Hull and slice the strawberries, keeping a few whole for garnishing the top.
Yogurt/Cream Filling
Mix the yogurt, sour cream, whipping cream, and sugar together. Set aside.
Start Layering
Using an offset spatula or frosting knife, slather yogurt/cream over a wafer. Put in on a nice serving dish.
The next layer, spread Nutella on a new wafer. Put it on top of the yogurt/cream layer.
The next layer, spread rose petal preserve on a new wafer.
Be careful when you get to the edge as it as a tendency to drip. Put this layer on top of the Nutella layer.
The next layer, spread more of the yogurt/cream on a new wafer, and place the sliced strawberries, as many as you can fit in a single layer.
For the final layer, put a new wafer and spread it with the yogurt/cream mixture. Then place the boysenberries and strawberries nicely. Set aside.
Make the cream
Put the cream, vinegar,and rose preserve in a bowl and start whipping it either in a stand mixer or hand held mixer. When it starts to thicken a little, add the powdered sugar, and continue to whip until it is nice and thick. It will probably not ever get like whipped cream, but should be spoonable.
Spoon the cream over the fruits in a nice pattern. Put the torte in the refrigerator for at least 3 hours, better overnight, for all the layers to soak up the flavors.
Notes
You can use whatever fresh fruit you want. Blue berries and raspberries are a good idea for 4th of July, or peaches, apricots, pears, what have you. It's your Wafer Torte, you put in what you like
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