Ok, admittedly I’m kind of a sucker for a well done red, white and blue 4th of July dessert. Does it get any more patriotic than that? I’m saying no! I made this sugar cookie fruit pizza with rows of blueberries and strawberries intended to mimic some kind of cool, vintage Americana quilt and I’m kind of thinking I hit the nail on the head with this one. (Feel free to chime in and commend my efforts should you feel so inclined!) The topping is a whipped cream and cream cheese combo spread over top of a sugar cookie base. A sugar cookie base that I made from a mix, because simple is as simple does and I wanted this one to be especially easy and quick for you to pull off. The result is a sincerely tasty dessert that you can bring together in under an hour, and you can even prep the berries and the cookie crust the night before. This also makes a perfect bring-along dessert if you’re attending a 4th of July party instead of hosting so make sure you give this a try! You’ll love it. Promise.
- 1 batch of sugar cookie dough
- 3 tablespoons all-purpose flour
- 1 cup heavy cream
- 4 oz softened cream cheese
- ½ cup sugar
- ½ tablespoon vanilla extract
- 2 cups sliced strawberries
- 1 cup blueberries
- Preheat oven to 350°
- Prepare your favorite sugar cookie recipe OR prepare (1) package of sugar cookie mix per the package instructions.
- Add flour to prepared dough and work in with hands, then form into a ball.
- Using a rolling pin that is well floured, roll the cookie dough ball into a round pizza-like shape roughly ¼" thick and about 12" across.
- Bake on a cookie sheet or baking pan until golden and crispy around the edges, about 12 - 14 minutes.
- Remove from the oven, allow to cool slightly, then transfer to a wire rack and allow to cool completely to room temperature.
- In a mixing bowl with a hand mixer or in the bowl of a stand mixer, combine heavy cream, vanilla and sugar and whip on medium-high until soft peaks form.
- In a separate bowl, beat the cream cheese until soft and creamy.
- Fold whipped cream into the cream cheese, and combine, taking care not to mix too vigorously.
- Use a spatula to spread the whipped cream and cream cheese mixture over the top of the cooled cookie base.
- Add strawberries and blueberries to the top in whatever pattern you'd like.
- I created my pattern by first creating a criss-cross of blueberries sectioning the top into quarters, then filled the berries in within each quadrants in alternating rows.
- Serve immediately or chill for up to 3 hours before serving.
This is one of the 4th of July desserts that just screams festive. Plus it’s light in the sense that it’s not some overly decadent dessert, so if it’s one of those hot days where a heavy treat doesn’t sound appealing, this one is the perfect pick. After the Fourth, it’s an equally delicious dessert, too, just switch up your toppings and enjoy!
[Recipe + art direction by Cyd Converse | Photos by Alice G. Patterson.]