Flag Cake

By molpel

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Ingredients

• 1 pkg Sara Lee All-Butter Pound Cake, thawed and cut into 10 slices
• 2 pts Strawberries
• 1 1/3 C Blueberries, divided
• 1 12oz tub Cool Whip

Preparation

Step 1

Slice 1 cup of the strawberries, set aside.

Halve remaining strawberries, set aside.

Line bottom of 12x8 baking dish with cake slices. Top with 1 cup sliced strawberries, 1 cup of blueberries and all of the cool whip.

Place strawberry halves and remaining 1/3 cup blueberries on top to create a flag design.

Refrigerate until ready to serve and after serving.