For the Flag Cake:

• 1/2 cup unsalted butter, softened to room temperature (1 stick)
• 1 cup granulated sugar
• 1/2 cup honey
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 3/4 cup nonfat plain Greek yogurt, at room temperature
• 1 1/4 cups white whole wheat flour*
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 3/4 cup milk plus 2 tablespoons, any kind you like (I used 2%), at room temperature

For the Frosting and Decoration:

• 12 ounces reduced-fat cream cheese (Neufchatel), at room temperature
• 6 tablespoons unsalted butter, at room temperature
• 1 1/3 cups powdered sugar
• 1/4 cup nonfat plain Greek yogurt, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup fresh blueberries
• 2-3 cups sliced fresh strawberries