• Preheat oven to 350 degrees. In a mixing bowl, cream together butter and sugar until light and fluffy for 3-4 minutes. Add 1 egg and egg yolk and vanilla.
• Fold in flour, baking powder, and salt, and make sure to not overmix as this creates too much gluten in the cookie dough. 
• Line a round 12-inch or 14-inch pizza pan with parchment paper or spray with non-stick cooking spray. Using your fingers, press the sugar cookie dough into the pan, pressing up the sides of the pan. Bake 15-18 minutes until soft and chewy. Don't overbake. Let cool.

CREAM CHEESE FILLING:

• In a mixing bowl, mix the softened cream cheese until light and fluffy, about 2 minutes. This whips air into the cream cheese and also makes sure that it is extra creamy. Add powdered sugar, heavy cream, and vanilla. The heavy cream needs to be cold in order for it to whip up. Mix for about 3 minutes, or until it is thickened and light and fluffy. 

WHIPPED CREAM:

• Place the heavy cream and powdered sugar in a cold bowl and whip for 3-4 minutes or until stiff peaks form.

ASSEMBLING:

• Spread the cream cheese frosting over the cooled sugar cookie crust. Put the blueberries all around the perimeter of the cookie. Place the blueberries in the upper left corner to make the stars. To make the stripes, place raspberries in rows. Pipe whipped cream in between the raspberries.
• Cover and chill until ready to serve. Slice into wedges.