Ingredients:

  • 1 cup (2 sticks/227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (281g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 8 ounces (227g) cream cheese, softened
  • ½ cup (1 stick/113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk or heavy cream
  • Assorted fresh fruits (strawberries, blueberries, kiwi, mandarin oranges, raspberries, grapes, etc.) – approximately 3-4 cups total

Instructions:

  1. Cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
  2. In a separate bowl, whisk together the flour, baking powder, and salt.
  3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  4. Wrap the dough in plastic wrap and chill for at least 30 minutes. This prevents the cookie from spreading too thin.
  5. Preheat oven to 350°F (175°C). Grease a pizza pan or line with parchment paper.
  6. Press the chilled dough evenly into the prepared pan, creating a large, flat circle.
  7. Bake for 18-22 minutes, or until the edges are golden brown and the center is set. Let cool completely on a wire rack.
  8. Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until smooth. Add milk or cream, 1 tablespoon at a time, until desired consistency is reached.
  9. Spread the cream cheese frosting evenly over the cooled cookie crust.
  10. Arrange the assorted fresh fruits artfully over the frosting, creating a colorful and appealing design.
  11. Refrigerate for at least 30 minutes to allow the frosting to set.
  12. Slice into wedges and serve immediately.