1Make, bake and cool cake mix in 2 (9-inch) round cake pans using water, oil and eggs as directed on box. Wrap or bag 1 cooled cake layer; freeze for a future use.
2To make the meringue, heat oven to 375°F. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until frothy. Gradually add sugar, beating until stiff peaks form. Stir in vanilla. Spoon meringue over remaining cooled cake layer, making bowl in center of cake for berries.
3Bake 12 to 15 minutes or until meringue is golden brown. Cool completely on cooling rack.
4At serving time, gently stir berries with honey to coat. Fill bowl in cooled cake with berries.