In a large bowl, dissolve gelatin in boiling water. Stir in lemonade concentrate and milk. Cover and refrigerate for 1-2 hours.
Place the cake cubes in a 9-in. springform pan coated with cooking spray. Beat gelatin mixture on medium speed for 5 minutes or until fluffy; pour over cake cubes. Cover and chill for 4 hours or until firm. In a small bowl, combine the berries and sugar; chill for 2 hours.
Just before serving, carefully run a knife around the edge of pan to loosen; remove sides of pan. Spoon berry mixture over torte. Refrigerate leftovers.