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Flag Cake

2 pints strawberries
1 pkg. (10.75 oz.) frozen Sara Lee Pound Cake, thawed cut into 10 slices
1 1/3 cups blueberries
1 tub (12 oz.) Cool Whip, thawed

Slice 1 cup of the strawberries, set aside.
Halve remaining strawberries; set aside.

Line bottom of 12x8-inch baking dish with cake slices.
Top with 1 cup sliced strawberries, 1 cup of the blueberries, and all of the whipped topping.

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

Refrigerate until ready to serve.