In the bowl of a stand mixer fitted with the paddle attachment, mix together 4 pounds Dawn Crème Cake Mix, 1 pound softened unsalted butter, 0.8oz vanilla extract, 1.8oz whole eggs, and 1.8oz whole milk. Mix until well combined and mixture looks like cookie dough. Using a mini size muffin pan, treat pan with pan spray. Using a #40 purple handled scoop, scoop cookie dough into muffin pan to make 1oz deposits. Make a small depression in the center of each cavity. Bake at 360F until cookies are set (they will have a depression in the center). Let cool completely and depan. Finish by placing a dollop of velvatop into each cookie cup and garnishing with fresh fruit.