Sugar Cookie Flag Fruit Pizza (Printer-friendly)
Soft sugar-cookie crust with cream-cheese frosting, topped with blueberries, strawberries and raspberries in flag design.
# What You’ll Need:
→ Sugar Cookie Crust
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons vanilla extract
→ Cream Cheese Frosting
08 - 8 ounces cream cheese, softened
09 - 1/4 cup unsalted butter, softened
10 - 1 1/2 cups powdered sugar
11 - 1 teaspoon vanilla extract
→ Fruit Topping
12 - 1 cup fresh blueberries
13 - 1 1/2 cups strawberries, hulled and sliced
14 - 1 cup raspberries
# How-To Guide:
01 - Preheat oven to 350°F. Line a large baking sheet with parchment paper or coat a 9x13-inch baking pan with non-stick spray.
02 - In a large mixing bowl, beat softened butter with granulated sugar until light and fluffy. Add egg and vanilla extract, mixing until smooth.
03 - In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to wet mixture until just combined.
04 - Press dough evenly into the prepared pan to achieve a crust about 1/4 inch thick. Bake for 13 to 15 minutes until edges are lightly golden. Cool completely in the pan.
05 - Using an electric mixer, blend the softened cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until creamy and homogenous.
06 - Spread the cream cheese frosting evenly over the cooled cookie crust with a spatula.
07 - Arrange blueberries in the top left corner to mimic the stars section of a flag. Layer sliced strawberries and raspberries in alternating rows to form the red stripes, leaving frosting exposed for the white stripes.
08 - Refrigerate assembled dessert for at least 30 minutes. Slice and serve chilled.
# Expert Advice:
01 -
- It feels like a cheerful art project as much as a dessert—get creative and have fun with the fruit pattern.
- The combination of soft sugar cookie, tangy cream cheese, and fresh berries is always a crowd-pleaser at summer gatherings.
02 -
- Skipping the chill time makes the whole thing trickier to cut and serve—believe me, I tried in my impatience.
- Patting the fruit dry before decorating changed everything—no more watery frosting or sliding berries.
03 -
- Use a cold serrated knife to slice—the frosting stays neater and the fruit stays put.
- A little lemon zest mixed into the frosting brightens up the whole dessert and makes the flavors pop.