Fourth Of July Flag Cake - cooking recipe

Ingredients

10 3/4 ounces frozen pound cake, thawed and cut into 10 slices (Sara Lee)
2 pints fresh strawberries
1 1/3 cups blueberries, divided
12 ounces Cool Whip Topping, thawed

Preparation

Slice one cup of the strawberries and set aside. Halve the remaining strawberries and set aside.
Line the bottom of a 12x8 baking dish with the pound cake slices. Top with one cup of the sliced strawberries, 1 cup of the blueberries, then all of the whipped topping.
Place strawberry halves and remaining 1/3 cup blueberries on the whipped topping to create a flag design. (Strawberries should make 5 red stripes, blueberries should make a square in the top left corner using about 55-60 blueberries).