Ingredients
1 loaf-shaped angel food cake (10-1/2 ounces)1 carton (8 ounces) frozen whipped topping, thawed1 cup quartered fresh strawberries1 cup fresh blueberriesAdditional blueberries and strawberries
Preparation
Split cake horizontally into thirds. Place bottom layer on a serving platter. Combine 1 cup whipped topping and strawberries; spread over bottom layer. Top with second cake layer.
Combine 1 cup topping and blueberries; spread over second layer. Top with remaining cake layer. Spread with remaining topping. Arrange additional berries over top of cake to form a flag.
