0 from 18 votes
Sugar Cookie Flag Fruit Pizza
This flag sugar cookie fruit pizza is a festive, delicious, and beautiful patriotic 4th of July dessert featuring a homemade soft sugar cookie crust with a sweet vanilla cream cheese frosting topped with fresh raspberries, blueberries, and homemade whipped cream.
Prep Time
25 mins
Cook Time
25 mins
Servings: 16
Calories: 468 kcal
Course:
Dessert
Cuisine:
American
Ingredients
SUGAR COOKIE CRUST:
- 3/4 cup butter (1 1/2 sticks, softened)
- 1 1/2 cups sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 3/4 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
CREAM CHEESE FROSTING:
- 12 ounces cream cheese (softened)
- 2 cups powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
WHIPPED CREAM:
- 1 1/2 cups heavy cream
- 1/3 cup powdered sugar
FRESH FRUIT:
- 6 to 9 ounces blueberries
- 12 ounces raspberries
Instructions
- Preheat oven to 350 degrees. In a mixing bowl, cream together butter and sugar until light and fluffy for 3-4 minutes. Add 1 egg and egg yolk and vanilla.
- Fold in flour, baking powder, and salt, and make sure to not overmix as this creates too much gluten in the cookie dough.
- Line a round 12-inch or 14-inch pizza pan with parchment paper or spray with non-stick cooking spray. Using your fingers, press the sugar cookie dough into the pan, pressing up the sides of the pan. Bake 15-18 minutes until soft and chewy. Don't overbake. Let cool.
Cup of Yum
CREAM CHEESE FILLING:
- In a mixing bowl, mix the softened cream cheese until light and fluffy, about 2 minutes. This whips air into the cream cheese and also makes sure that it is extra creamy. Add powdered sugar, heavy cream, and vanilla. The heavy cream needs to be cold in order for it to whip up. Mix for about 3 minutes, or until it is thickened and light and fluffy.
Cup of Yum
WHIPPED CREAM:
- Place the heavy cream and powdered sugar in a cold bowl and whip for 3-4 minutes or until stiff peaks form.
ASSEMBLING:
- Spread the cream cheese frosting over the cooled sugar cookie crust. Put the blueberries all around the perimeter of the cookie. Place the blueberries in the upper left corner to make the stars. To make the stripes, place raspberries in rows. Pipe whipped cream in between the raspberries.
- Cover and chill until ready to serve. Slice into wedges.
Notes
- Storage: Cover and store in the refrigerator until ready to eat. Chill any leftovers in the refrigerator.
Nutrition Information
Calories
468kcal
(23%)
Carbohydrates
53g
(18%)
Protein
5g
(10%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.3g
Cholesterol
101mg
(34%)
Sodium
222mg
(9%)
Potassium
133mg
(4%)
Fiber
2g
(8%)
Sugar
40g
(80%)
Vitamin A
1034IU
(21%)
Vitamin C
7mg
(8%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 468
% Daily Value*
| Calories | 468kcal | 23% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 101mg | 34% |
| Sodium | 222mg | 9% |
| Potassium | 133mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 40g | 80% |
| Vitamin A | 1034IU | 21% |
| Vitamin C | 7mg | 8% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.