Ingredients:

  • 1 lb pound cake
  • 8 oz whipped topping
  • 1 cup fresh blueberries
  • 1 cup fresh strawberries, hulled and sliced

Instructions:

  1. Slice the pound cake into uniform slabs approximately ½ inch thick. Arrange them tightly in the bottom of a 9x13 inch baking pan or rectangular serving platter, pressing them gently together to eliminate any gaps.
  2. Spread the thawed whipped topping over the cake in an even, generous layer using an offset spatula or flat butter knife until the surface is a velvety, seamless white plane.
  3. Create the 'Union' by pressing blueberries into the top-left corner of the cream until a neat, deep-indigo rectangle is formed.
  4. Create the stripes by alternating rows of sliced strawberries and bare cream. Press the strawberry slices firmly into the frosting until the vibrant crimson stripes are complete.
  5. Chill the assembled cake in the refrigerator for 1 hour to ensure stability before serving.