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Strawberry Pizza With Sugar Cookie Crust

Strawberry pizza with sugar cookie crust features a chewy, golden crust topped with thick cream cheese frosting and a glossy layer of sliced strawberries. Bake the crust, cool completely, spread the frosting, then finish with a warmed apricot jam shine before chilling for clean, wedge-cut slices.
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Prep Time 25 minutes
Cook Time 15 minutes
chill 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Sugar cookie crust
  • 1 roll refrigerated sugar cookie dough
Cream cheese frosting
  • 8 oz cream cheese, softened
  • 0.25 cup unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
Strawberry topping
  • 2 cup fresh strawberries, sliced Pat strawberry slices dry before arranging to keep the frosting from getting watery.
  • 2 tbsp apricot jam, warmed, for glaze

Equipment

  • 1 sheet pan

Method
 

Bake the sugar cookie crust
  1. Press refrigerated sugar cookie dough into a greased pizza pan or sheet pan, smoothing it into an even layer.
  2. Bake at 350°F for 12-15 minutes, until the crust turns golden at the edges, then cool completely.
Make the cream cheese frosting
  1. Beat cream cheese, softened butter, powdered sugar, and vanilla extract until smooth and thick enough to spread.
Assemble the strawberry pizza
  1. Spread the cream cheese mixture evenly over the cooled crust, covering it to the edges.
  2. Arrange sliced strawberries over the top in overlapping circles to form a sunburst pattern.
  3. Brush warmed apricot jam over the strawberries to create a glossy finish.
Chill and slice
  1. Chill for 30 minutes before slicing into wedges, so the frosting sets cleanly.

Notes

Pat the strawberry slices dry before arranging so the frosting doesn’t turn watery. Store covered in the refrigerator for up to 3 days; the crust may soften slightly. Freeze not recommended for best texture. For a lighter option, use reduced-fat cream cheese while keeping the same powdered sugar amount for a stable spread.