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.
Yields
50 servings