No-Bake Strawberry Shortcake

Ingredients

• 2 pints (4 cups) strawberries, divided
• 1 package Sara Lee pound cake, thawed, cut into 10 slices
• 1 1/3 cups blueberries, divided
• 1 container whipped topping, thawed

Instructions

1. Slice 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside.
2. Line the bottom of a 12 x 8 inch baking dish with pound cake slices.
3. Top with 1 cup sliced strawberries, 1 cup of the blueberries and all of the whipped topping.
4. Place strawberry halves and remaining blueberries on whipped topping to garnish on top.
5. Refrigerate until ready to serve.