Sylvia’s Berry Flag Cake

By Wewah

July 4th dessert

Ingredients

• A big tub of strawberries-washed
• 6 oz. black raspberry jelly
• 6 oz. red raspberry jam
• Instead of the above two jams & jellies, you could add a package or two of frozen raspberries
• A couple of squirts of lemon juice
• A sprinkling of cinnamon
• Berry liquor like Chambord
• One loaf of pound cake
• One cup of blueberries
• Cool Whip or Whipping Cream
• Large jelly-roll pan

Preparation

Step 1

Dice each strawberry, or process in food processor. Add black raspberry jelly and red raspberry jam. Or, instead of the above two jams & jellies, you could add a package or two of frozen raspberries). Add a couple of squirts of lemon juice and a good sprinkling of cinnamon.

Slice the pound cake into even slices
Lay them all over the bottom of a large jelly-roll pan. Sprinkle berry liquor all over the slices of cake.

Pipe several stripes of white whipped cream across the length of the pan and spoon the berry jazz in between the stripes of whipped cream. Pile the blueberries into the top left corner. Cut slices of pound cake into stars using a cookie cutter. Toast the stars in toaster oven. Decorate the blueberry field with the toasted pound cake stars.