1 package (10-3/4 ounces) frozen pound cake, thawed 1/3 cup seedless raspberry jam 4 tablespoons orange juice, divided 1 package (8 ounces) whipped cream cheese 3 tablespoons confectioners' sugar 1-1/2 cups fresh blueberries 1/2 cup sliced fresh strawberries

1. Slice the pound cake lengthwise into three layers; arrange in a single layer, with top layer cut side up, on a rimmed cookie sheet; using a fork, pierce the cake slices several times.
2. In a small bowl, combine the jam with 2 tablespoons orange juice; mix well then spread evenly over the tops of the cake slices.
3. In another small bowl, combine the cream cheese, confectioners' sugar, and the remaining 2 tablespoons orange juice until well blended. Place bottom layer of cake on a serving plate. Spread evenly with one-third of the cream cheese mixture. Reserve 20 blueberries for garnish; arrange half of the remaining blueberries evenly over the cream cheese mixture.
4. Place the center slice of cake over the blueberries and repeat the layers. Place the top cake layer cut side down on top of the middle layer and spread evenly with the remaining cream cheese mixture.
5. Using the reserved blueberries and the strawberry slices, decorate the top like an American flag.