Slice frozen pound cake lengthwise in three layers; arrange
in a single layer on a cookie sheet with top layer cut side up. Pierce layers
with fork tines. Spread each with 2 tablespoons of the Raspberry-Orange Sauce;
let stand 10 to 15 minutes so that the cake absorbs the sauce.
Meanwhile, in a bowl stir together cream cheese, confectioners' sugar
and orange juice until well blended.
Assemble cake: Place bottom layer on a serving plate;
spread evenly with a third of the cream cheese mixture.
Arrange a third of the blueberries evenly over cream
Drizzle about 1 tablespoon Raspberry-Orange Sauce over
Repeat with center slice of cake.
Place top layer cut side down; spread with remaining
cream cheese mixture.
Decorate cake to resemble an American flag using remaining
blueberries and the strawberries.
Serve with remaining Raspberry-Orange Sauce.
Raspberry-Orange Sauce: Stir together until smooth 3/4
cup seedless raspberry jam and 6 tablespoons orange juice.