Star Spangled Banner Cake
Make your 4th of July family picnic fun and festive. Celebrate summer with this sure-to-please backyard barbecue favorite.
1 (16 oz.) family size Sara Lee Pound Cake, frozen
2 (8 oz.) packages cream cheese, softened
2 tablespoons powdered sugar
1 teaspoon vanilla extract
4 cups fresh strawberries, stems removed and sliced
2 cups fresh blueberries
2 tablespoons water (optional)
Cut pound cake horizontally into 4 equal-size layers. In a medium blow, beat cream cheese until light and fluffy; add powdered sugar and vanilla, beating until smooth. Add water as necessary to achieve desired consistency.
Arrange a cake layer on a serving plate; spread with frosting. Cover with a layer of strawberries. Place a second cake layer atop the strawberries; evenly spread with frosting. Top with a layer of blueberries. Place a third cake layer atop the blueberries; repeat with frosting and strawberries. Finish with a fourth cake layer.
Frost top of cake with remaining frosting. Decorate top to resemble an American flag. Place blueberries in the upper left corner. Make flag stripes with alternating horizontal rows of strawberry slices and frosting.