In a sauce pan, heat four ounces of Champagne. Sprinkle one packet of gelatin over liquid and stir until dissolved. Remove from heat and add the remaining four ounces of Champagne.
Arrange shot glasses on a tray. Pour Champagne mixture halfway up the side of each shot glass. Drop in a few blueberries. Chill all on the tray until firm.
Once the bottom layer is firm, heat four ounces of apricot nectar in a sauce pan. Sprinkle the remaining packet of gelatin and stir until dissolved. Pour this mixture over the Champagne layers and chill until firm.
Top each shot with diced strawberries and whole blueberries.