1 quart fresh strawberries, stemmed and cut in half lengthwise
2 cups whipping cream
1/2 cup powdered sugar
Cook cake according to package directions in a 9x13x2-inch pan. Remove and cool. Whip cream with sugar. Spread some whipped cream on sides of cake. Put the remaining cream in a pastry bag. Pipe rows of cream to represent the white stripes of the flag onto the cake, leaving a rectangle in the top left corner for the field of stars. Place cut strawberries between the whipped cream rows, overlapping slightly. Fill the remaining square with blueberries, closely and evenly packed. Pipe stars on top with the whipped cream. Serve within 1 hour.
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