Looking for a spectacular summer dessert? This Strawberry Pizza with a sweet buttery sugar cookie crust is always a big hit. People just can’t seem to get enough of it!
Homemade crust and fresh strawberry glaze between the cream cheese filling and the fresh berries sets this recipe apart from the rest.
FAMILY FAVORITE STRAWBERRY FRUIT PIZZA
This fruit pizza recipe is one of our favorites. I made it up a few years ago and actually had it published in Taste of Home magazine. I’ve tweaked it a little since then, but it is basically the same.
Instead of stirring all of the berries into the glaze, I started arranging fresh slices of strawberries on top. I think it makes for a prettier dessert.
HOW TO MAKE STRAWBERRY DESSERT PIZZA
- PREP – Let your cream cheese and butter soften to room temperature. Wash, hull, and slice the strawberries.
- CRUST – In a large bowl, beat the butter and sugar until creamy. Beat in the egg & vanilla, then stir in the dry ingredients. Cover with plastic wrap and chill for 30 minutes.
Roll out into a 12″ circle on parchment. Transfer to a cookie sheet and bake in a preheated oven at 350 degrees for 18-20 minutes. Cool completely.
- STRAWBERRY GLAZE – While crust bakes, combine 2 cups sliced strawberries with 1/2 cup sugar. Let sit for 30 minutes, or until the berries release their juices.
Drain off 1/2 cup of juice. Whisk the juice and cornstarch together in a heavy saucepan. Add the berries and cook over medium heat until thick and bubbly, stirring constantly. Chill by placing the saucepan in an ice water bath. Last stir in the lemon zest.
- FILLING – In a bowl, beat the cream cheese, powdered sugar, and vanilla with an electric hand mixer until smooth and creamy.
- ASSEMBLE – Spread the cream cheese filling on the cooled crust. Spread the strawberry glaze evenly over the top of the cream cheese layer. Arrange strawberry slices over the glaze.
- SERVE – Cut the pizza into wedges and serve immediately.
Fruit pizza is definitely best served fresh, but you can store leftovers for a couple of days in an airtight container in the refrigerator.
Can I make this dessert ahead of time?
Yes, you can prep this dessert a day or two in advance. For best results, I recommend storing the different components separately. Don’t slice strawberries for the top layer until the day you are serving.
After baking your crust, cool it completely and wrap it in plastic wrap. Both the cream cheese mixture and the strawberry glaze can be stored in the fridge for a couple of days.
When ready to serve, whisk the filling and the glaze to make them spreadable. Assemble the pizza as directed and slice.
STRAWBERRY PIZZA RECIPE VARIATIONS
- To save time, you can use pre-made cookie dough instead of making your own.
- If you have a 12-inch pizza pan, you can bake the cookie dough crust in that instead.
- You can crush or puree the berries for the glaze instead of slicing them.
- Instead of arranging the 2 cups of sliced berries on top, you can stir them into the glaze after it has cooled.
MORE SWEET DESSERTS:
- No Bake Strawberry Cheesecake
- Almond Sugar Cookies
- Coconut Cupcakes with Cream Cheese Frosting
- Biscoff Ice Cream Recipe
- No Egg Vanilla Ice Cream Recipe
- Cherry Yum Yum Pie
- Strawberry Pound Cake
Strawberry Pizza Recipe
Ingredients
Crust:
- 6 Tbsp butter softened
- ½ cup sugar
- 1 egg
- ½ tsp vanilla extract
- ¼ tsp almond extract
- 1 ¼ cups flour
- ½ tsp baking powder
- ½ tsp salt
Strawberry Glaze:
- 2 cups sliced fresh strawberries
- ½ cup sugar
- 2 Tbsp cornstarch
- ½ tsp lemon zest
Cheesecake Layer:
- 8 oz package cream cheese
- 1 cup powdered sugar confectioners’ sugar
- ½ tsp vanilla
Topping:
- 2 cups sliced fresh strawberries
Instructions
- Crust: Cream butter and sugar in a mixing bowl with an electric mixer. Beat in egg and vanilla. Stir in dry ingredients. Cover and chill for at least 30 minutes.
- Roll out or pat the sugar cookie dough into a 12-13" circle on a piece of parchment paper. Transfer to a cookie sheet and bake at 350° for 18-20 minutes or till golden brown around the edges. Cool completely.
- Strawberry Glaze: Combine 2 cups of the berries with 1/2 cup of sugar. Let sit at room temperature for about 30 minutes.
- Drain all of the juice from the berries and measure 1/2 cup. (If you don't have enough juice, you can add a little bit of water.)
- Measure the cornstarch into a medium saucepan and slowly whisk in the strawberry juice mixture. Whisk till smooth.
- Add the berries and bring to a boil over medium heat, stirring constantly. Boil for at least 2 minutes, or until thickened. Remove from the heat and stir in the lemon zest.
- Place the saucepan in a bowl or sink full of ice water to cool the mixture quickly. Stir occasionally.
- Filling: Beat the cream cheese, powdered sugar, and vanilla till smooth.
- Assemble: Spread the cream cheese mixture over the cooled crust. Next spread on the strawberry glaze mixture. Arrange the last 2 cups of strawberry slices on top.
- Cut into wedges and serve immediately.
Notes
Nutrition
You can’t let strawberry season pass without making this sensational strawberry pizza recipe. No matter where you serve this yummy treat, people will be back for more!
Can i possibly freeze the dough? I’d like to make it ahead of time and just take it out when I need it for a birthday party?
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Yes, you should be able to freeze the dough. Double wrap it in plastic wrap, then let it thaw in the refrigerator when you are ready to bake it. Good luck!
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We call these fruit pizza’s. love them. And strawberries are my favorite.
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Could I double this and bake it in a cookie sheet?
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I’ve never tried it, but I bet it would work. You might have to adjust the cooking time, so just watch it closely. Good luck!
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The recipe says serve immediately but I have to make a lot of stuff for a party and was wondering if can you make everything ahead?
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You can make everything ahead of time, but I wouldn’t add the strawberries to the glaze topping mixture till you are ready to serve it. If they sit too long in the glaze, they get soggy. When you are ready to serve, just assemble everything, and you should be fine.
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You say to stir in the lemon juice, but you dont have lemon juice anywhere in the ingredients list. You also have lemon zest on the ingredients list, but dont say what to do with that either!??? 😐 help!
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Step #6 – Bring to a boil, stirring constantly. Boil for at least 2 minutes, or until thickened. Stir in the lemon zest.
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Which sugars, when? Either you have to seperate one of those sugars or there aren't enough. Confused. Help me!
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Paige,
So sorry, I totally typed that wrong. Ooops! You whisk the juice into the cornstarch. I have fixed it now. 🙂
Kara
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I am confused! You say to combine the sugar and berries and let sit. Then you say to combine the sugar and cornstarch, what sugar are you referring to here? Cause the way I understand it you combine the 1 cup of sugar with the strawberries, then later you combine the powdered sugar with the cream cheese and vanilla. So I don't know how much sugar to combine with the cornstarch. Confused!! Please help!!
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Hi,
I just love your blog! I have left you a blog award at the link below!
http://lizspaperloft.blogspot.com/2010/04/things-that-make-me-happy-blog-award.html
I hope you have a great weekend!
liz
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I do something very much the same except the crust is different. Instead I use crescent rolls that are not seperated and baked in one big square. It's really yummy!
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Yummy! You should see all my strawberry posts this week! Can't wait to try this one!
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I love making berry recipes this time of year. This looks like a perfect complement to our pizza for dinner tradition every Friday night.
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You had me at strawberries, I'm totally in love with that fruit right now!
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can you substitute almond oil with something else? Please let me know. bgraff6@hotmail.com
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That sounds so yummy right now!
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