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This fruity cookie pizza blends sweet and tangy flavors with a soft cookie base, smooth cream cheese layer, and juicy fresh strawberries on top. Each mouthful gives you that perfect mix of chewy, creamy, and fruity goodness that'll make everyone ask for another slice.
I came up with this strawberry pizza when my kid wanted something different than cake for her birthday. It was such a success that we now make it for all our family celebrations and summer parties.
What You'll Need
- Pre-made sugar cookie dough: Makes a quick, chewy foundation that's always a hit
- Ripe strawberries: Pick fully red, plump berries for maximum sweetness
- White sugar: Cuts through the cream cheese tang and makes strawberries taste even better
- Blocks of cream cheese: Creates that velvety middle section; stick with full-fat for best taste
- Cornstarch: Helps your glaze thicken while staying crystal clear
- Strawberry jello packet: Amps up both the red color and berry flavor
- Vanilla: Adds a subtle warmth to the cream cheese mixture
- Fresh lemon juice: Perks up the flavors and makes everything taste fresher
Simple Directions
- Form your cookie base:
- Cut the cookie dough into thin slices about an inch thick. Arrange these all over your baking sheet, then press them together with your fingertips or a tool to make one flat, even layer. A rubber spatula works great if the dough starts sticking to your hands.
- Cook the cookie layer:
- Put it in your oven at 350°F for about 20-25 minutes. Keep an eye on it near the end. You want just barely golden edges, not dark brown, since it'll harden more as it cools. Let it cool totally on a rack before moving on.
- Mix up your strawberry topping:
- In a pot, stir together your sugar and cornstarch until mixed. Pour in cold water and stir well to get rid of any clumps. Cook over medium heat, stirring the whole time until it gets thick and shiny, which takes about 5 minutes. It's ready when it coats your spoon well.
- Complete the glaze:
- Take the pot off the heat and add the dry strawberry jello right away. Stir hard until all the powder disappears and you get a bright red color. Let it sit at room temperature to cool and get thicker.
- Whip the cream cheese mix:
- While you're waiting, beat your softened cream cheese in a bowl until it's smooth. Add sugar, vanilla, and lemon juice, then keep beating until it gets fluffy with no lumps at all. You want it thick enough to spread without running.
- Put everything together:
- When all parts have cooled down, spread your cream cheese mix evenly across the cookie base, going all the way to the edges. Then gently spread most of your strawberry glaze on top, saving about 1/4 cup for later.
- Top with berries:
- Place your sliced strawberries in rows that slightly overlap across the whole surface. Use a brush to dab the saved glaze over the fresh berries to give them shine and help them stay fresh longer.
- Cool and enjoy:
- Put your finished pizza in the fridge for at least 30 minutes so everything can set up properly. Use a sharp knife to cut into squares, cleaning the blade between cuts for the neatest look.
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That cream cheese layer really makes this dessert special. My grandma always told me to add a splash of lemon juice to cut the sweetness and bring out the strawberry taste even more. Whenever I make this treat, it takes me back to summer days at her kitchen table.
Prep Ahead Options
You can put this whole strawberry pizza together up to a day before you plan to serve it. Just wrap it loosely with plastic and keep it cold. If you need to work even further ahead, make the cookie base and cream cheese layer, then add the glaze and fresh fruit right before your guests arrive. Any leftovers will stay good in your fridge for about 3 days, though the crust gets softer over time. I actually think it tastes even better on day two when all the flavors have had time to mingle.
Different Fruit Ideas
Strawberries work great, but don't stop there. Try fresh blueberries or raspberries in summer with matching jello flavors. When fall comes around, sliced peaches taste amazing on this. During colder months when fresh berries cost a fortune, well-drained canned fruit works just fine, or you can make a mixed berry version. This flexible dessert can follow whatever fruits look best at the store that week.
Ways To Serve It
Sprinkle some powdered sugar around the edges right before bringing it to the table for a fancy touch. This treat goes really well with a spoonful of fresh whipped cream or a tiny scoop of vanilla ice cream. I often cut it into bite-sized pieces for parties or place it on a tiered plate for afternoon coffee with friends. When I want to impress dinner guests, I serve individual squares on cold plates with a mint leaf and some drizzled chocolate for that restaurant look.
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Common Recipe Questions
- → Can I use homemade cookie dough for the crust?
Sure thing. Homemade sugar cookie dough works great instead of store-bought. Just make sure it flattens out well to form your base.
- → Can I make the glaze in advance?
You bet. The glaze can be made a day before and kept in the fridge. Just warm it up a bit if it gets too thick.
- → What other fruits can I use?
You can swap strawberries for other berries like raspberries or blueberries. A berry mix works great too if you want different flavors.
- → How should I store leftovers?
Pop any extras in the fridge in a sealed container for up to 3 days. This way your crust won't get all mushy.
- → Can I prepare this dessert in advance?
You can get the crust and cream cheese part ready ahead of time. Just add the strawberry glaze and fresh fruit right before you serve it to keep everything nice and fresh.