Preheat the oven to 350 degrees F. Butter a half sheet pan. Line the bottom on the pan with a piece of parchment paper. Butter the top of the parchment paper. Lightly dust the entire pan with flour. Set aside.

In large bowl sift together the flour, salt, baking powder, and baking soda. Set aside.

In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed until light and fluffy.

Turn the mixer to low speed and add the vanilla, lemon juice, lemon zest, honey, and the eggs one at a time, allowing each to fully incorporate.

Next, add the flour mixture and buttermilk alternately, beginning and ending with the flour mixture.

Scrape down the sides and bottom of the mixing bowl. Gently fold in the berries.

Transfer the batter into the prepared pan. Tap the pan on a flat surface to release as many air bubbles as possible.

Bake for 35 – 45 minutes, or until a toothpick inserted in the middle of the cake comes out clean.

Remove the pan from the oven, allow the cake to cool in the pan for 10 minutes. Then, turn the cake out onto a wire rack to cool completely.

In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese, crème fraîche, butter, salt, and vanilla. Turn the mixer to low speed and gradually add the confections sugar. Raise the speed to medium-low and mix until smooth.

Place the completely cooled cake onto a large serving platter or board.

Spread half of the icing on the top of the cooled sheet cake. Using a toothpick, outline the flag on the top of the cake. Fill the upper left third corner with blueberries.

Put the remaining buttercream in a pastry bag fitted with a large star tip and pipe two rows of white stripes. Place two rows of raspberries below the piped row to create a red stripe. Alternate rows of buttercream and raspberries until the flag is completed. Pipe small stars on top of the blueberries.