Fourth of July Fruit Pizza

An overhead image of an American Flag Pizza with berries around it.

Fourth of July Fruit Pizza

This Fourth of July fruit pizza is a festive dessert to bring to your patriotic celebration! It's light, fresh, and seriously easy to throw together with a sugar cookie base and a sweet cream cheese spread.

Course Dessert

Cuisine American

Diet Low Salt

Prep Time 15

Cook Time 12

Total Time 27

Servings servings

Calories 235kcal

Author Jessy Freimann

Equipment

Ingredients

1 package dry sugar cookie mix (I used Betty Crocker)
1 cup salted butter, 2 sticks- softened and divided (one is as per the cookie package directions)
1 large egg (as per cookie package directions)
3 Tablespoons flour (as per cookie package directions)
8 ounces cream cheese, softened
1 cup confectioner's sugar
1 teaspoon vanilla extract
1 ½ pounds strawberries, stems removed and halved
1 cup blueberries

Instructions

Preheat the as per package directions (mine was 350 degrees) and line a 15.5" x 10.5" sheet pan with parchment. Set aside.
In a large bowl mix cookie mix, 1 stick butter, egg and flour until well combined.
Spread evenly over sheet pan to form crust.
Bake 11-13 minutes until the edges are starting to turn golden.
Remove from oven and cool completely.
While the crust cools mix remaining stick butter, cream cheese, confectioner's sugar and vanilla until smooth and creamy.
Spread evenly over cooled crust.
Use the blueberries to form a rectangle in the upper left corner of the the pizza.
Line up rows of strawberries on the remaining pizza to form the stripes. Refrigerate until serving.

Video

Notes

Soften the cream cheese and butter before getting started. It's a key step to getting a smooth dough and frosting.

Instead of battling it out with a rolling pin, I used my hands to spread the dough out to fit perfectly into the sheet pan. Try to make sure it's even and level - a cup or bowl with a flat bottom helps with this..

Wash the fruit the day before if you can- or dry it super well- you want to avoid putting wet fruit on the frosting and making a soggy fruit pizza.

Let the dough cool completely. Otherwise, the cream cheese frosting will melt, and you'll have a goopy mess on your hands!

If your strawberries are all different sizes, you may need to trim the sides slightly or even quarter them. Whatever gets you the most even-looking stripes!

Multi-tasking is your friend. I like to slice the strawberries while the crust is in the oven, then mix up the frosting while it cools.

Ingredients to prep ahead- Mix and bake the cookie crust. Store at room temperature or freeze for up to 3 months. You can also wash the berries and slice the strawberries a day in advance.

Leftovers and storage- Leftovers will keep covered for a few days in the refrigerator. It's best to store fruit pizza in a single layer, as cutting and stacking could affect the texture.

Nutrition