Description
A festive and delicious sugar cookie fruit pizza decorated with strawberries and blueberries to resemble the American flag. Perfect for summer holidays!
Ingredients
Scale
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3–4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2 tablespoons milk (or more, as needed for consistency)
- 2 cups fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- Optional: Other red and blue fruits like raspberries or blackberries
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Make sure everything is evenly distributed for a consistent rise and texture. This prevents pockets of baking soda or powder that can affect the taste.
- Cream Butter and Sugar: In a large bowl (or the bowl of a stand mixer), cream together the softened butter and granulated sugar until light and fluffy. This usually takes about 3-5 minutes. Scrape down the sides of the bowl occasionally to ensure everything is evenly incorporated. The creaming process is crucial for incorporating air into the dough, which contributes to a tender crust.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until well combined. Don’t overmix at this stage, just until everything is incorporated. Overmixing can develop the gluten in the flour, leading to a tougher crust.
- Gradually Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Mix until the flour is just incorporated and no streaks of flour remain. Overmixing will result in a tough cookie crust.
- Chill the Dough: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. This allows the gluten to relax and prevents the cookie from spreading too much during baking. Chilling also makes the dough easier to handle. You can chill the dough for up to 24 hours.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper. Parchment paper prevents the cookie from sticking and makes cleanup easier.
- Roll Out the Dough: On a lightly floured surface, roll out the dough into a large circle or rectangle, about 1/4 inch thick. The shape doesn’t have to be perfect, as it will be covered with frosting and fruit. If the dough is sticking, add a little more flour to your rolling surface.
- Transfer to Baking Sheet: Carefully transfer the rolled-out dough to the prepared baking sheet. If the dough tears, simply patch it up with your fingers.
- Bake the Crust: Bake for 12-15 minutes, or until the edges are lightly golden brown. Keep a close eye on it, as baking times can vary depending on your oven. The center of the crust should be set but still slightly soft.
- Cool Completely: Let the crust cool completely on the baking sheet before frosting. This is important to prevent the frosting from melting. You can transfer the baking sheet to a wire rack to speed up the cooling process.
- Cream Cheese and Butter: In a large bowl (or the bowl of a stand mixer), cream together the softened cream cheese and butter until smooth and creamy. Make sure both the cream cheese and butter are at room temperature for the best results. This will prevent lumps in your frosting.
- Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until combined. Sifting the powdered sugar helps to prevent lumps in the frosting. Start with 3 cups and add more if needed to reach your desired consistency.
- Add Vanilla and Milk: Stir in the vanilla extract and milk. Add more milk, one tablespoon at a time, until the frosting reaches a smooth and spreadable consistency. The amount of milk needed will depend on the humidity and the consistency of your cream cheese.
- Taste and Adjust: Taste the frosting and adjust the sweetness as needed by adding more powdered sugar. You can also add a pinch of salt to balance the sweetness.
- Frost the Crust: Once the sugar cookie crust is completely cool, spread the cream cheese frosting evenly over the top. Use an offset spatula or a knife to create a smooth and even layer.
- Arrange the Strawberries: Arrange the sliced strawberries in rows to create the red stripes of the American flag. Start at one edge of the pizza and work your way across, leaving space for the blueberry section.
- Arrange the Blueberries: In the upper left corner of the pizza, arrange the blueberries in a rectangular shape to represent the stars on the American flag. You can use a small cookie cutter to create a more defined rectangle if desired.
- Optional: Add Other Fruits: If desired, you can add other red and blue fruits, such as raspberries or blackberries, to enhance the design.
- Chill Before Serving: Chill the fruit pizza in the refrigerator for at least 30 minutes before serving. This will allow the frosting to set and the flavors to meld together. Chilling also makes the pizza easier to slice.
- Slice and Serve: Slice the fruit pizza into wedges or squares and serve immediately. Enjoy!
Notes
- For best results, make sure your butter and cream cheese are fully softened before starting the frosting.
- Chilling the dough is crucial for preventing the cookie crust from spreading too much during baking.
- Feel free to get creative with your fruit arrangement! You can use different patterns or designs to personalize your fruit pizza.
- This fruit pizza is best served fresh, as the cookie crust can become soggy over time.
- Prep Time: 30 minutes
- Cook Time: 12 minutes