2 pint strawberries
1 package Sara Lee pound cake, thawed, cut into 10 slices
1 1/3 cups blueberries, divided
1 container whipped topping, thawed

Slice 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside.

Line the bottom of a 12 x 8-inch baking dish with pound cake slices. Top with 1 cup sliced strawberries, 1 cup of the blueberries and all of the whipped topping.

Place strawberry halves and remaining blueberries on whipped topping to garnish on top. Refrigerate until ready to serve.