Ingredients:

  • 1 cup (225g) unsalted butter, room temperature
  • 0.75 cup (150g) granulated white sugar
  • 1 large egg, room temperature
  • 1.5 tsp vanilla extract
  • 2.5 cups (312g) all purpose flour
  • 0.5 tsp baking powder
  • 0.5 tsp fine sea salt
  • 8 oz (226g) full fat cream cheese, softened
  • 0.25 cup (56g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 tsp lemon juice
  • 2 cups fresh fruit (sliced strawberries, kiwi, blueberries, and raspberries)

Instructions:

  1. Preheat your oven to 350°F (175°C) and line your pizza pan with parchment paper. Note: This prevents the bottom from over browning before the center is set.
  2. Beat 225g room temperature butter and 150g granulated sugar in your mixer for 3 full minutes until pale and airy.
  3. Add the room temperature egg and 1.5 tsp vanilla extract. Note: Using a cold egg can cause the butter to seize, resulting in a chunky dough texture.
  4. Sift in the 312g flour, 0.5 tsp baking powder, and 0.5 tsp sea salt. Mix on low until no white streaks remain.
  5. Press the dough into your prepared pan, leaving about a half inch of space at the edges. Note: The dough will spread slightly as the butter melts.
  6. Bake for 15 minutes until the edges are golden and the center no longer looks wet.
  7. Transfer the pan to a wire rack for at least 30 minutes. Crucial: If you frost a warm cookie, the cream cheese will break and run.
  8. Beat 226g cream cheese, 56g butter, 240g powdered sugar, and 1 tsp lemon juice until silky and stiff.
  9. Spread the frosting over the cooled base using an offset spatula, leaving a small border for the crust look.
  10. Arrange your 2 cups of fruit in concentric circles. Start from the outside and work your way in for a professional look.