Sugar Cookie Crust

1. Preheat the oven to 375 degrees.
2. Cream together butter and sugar either with a large stand mixer or a hand mixer.
3. Add in egg and vanilla and mix till combined.
4. In a separate bowl, sift together flour, salt, and baking powder. Slowly add to the butter mixture a little at a time just until all combined.
5. Line a 9x13 baking sheet with parchment paper. Place sugar cookie dough onto the paper. Using your fingers and hands, gently spread the dough out evenly on to pan, making sure to get to each corner and not have any uneven spots the best you can. Press down firmly to set.
6. Bake for 10 minutes until just barely browned on the edges.
7. Remove from oven and let cool completely before frosting.

Cream Cheese Frosting

1. In a stand mixer or with a hand-held mixer, cream together the softened cream cheese and butter. Mix for 2-3 minutes making sure all lumps are out and it is nice and smooth.
2. Slowly add powdered sugar a 1/2 cup at a time. Scrape down sides with a spatula in between each addition. Add lemon juice and salt at the end and mix well.

To Assemble

1. Remove sugar cookie crust from the pan by lifting up the parchment paper. Remove the paper and place it on a flat platter.
2. Spoon frosting onto the cooled cookie and spread evenly with an offset spatula. This can also be done with a piping bag and a large hole opening if desired as well.
3. Arrange the blueberries, raspberries, and strawberries in any pattern and decoration you would like. Watch the attached video to see how I created an American flag design.
4. Serve immediately.
5. If not serving right away, place in refrigerator until ready.
6. Leftovers can be kept for 2-3 days stored in the refrigerator wrapped tightly in plastic wrap.
7. Enjoy!