Instructions

1. 1

   Make the crust. Stir the graham cracker crumbs, melted butter, and sugar together until every crumb is damp. Press the mixture firmly and evenly into the bottom of a 9×13 baking dish using the flat bottom of a measuring cup. The crust should feel compact and solid when you press a finger into it. Refrigerate while you make the filling.

2. 2

   Beat the cream cheese base. Using an electric mixer on medium speed, beat the cream cheese for about 2 minutes until completely smooth with no visible lumps. Scrape down the bowl, then add the powdered sugar and vanilla. Beat on low until just combined — overmixing here can thin the filling out.

3. 3

   Whip the cream separately. In a clean bowl with clean beaters, whip the heavy cream on medium-high until stiff peaks form. The cream should hold its shape when you lift the beaters straight up. Stop as soon as you hit stiff peaks; going further turns it grainy.

4. 4

   Fold together. Add about one-third of the whipped cream to the cream cheese mixture and stir it in to lighten the base. Then gently fold in the remaining whipped cream using a spatula, scooping from the bottom and turning over until no white streaks remain. Work slowly — rough folding deflates the filling.

5. 5

   Assemble. Spread the filling over the chilled crust in an even layer, smoothing the top with an offset spatula or the back of a spoon. Arrange the blueberries in a rectangle in the upper left corner to create the flag's star field. Line the strawberry halves in alternating rows across the rest of the surface for the stripes. If using the jam glaze, brush it lightly over the strawberries for shine.

6. 6

   Chill. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. The filling needs this time to set firm enough to slice cleanly. Cut into bars with a sharp knife wiped clean between slices.

Used in this recipe: 9x13 Baking Pan · Electric Hand Mixer · Silicone Spoonula (Amazon, affiliate links)