15 servings

2 pints strawberries                   1 1/3 cups blueberries

1 Frozen Sara Lee Pound cake cut into 10 slices                       1 tub cool whip, thawed

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

Line bottom on 12 x 8 inch baking dish with pound cake slices.  Top with 1 cup sliced strawberries, 1 cup blue of the blueberries and all the whipped topping.  Place strawberry halved and remaining 1/3 cup blueberries on whipped topping to create flag design.