Ingredients:

  • 1.5 Cups All-Purpose Flour
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1/2 Cup Unsalted Butter, softened (1 stick, for crust)
  • 3/4 Cup Granulated Sugar
  • 1 Large Egg
  • 1 Teaspoon Vanilla Extract (for crust)
  • 8 Ounces Cream Cheese, full-fat, softened
  • 1/2 Cup Unsalted Butter, softened (1 stick, for frosting)
  • 3 Cups Powdered Sugar
  • 1 Teaspoon Vanilla Extract (for frosting)
  • 1 Tablespoon Milk
  • 4 to 5 Cups Mixed Fresh Fruit (e.g., strawberries, blueberries, kiwi, mandarin oranges)
  • 1/4 Cup Apricot Jam or Orange Marmalade (for glaze)
  • 1 Tablespoon Hot Water (for thinning glaze)

Instructions:

  1. Cream together the softened butter (1/2 cup) and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until just combined. Whisk together the flour, baking soda, and salt in a separate small bowl. Gradually add the dry mixture to the wet mixture, mixing on low speed until the dough just comes together. Do not overmix.
  2. Press the dough evenly onto a lightly greased 12-inch pizza pan, shaping it into a smooth circle with a slight edge. Chill the prepared dough in the refrigerator for 20 minutes to prevent excessive spreading.
  3. Preheat oven to 350°F (175°C). Bake the chilled crust for 12 to 15 minutes, or until the edges are lightly golden brown. Remove the crust from the oven and allow it to cool completely on the pan (approximately 30-40 minutes).
  4. Using a clean bowl, beat the softened cream cheese and 1/2 cup butter until perfectly smooth and lump-free. Gradually add the powdered sugar and vanilla extract. Beat until thick and smooth, adding 1 tablespoon of milk if necessary to achieve a spreadable consistency.
  5. Once the sugar cookie crust is fully cooled, gently spread the cream cheese frosting evenly over the surface, leaving a small, clean border. Decoratively arrange the washed and sliced fresh fruit over the frosting.
  6. In a small saucepan or microwave-safe bowl, gently heat the apricot jam (or marmalade) with 1 tablespoon of hot water until thin and smooth. Using a pastry brush, lightly brush the warmed glaze over the arranged fresh fruit to give it a beautiful shine and seal.