Strawberry Pizza
A delightful dessert that combines the sweetness of strawberries with a creamy filling and a soft cookie crust, perfect for summer gatherings.
Ingredients
For the crust
- 2 tubes 16 oz store-bought sugar cookie dough
For the strawberry glaze
- 3/4 cup granulated sugar
- 2 tbsp cornstarch
- 1 cup cold water
- 1 packet 3 oz strawberry jello mix
For the cream cheese layer
- 2 blocks 8 oz softened cream cheese
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
For the topping
- 2 lbs strawberries, sliced Use fresh strawberries for the best flavor
Instructions
Preparation
- Preheat your oven to 350 degrees F.
- Cut the logs of store-bought cookie dough into one-inch rounds.
- Place the sliced cookie dough rounds onto your 8×15 baking sheet and press them down to form a crust.
- Bake for 20-25 minutes or until the edges are lightly golden.
- Set aside to cool completely.
Making Strawberry Glaze
- In a saucepan, whisk together granulated sugar and cornstarch.
- Pour in cold water and whisk over medium heat until thickened (about 5 minutes).
- Add the dry strawberry jello mix and whisk to form a smooth glaze. Set aside to cool.
Cream Cheese Mixture
- In a medium mixing bowl, combine softened cream cheese, granulated sugar, vanilla extract, and lemon juice.
- Use an electric mixer to whip out any lumps.
Assembly
- Once the cookie crust and strawberry glaze are fully cooled, spread the whipped cream cheese mixture evenly on top of the cookie base.
- Add the strawberry glaze on top, reserving 1/4 cup of the glaze for later.
- Top the layer of strawberry glaze with sliced strawberries, then brush the remaining glaze on top of the strawberries.
Chill and Serve
- Chill in the fridge until ready to enjoy, then slice into squares before serving.
Notes
Make sure the cookie crust is completely cool before adding the cream cheese layer to avoid melting. This recipe can last in the fridge for up to three days. It’s best enjoyed fresh.