Ingredients
Equipment
Method
Make the vanilla buttercream
- Beat the unsalted butter until smooth and fluffy, scraping the bowl as needed. Mix just until the texture turns pale and airy (no specific heat needed).
- Add the powdered sugar gradually and mix on low to prevent a cloud of sugar. Continue mixing until fully combined and smooth.
- Mix in the heavy cream, vanilla extract, and salt until the buttercream looks creamy and spreadable. Stop mixing as soon as everything is incorporated.
Assemble the flag board
- Spread the buttercream evenly onto a large serving board, keeping the top level. Use an offset spatula-style motion to form clean edges.
- Create the blue star section using fresh blueberries. Arrange them so the blue area is dense and covers a defined section.
- Arrange the sliced strawberries into red stripes across the flag area. Place them in even lines so each strip is clearly visible.
- Leave white buttercream visible for the white stripes. Avoid covering those sections when placing berries for the contrast.
- Surround the board with the dippers—sugar cookies, pretzel twists, marshmallows, vanilla wafers, graham crackers—and add strawberries near the edges. Arrange them in clusters so guests can grab easily.
Chill and serve
- Refrigerate the board until ready to serve, covering loosely if needed. Chill for 1 to 2 hours (keep it cold so the berries and buttercream hold their shape).
- Serve with dippers for scooping. Let the board sit at room temperature for 5 to 10 minutes for easier spreading while keeping toppings fresh.
Notes
Pro tip: Soften the butter until it’s pliable but not oily; this keeps the buttercream smooth and spreadable. Store in the refrigerator, covered, for up to 2 days—best assembled close to serving time to keep berries looking fresh. Freezing is not recommended because berries can weep and change texture. For a lighter option, use half powdered sugar and half powdered erythritol and taste-test sweetness as you mix.