Fruit Pizza

Fruit Pizza is one of my favorite go to summer desserts. It’s a dessert that I grew up eating every summer. I remember picking off every fruit besides the strawberries because growing up I was not a big fruit fan. 20+ years later and I can’t get ENOUGH fruit on my fruit pizza. The more the merrier! Except for bananas, because your girl has a weird thing about bananas. I love banana bread, banana cake, bananas in my smoothies but there’s something about the texture of a plain banana that I can not stomach. But hey, if bananas are your thing, throw them on!

I love making this dessert for summer barbecues and birthday parties. It is always a crowd pleaser and the perfect refreshing dessert for summer. The base of my fruit pizza starts with a from scratch sugar cookie dough, which is my go-to sugar cookie recipe. It has a hint of almond that really puts it over the top. It’s then topped with a whipped cream frosting and then garnished with whatever fruit your heart desires!

Tips & Tricks:

• You want to make sure your sugar cookie dough gets cooked enough that it doesn’t taste like raw cookie dough but not so cooked that it becomes dry and cake like. This can get a bit tricky. You want to take it out of the oven when the edges have just slightly started to turn the tiniest bit of brown but the middle has no browning.
• I sometimes like to add 1/2 tsp of almond extract to the frosting for a fun little twist but I don’t always. Try it both ways and see how you like it!
• If you are serving this for a crowd, don’t add your fruit until right before serving, otherwise the juices from the fruit can cause the frosting to get a little runny.
• Make sure and store the leftovers in the fridge because of all the dairy in the frosting.

Fruit Pizza

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• Author: shaemakes

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Description

The ultimate summer dessert. Homemade sugar cookie base frosted with a whipped cream and cream cheese frosting and topped with fresh fruit.

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Ingredients

Scale 1x2x3x

For the cookie “crust”:

• 1 1/3 cups salted butter, softened
• 1 1/2 cups sugar
• 3 eggs
• 1/3 cup sour cream
• 1/2 tbsp almond extract
• 1/2 tbsp vanilla extract
• 2 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp salt
• 4 1/3 cups flour

For the frosting:

• 1 block cream cheese, softened
• 1 1/2 cups heavy whipping cream
• 2 cups powdered sugar

For the topping:

• Raspberries, strawberries, blueberries, kiwis, mandarin oranges, blackberries plus any additional fruit you might want to add. Cut any fruit if necessary.

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Instructions

1. Preheat the oven to 350 degrees.
2. For the cookies: In a large bowl, combine dry ingredients minus the sugar.
3. In a stand mixer or large mixing bowl beat together the butter and sugar for 2 minutes.
4. Add eggs, sour cream, almond and vanilla extracts. Beat for 2-3 minutes, scraping down the bottom and sides of the bowl a couple times. Mixture may look curdled but that is totally fine.
5. Add dry ingredients a cup or two at a time until fully incorporated. Mixture should still be a bit sticky.
6. Spray a half sheet pan liberally with cooking spray.
7. Press cookie dough evenly into the bottom of the sheet pan.
8. Bake for 15-20 minute or until edges are just barely starting to brown.
9. Remove and let cool completely while you make the frosting.

For the frosting:

1. In a large mixing bowl, cream together cream cheese and powdered sugar for 3 minutes.
2. With your mixer on medium speed, slowly pour the heavy whipping cream into the cream cheese mixture, a little bit at a time.
3. Once all the cream is added, turn the mixer to high and let the mixture get nice and thick until it resembles whipped cream, about 2 minutes.

Assembly:

1. Frost the cooled cake with the frosting and then top with your cut fruit. Serve cold and store leftovers in the refrigerator.