Ingredients
For the Sugar Cookie Crust
188 g All-purpose flour spooned & leveled
1.5 tsp Cornstarch
1 tsp Baking powder
1/4 tsp Salt
113 g Unsalted butter softened
150 g Granulated sugar
1 Large egg room temperature
1 tsp Pure vanilla extract
For the Creamy Topping
226 g Full-fat brick cream cheese softened
43 g Unsalted butter softened
150 g Confectioners’ sugar
1 tsp Pure vanilla extract
For the Fruit Garnish
About 400g Assorted fresh fruit sliced
Instructions
Crafting the Crust
Blend the Dry Ingredients: In a medium-sized bowl, combine the flour, cornstarch, baking powder, and salt by whisking them together.
Cream the Butter and Sugar: Utilizing either a handheld or stand mixer with a paddle attachment, blend the butter and sugar on a medium-high setting until the texture turns creamy—this usually takes around two minutes.
Incorporate the Wet Ingredients: Add the egg and vanilla into the creamed mixture, beating until smoothly combined. Don’t forget to scrape the bowl’s sides and bottom as you go along.
Combine Wet and Dry Mixtures: Slowly introduce the dry blend to the wet one, beating at a low speed until they harmonize into a dough. Cover this closely and let it chill in the fridge for at least 20 minutes.
Baking the Base
Preheat the Oven: Set your oven to 350°F (177°C). While it’s heating up, coat a 12-inch pizza pan with a non-stick spray.
Form the Crust: Remove the refrigerated dough and flatten it onto the prepared pan, aiming for a 9–10-inch circle that’s roughly 1/3-inch thick.
Bake: Put the crust in the oven for 17–19 minutes. Look for lightly browned edges as a sign it’s done, and be wary of over-baking. Let it cool before you proceed with decoration.
Frosting & Fruit Adornment
Make the Frosting: Beat the cream cheese and butter together at medium speed for about two minutes. Add in the confectioners’ sugar and vanilla, beating for another minute until you reach a creamy, well-blended consistency.
Assemble: Smear the frosting generously over your cooled cookie crust, creating a luscious base for your fruits.
Decorate: Finally, artistically place the sliced fruits over the frosted surface.
Serving and Storage
Cut into slices and serve immediately. Any leftovers can be stored in the fridge for up to 3 days.
Notes
Advance Preparations: Both the crust and the frosting can be made a day in advance. Cover and store the crust at room temperature and keep the frosting in the fridge until you’re ready to assemble.Variations: Feel free to add a zesty twist to the frosting with 2–3 teaspoons of fresh lemon or lime juice, along with some zest. You could also include 1/2 teaspoon of almond extract for an extra layer of flavor.