Try this Flag Cake recipe, or contribute your own.
Suggest a better descriptionSlice 1 cup of the strawberries; set aside. Halve the remaining strawberries; set aside.
Line bottom of 12x8-inch baking dish with pound cake slices. (I sometimes cut the pieces into little squares to make serving easier.) Top with 1 cup sliced strawberries, 1 cup of the blueberries and all of the whipped topping.
Place strawberry halvbes and remaining 1/3 cup of blueberries on whipped topping to create a flag design. (7x8 rectangle of blueberries) (Three strawberry stripes starting at top by blueberries, three more on the rest of the cake)
Refrigerate until ready to serve.
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Serving Size: 1 Serving (80g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 72 | ||
Calories from Fat: 28 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0.5mg | 0 % | |
Sodium 16.9mg | 1 % | |
Potassium 100.8mg | 3 % | |
Total Carbohydrate 10.7g | 3 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 9.5g | ||
Protein 1.1g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 72
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