2 pound cake batters, each baked in a jelly roll pan lined with wax paper
3 med. size firm, ripe bananas, cut into 1/4" slices
1/4 c. freshly squeezed lemon juice
2 qt. fresh, ripe strawberries, washed, dried & hulled
3 (8 oz.) containers heavy cream
1/3 c. confectioners' sugar
1 1/2 c. fresh blueberries

In medium size bowl, toss banana slices with lemon juice. Pour off excess juice; set bananas aside. Slice about 24 well shaped strawberries lengthwise in half; reserve for top of the cake. Coarsely chop remaining strawberries; set aside.

In large bowl with electric mixer at high speed, beat cream until soft peaks form; gradually beat in sugar until stiff. Spoon half whipped cream into second bowl; fold in chopped strawberries. Set both creams aside.

Place 1 cake layer on large serving board or platter; tuck strips of wax paper under cake to keep board clean. Using spatula, spread strawberry cream over cake; top with second layer.

Spread plain cream over top and sides of cake; carefully remove wax paper strips. In top left-hand corner of cake, using tip of sharp knife, mark 7 1/2 x 5 inch rectangle. Place blueberries in even rows in rectangle to form stars of flag. To form stripes, alternate rows of strawberries and bananas, overlapping fruit in each row as necessary. Chill until serving time, up to 2 hours. Cut into 2 x 1 1/2 inch pieces to serve. Makes 50 servings - cake will look like a flag.