Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 0.75 cup (150g) granulated white sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 0.5 tsp (2.5ml) almond extract
  • 2.5 cups (315g) all-purpose flour
  • 0.5 tsp (3g) baking powder
  • 0.25 tsp (1.5g) fine sea salt
  • 8 oz (225g) full-fat block cream cheese, chilled
  • 0.25 cup (55g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 tsp (5ml) lemon juice
  • 1 cup (150g) fresh blueberries
  • 2 cups (250g) fresh raspberries or sliced strawberries

Instructions:

  1. In a large bowl, cream together 1 cup of softened butter and granulated sugar until pale and fluffy, approximately 3 minutes. Beat in the egg, vanilla extract, and almond extract until fully incorporated.
  2. Whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Wrap dough and chill for at least 30 minutes to stabilize the fats.
  3. Preheat oven to 350°F (175°C). Line a 13x18 inch baking sheet with parchment paper. Press the chilled dough evenly into the pan. Bake for 10-12 minutes or until edges are just lightly golden. Cool completely.
  4. Prepare the icing by beating the chilled cream cheese and 1/4 cup butter until smooth. Gradually add powdered sugar and lemon juice, whipping until velvety and stable.
  5. Wash berries and pat them extremely dry with paper towels to prevent moisture migration. Use an offset spatula to spread the icing over the cooled crust.
  6. Arrange blueberries in the top-left corner to represent the Union. Create horizontal stripes using the raspberries or sliced strawberries, leaving white icing visible between rows to complete the flag design.