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This fruity pizza blends sweet and tangy flavors into one unforgettable treat with its soft cookie base, smooth cream cheese middle, and juicy strawberry topping. Each mouthful delivers a perfect mix of textures and tastes that'll make everyone ask for another piece.
I whipped up this strawberry pizza when my kid wanted something different than cake for her party. It was such a smash hit that we now make it for all our family celebrations and backyard get-togethers.
Ingredients
- Sugar cookie dough from the store: A quick shortcut that turns into a soft, sweet base
- Strawberries: Pick fully red ones without white tops for maximum sweetness
- White sugar: Cuts through the cream cheese tang and makes the strawberries pop
- Cream cheese blocks: Creates a velvety middle layer like cheesecake - don't go for low-fat
- Cornstarch: Thickens the strawberry topping while keeping it clear
- Strawberry jello powder: Boosts the red color and adds extra berry flavor
- Vanilla extract: Gives the cream cheese filling a nice background note
- Lemon juice: Wakes up both the cream cheese and makes strawberries taste fresher
Step-by-Step Instructions
- Get the cookie base ready:
- Cut the store-bought dough into thin circles about an inch wide. Lay them across your baking tray to cover the whole thing. Push them down with your hands or a tool to make one flat layer that goes to every edge. A plastic spatula works great if the dough gets sticky on your fingers.
- Cook the base:
- Put it in your 350°F oven for about 20-25 minutes, but keep an eye on it. You want just a hint of gold around the edges, not brown, since it'll get harder as it cools. After baking, let it sit out on a cooling rack until it's totally cold before you put anything on top.
- Mix up the strawberry topping:
- Grab a pot and mix your sugar with cornstarch until they're well combined. Add cold water and stir until all lumps are gone. Cook this over medium heat, stirring all the time until it gets thick and shiny, which takes about 5 minutes. You'll know it's done when it sticks to your spoon and stays parted when you run your finger through it.
- Complete the topping:
- Take the pot off the stove and add the dry jello mix right away. Stir hard until all the powder melts and turns everything bright red. Let this sit on your counter to cool down, and it'll keep getting thicker until it's like jelly.
- Whip up the cream cheese filling:
- While you're waiting, beat your softened cream cheese in a bowl until it's smooth. Then throw in the sugar, vanilla, and lemon juice, and keep beating until it's light, fluffy and totally smooth. It should be thick enough to hold its shape when you spread it.
- Put everything together:
- When all parts are cool, spread the cream cheese mix evenly on the cookie base, going all the way to the edges. Then gently layer the strawberry jelly on top of that, but save a little bit for later.
- Top with fresh berries:
- Arrange your sliced strawberries all over the jelly layer, letting them overlap a bit to cover everything. Use a brush to dab the leftover jelly onto the fresh berries, which makes them look shiny and keeps them fresh longer.
- Cool and slice:
- Put the whole thing in your fridge for at least half an hour before cutting it. Use a sharp knife to cut squares or rectangles, and wipe it clean between cuts to keep everything neat.
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That cream cheese layer really makes this dessert special. My grandma showed me how adding a bit of lemon juice cuts the sweetness just right and makes the strawberry flavor stand out even more. Whenever I bake this treat, I can't help thinking about lazy summer days at her house.
Make Ahead and Storage
You can put this strawberry pizza together up to a day before you need it. Just wrap it loosely with plastic and keep it in the fridge. If you want to plan further ahead, make the base and cream cheese part earlier, then add the jelly and fresh berries right before serving. Any leftovers will stay good in your fridge for up to 3 days, though the base gets softer over time. I actually think it tastes even better on day three when all the flavors have mixed together more.
Seasonal Variations
Strawberries work great, but don't stop there. Try fresh blueberries or raspberries in summer with matching jello flavors. When fall comes around, sliced peaches taste amazing too. During winter when fresh berries cost a fortune, you can use canned fruit that's been drained well or a mix of different berries. That's what makes this dessert so great - you can switch things up based on what fruit looks best at the store.
Serving Suggestions
Want to make it look fancy? Sprinkle some powdered sugar around the edges right before bringing it out. This treat tastes amazing with a spoonful of fresh whipped cream or a small scoop of vanilla ice cream. I often cut it into tiny squares for parties or set it on a fancy stand for afternoon snacks. For dinner parties, serve individual pieces on cold plates with a mint leaf and some chocolate sauce drizzled over for a fancy touch.
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FAQs About the Recipe
- → Can I use homemade cookie dough for the crust?
Definitely. Homemade sugar cookie dough works great instead of the packaged kind. Just make sure it spreads well to form your base.
- → Can I make the glaze in advance?
Sure thing. You can fix up the glaze a day before and keep it in the fridge. Warm it up a bit if it gets too thick.
- → What other fruits can I use?
You can swap out strawberries for things like raspberries, blueberries, or even mix them up for a different taste adventure.
- → How should I store leftovers?
Pop any extras in a sealed container in the fridge for up to 3 days. This stops the bottom from getting all soggy.
- → Can I prepare this dessert in advance?
You can get the base and cream cheese part ready ahead of time. Just add the strawberry glaze and fresh fruit right before you serve it for the best results.