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1
Heat oven to 350F (180C).
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2
Grease two jelly-roll pans, line with wax paper; grease paper.
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3
Prepare cake batter according to package directions, working with one package at a time.
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4
Spread batter in prepared pans; bake 15 to 20 minutes until wooden toothpick inserted in center comes out clean.
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5
Invert cake layers onto wire racks; peel off paper; cool.
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6
In medium size bowl, toss banana slices with lemon juice.
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7
Pour off excess juice; set bananas aside.
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8
Slice about 24 well shaped strawberries lengthwise in half; reserve for top of cake.
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9
Coarsely chop remaining strawberries; set aside.
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10
In large bowl with electric mixer at high speed beat cream until soft peaks form; gradually beat in sugar until stiff.
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11
Spoon half whipped cream into second bowl; fold in chopped strawberries.
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12
Set both creams aside.
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13
Place one cake layer on large serving platter; tuck strips of wax paper under cake to keep platter clean.
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14
Using spatula, spread strawberry cream over cake; top with second cream cake layer.
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15
Spread plain cream over top and sides of cake; carefully remove wax paper strips.
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16
In top left hand corner of cake, using tip of sharp knife, mark 7 1/2x5 inch rectangle.
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17
Place blueberries in even rows in the rectangle to form stars of the flag.
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18
To from stripes, alternate rows of strawberries and bananas, overlapping fruit in each row as necessary.
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19
Chill until serving time, up to 2 hours.
