beat until all lumps are dissolved.
Transfer to the molds and bake for 45 minutes or until, when inserting a toothpick, it comes out clean. Allow to cool before unmolding.
For the frosting: mix the ingredients and beat for 10 minutes.
Assemble the cake by alternating layers of sponge, frosting and strawberries with raspberries. Cover with the remaining frosting and decorate with fresh fruit.