Ingredients:

  • 1 cup (226g) unsalted butter, room temperature
  • 0.75 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • 2.25 cups (280g) all-purpose flour
  • 0.5 tsp baking powder
  • 0.25 tsp fine sea salt
  • 8 oz (225g) full-fat block cream cheese, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 tsp lemon zest
  • 1.5 tbsp heavy cream
  • 1 cup fresh blueberries
  • 2 cups fresh strawberries, hulled and sliced
  • 0.5 cup fresh raspberries

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large bowl or stand mixer, cream the room-temperature butter and granulated sugar until pale and fluffy, approximately 3 minutes.
  2. Beat in the egg and vanilla extract until well combined. Gradually add the flour, baking powder, and salt, mixing until a soft dough forms. Do not overmix.
  3. Line a 12-inch pizza pan with parchment paper. Press the dough evenly into the pan, leaving a half-inch border. Bake for 12 minutes until the edges are just barely golden. Allow the crust to cool completely.
  4. In a medium bowl, whip the softened cream cheese, sifted powdered sugar, lemon zest, and heavy cream until smooth and spreadable.
  5. Using an offset spatula, spread the cream cheese icing evenly over the cooled sugar cookie crust, creating a moisture barrier for the fruit.
  6. Arrange the blueberries in the top-left quadrant to represent the stars. Arrange sliced strawberries and raspberries in alternating horizontal rows to create the stripes. Chill for at least 30 minutes before slicing.