Ingredients
Equipment
Method
Bake the crust
- Preheat the oven to 350°F (175°C). This prepares the oven so the crust bakes evenly.
- Press the refrigerated sugar cookie dough into a rectangular shape on a sheet pan. Keep it evenly thick so the crust bakes uniformly.
- Bake for 12–15 minutes until lightly golden. Look for pale-brown edges and a set center.
- Cool the crust completely before frosting. This prevents the frosting from melting and sliding.
Make the frosting
- Beat the softened cream cheese and softened unsalted butter until smooth. Stop and scrape the bowl as needed for a lump-free base.
- Add the powdered sugar and vanilla extract. Mix until creamy and fluffy with no dry streaks.
Assemble the flag topping
- Spread the frosting evenly over the cooled crust. Leave the surface level for neat berry rows.
- Arrange the blueberries in the upper left corner. Fill that section densely so it reads as the “stars.”
- Create red stripes using sliced strawberries and sliced raspberries. Alternate the fruit so the red rows are clearly defined.
- Leave white frosting visible between the fruit rows. Press lightly if needed so the fruit adheres without smearing.
- Drizzle honey lightly over the fruit if desired. Use a thin stream so it adds shine without pooling.
Chill and slice
- Chill for 30 minutes before slicing. This firms the frosting so the slices hold their shape.
- Serve cold. Slice with a sharp knife for clean, straight pieces.
Notes
Pro tip: Cool the cookie crust fully (it should feel room temperature) before spreading frosting—warm crust will cause the frosting to melt. Store covered in the refrigerator for up to 3 days; the fruit may soften slightly. Freezing isn’t recommended because berries lose texture when thawed. If you want a lighter option, use low-fat cream cheese for the frosting while keeping the same chill time.