Go Back
–+ servings
Fourth of July fruit pizza on a round wooden cutting board.
Print Recipe
5 from 6 votes

Fourth of July Fruit Pizza

With a shortbread cookie crust and a delicious cream cheese frosting, this Fourth of July Fruit Pizza is full of its own fireworks of flavor. The crust is dense but crumbly with a smooth layer of frosting covering it and topped with strawberries and blueberries.
Prep Time15 minutes
Cook Time14 minutes
Chill Time45 minutes
Total Time1 hour 14 minutes
Course: Dessert
Cuisine: American
Servings: 12 Servings
Calories: 479kcal
Author: Aimee Mars

Equipment

  • Electric Mixer or Handheld Mixer
  • Mixing Bowls
  • Rubber Spatula
  • Parchment Paper
  • Chefs Knife
  • Mesh Sieve

Ingredients

Sugar Cookie Crust

  • 1 cup Unsalted Butter softened
  • 2/3 cup Granulated Sugar
  • 2 large Egg Yolks room temperature
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt
  • 2⅓ cups All-Purpose Flour spooned and leveled

Cream Cheese Frosting

  • 12 ounces Cream Cheese softened
  • 1/4 cup Butter softened
  • 1 teaspoon Vanilla Extract
  • 1¼ cup Powdered Sugar

Fruit Topping

  • 20 - 25 Strawberries sliced
  • 1 cup Blueberries
  • 1/4 cup Strawberry Preserves pressed through a sieve to remove lumps
  • 1 tablespoon Water

Instructions

  • Make the crust: Using a mixer cream the butter and sugar for 2 minutes until fluffy. Add the egg yolks, vanilla, and salt and mix until combined. Add the flour and continue to mix until a soft dough is formed for, about 4 minutes. Chill the dough for 30 minutes.
  • Bake the crust: Preheat the oven to 350ºF and line a round pizza pan on a baking sheet with parchment paper or grease it. Roll the dough out in a disc shape leaving room around the edge. Bake for 12 to 14 minutes or until the edges begin to turn a golden brown.
  • Prepare the cream cheese frosting: Using an electric mixer beat the cream cheese, butter, vanilla, and powdered sugar until smooth. Spread the frosting on top of the cookie crust and place it in the fridge for 15 minutes to firm up.
  • Layer on the fruit. Press the preserves through a fine sieve into a large mixing bowl to remove any lumps. Add the water and whisk together. Then add the fruit and toss to coat. Place the strawberries and blueberries in whatever design you like.

Notes

  • Save time separating the egg yolk from the egg white with this egg separator that makes dividing them a cinch.
  • Both the butter and cream cheese needs to be at room temperature before incorporating them into this recipe. Either leave them out 45 minutes prior to preparing this recipe or use your microwave settings to soften them if it has this feature.
  • For a softer crust bake the cookie layer for only 12 minutes, but for a crispier layer let it bake for 14 minutes.
  • Let the crust cool completely before spreading the cream cheese frosting on top.
  • Use fresh fruit as opposed to frozen. When the frozen fruit thaws it's not as bright and pretty as fresh fruit, plus it tends to bleed onto the frosting layer.
  • This is a great recipe for other holidays such as Memorial Day and Labor Day.

 

Storing Information:

I don't think we've ever had any leftovers of this fruit pizza, however, if you end up with a few slices you can store it in an air-tight container in the fridge and it will last up to 3 days before the fruit begins to soften. Unfortunately, this dessert can't be frozen.
You can make it up to 2 days ahead of when you plan on serving it and keep it stored in your fridge. Leave the fruit topping off until you plan to serve it because the fruit juices will bleed onto the cream cheese frosting and you won't have that clean appearance anymore.

Nutrition

Serving: 1Slice | Calories: 479kcal | Carbohydrates: 49g | Protein: 5g | Fat: 30g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 178mg | Potassium: 154mg | Fiber: 2g | Sugar: 28g | Vitamin A: 1025IU | Vitamin C: 28mg | Calcium: 49mg | Iron: 2mg