2 pt. strawberries
1 (10.75 oz.) pkg. frozen Sara Lee pound cake cut into 10 slices
1 1/3 c. blueberries
1 (12 oz.) container of Cool Whip, thawed

Slice 1 c. of strawberries and set aside. Halve remaining strawberries and set aside. Line bottom of 12 x 8 inch baking dish with cake slices. Top with 1 c. sliced strawberries. 1 c. of blueberries and all of the Cool Whip. Place strawberry halves and remaining blueberries on whipped topping to create a flag design. Refrigerate until ready to serve.