Sugar Cookie Crust: In a medium bowl, whisk together the 1 ½ cups flour, 1 ½ teaspoons cornstarch, 1 teaspoon baking powder, and ¼ teaspoon salt. Set aside.

In a stand mixer, beat the 1 stick butter and ¾ cup sugar together for a few minutes until mixed and creamy. Scrape down the sides of the bowl.

Add the 1 teaspoon vanilla and 1 egg, mix again until combined. Add the flour mixture to the mixer a little at a time and mix after each addition until just combined.

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes up to 24 hours.

Once chilled, preheat the oven to 350 degrees. Line a 9×13 baking pan with parchment and nonstick spray. Press the sugar cookie dough to the pan until evenly spread out.

Bake for 16-18 minutes or until the edges are just getting golden brown. Remove and cool completely.

Cream Cheese Frosting: In a stand mixer, beat the 1 block of Hiland Cream Cheese and 3 Tablespoons butter together until creamy. Add the 1 ¼ cups powdered sugar, 1 teaspoon vanilla and ¼ teaspoon salt and mix again until combined and smooth.

Spread the cream cheese frosting evenly over the cooled cookie crust.

Fruit Topping: Place the blueberries in the corner square and then line the sliced strawberries in rows to create the flag.

Over and chill until ready to serve. Refrigerate any leftovers.