Ingredients:

  • 1 cup (2 sticks, 227g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 1 large egg (approx. 50g), lightly beaten
  • 1 teaspoon (5ml) vanilla extract
  • 2 ¼ cups (281g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) baking powder
  • ½ teaspoon (2.5g) salt
  • 8 ounces (227g) cream cheese, softened
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 teaspoon (5ml) vanilla extract
  • 1-2 tablespoons (15-30ml) milk or cream, if needed
  • 1 cup (150g) sliced strawberries
  • 1 cup (140g) blueberries
  • 1 cup (170g) mandarin orange segments, well-drained
  • 1 cup (140g) kiwi slices
  • ½ cup (75g) raspberries
  • ¼ cup (30g) apricot jam, warmed and strained (optional)

Instructions:

  1. Cream together butter and sugar until light and fluffy. Beat in the egg and vanilla. Gradually add the dry ingredients until just combined.
  2. Flatten the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  3. Preheat oven to 350°F (175°C). Roll out the dough on a lightly floured surface into a large circle, about 12-14 inches in diameter.
  4. Carefully transfer the dough to a baking sheet lined with parchment paper.
  5. Bake for 12-15 minutes, or until the edges are golden brown and the center is set. Let cool completely on the baking sheet.
  6. Beat together cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla, beating until light and fluffy. Add milk/cream if needed for desired consistency.
  7. Spread the cream cheese frosting evenly over the cooled sugar cookie crust.
  8. Arrange the sliced fruit attractively over the frosting, creating a colourful pattern.
  9. Brush the fruit with warmed and strained apricot jam for a glossy finish (optional).
  10. Chill for at least 30 minutes to allow the frosting to set and the flavours to meld (optional).
  11. Slice into wedges and serve immediately.