2 18 1/4 oz pkg yellow cake mi
- 3 Medium-size firm, ripe banan
-s 1/4 c Lemon juice; freshly squeez
-d 2 pt Strawberries; fresh, washed
- dried and hulled 24 oz Heavy cream
1/3 c Confectioners sugar
1 1/2 c Blueberries; fresh
One hour ahead: Heat oven to 350 degrees. Grease two 15 1/2 x 10
1/2 x 1″ jelly-roll pans; line with wax paper; grease paper.
Prepare cake batter according to package directions, working with
one package at a time. Spread batter in prepared pans; bake 15 to
20 minutes until wooden toothpick inserted in center comes out
clean. Invert cake layers onto wire racks; peel off paper; cool. 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 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
one cake layer on large serving platter; tuck strips of wax paper
under cake to keep platter clean. Using spatula, spread strawberry
cream over cake; top with second cream cake 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″ rectangle. Place blueberries in even rows in the
rectangle to form stars of the flag. To from 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″ pieces to serve.
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