Flag Cake

Ingredients

  • 2 pints strawberries
  • 1 10.75 oz frozen pound cake cut in 10 slices
  • 1.3 cups blueberries
  • 12 oz cool whip

Directions

  1. Slice 1 cup of strawberries and halve remainder.
  2. Line bottom of 12 x 8 baking dish with cake slices. Top with 1 cup sliced strawberries and 1 cup blueberries. Add cool whip.
  3. Place strawberry halves and blueberries to make flag pattern.
  4. Refrigerate.

© Lisa Miner 2017