Why is this called Friendship Cake? Because like everything else, it's better when made with friends — something I learned while making it with my friend Ruth to enjoy with our husbands on the Fourth of July.

One layer of a two-layer yellow or white cake (save the other layer in the freezer for another time or dessert)

1 cup strawberry spreadable fruit-only preserves (sold near the jellies and jams)

1 cup blueberry spreadable fruit-only preserves

1 8-ounce package frozen whipped topping, thawed

2-3 cups fresh fruit and berries, sliced as desired. We used sliced strawberries, blackberries and raspberries. (I intended for us to use blueberries, too, but forget I had them.)

Slice the cake layer horizontally into two. Place one half on a cake plate. Spread with the strawberry spreadable fruit. Top with half of the fresh fruit and berries and half of the whipped topping.

Place other half of cake on top. Carefully spread with blueberry spreadable fruit and remaining whipped topping. Top with remaining fresh fruit and berries.

Voila! Friendship cake! Cut and serve.

Makes 6-8 good sized servings.

This recipe is, of course, perfectly doable on your own. If you have the good fortune of making this with a friend, though, take turns alternating between working on the cake and working the camera. Top it off with a selfie.