I can never resist this strawberry pizza, with its chewy sugar cookie crust, creamy sweet layer, glossy strawberry glaze, and a mountain of fresh berries. One slice is pretty, playful, and almost too good to share.

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I’m obsessed with Strawberry Pizza because it hits every dessert craving I have at once. That chewy sugar cookie crust, the tangy cream cheese layer, the glossy strawberry topping, all of it just works.

I love how the fresh strawberries pile on like they’re the whole point, because honestly, they are. But the real magic is that sweet-tart bite against the soft, creamy middle and buttery crust.

No fussy bakery vibes. Just a big, bright, sliceable dessert that disappears fast.

And yes, I absolutely go back for the corner piece. The one with extra glaze.

Every single time.

Ingredients

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Butter makes the crust rich, soft, and a little cookie-like.
Granulated sugar gives the base that sweet bakery-style bite.
The egg helps hold everything together without making it tough.
Vanilla adds cozy flavor, like a sugar cookie got dressed up.
Flour gives the crust structure so slices don’t totally flop.
Baking powder keeps the crust tender instead of dense.
Salt balances the sweetness and makes everything taste brighter.
Cream cheese brings tangy richness that cuts through the fruit.
Powdered sugar sweetens the topping without gritty crunch.
Whipped topping makes the cream layer fluffy, light, and easy.
Fresh strawberries bring juicy sweetness and that pretty red pop.
Chopped strawberries make the glaze taste real, not fake.
Plus, lemon juice keeps the glaze fresh and not overly sweet.

Ingredient Quantities

1 1/2 cups unsalted butter, softened

1 cup granulated sugar

1 egg

1 teaspoon vanilla extract

2 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

8 ounces cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

8 ounces whipped topping, thawed or 1 cup heavy cream whipped

2 pints fresh strawberries, hulled and sliced

1 cup strawberries, finely chopped, for glaze

1/4 cup granulated sugar for glaze

1 tablespoon cornstarch

1/4 cup water

1 teaspoon lemon juice

Optional: additional granulated sugar for sprinkling

How to Make this

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1. Preheat oven to 350 F and grease or line a 12 inch pizza pan or round baking sheet.

2. In a bowl cream 1 1/2 cups softened unsalted butter with 1 cup granulated sugar until light; add 1 egg and 1 teaspoon vanilla extract and mix until combined.

3. Whisk together 2 1/2 cups all purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt; stir into butter mixture until a soft dough forms.

4. Press dough evenly into the prepared pan to form a cookie crust about 1/4 to 1/2 inch thick; sprinkle optional granulated sugar over top if desired.

5. Bake 12 to 18 minutes or until edges are lightly golden; cool completely in pan.

6. Meanwhile beat 8 ounces softened cream cheese with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until smooth; fold in 8 ounces whipped topping or 1 cup whipped heavy cream until fluffy.

7. Spread the cream cheese layer evenly over the cooled cookie crust.

8. For the glaze combine 1 cup finely chopped strawberries, 1/4 cup granulated sugar, 1 tablespoon cornstarch, 1/4 cup water, and 1 teaspoon lemon juice in a small saucepan; bring to a simmer and cook until thickened and translucent, about 2 to 4 minutes, then cool slightly.

9. Arrange 2 pints hulled and sliced strawberries on top of the cream cheese layer, then spoon or brush the strawberry glaze over the berries to coat.

10. Chill at least 1 hour before slicing and serving to set.

Equipment Needed

1. Oven and 12 inch pizza pan or round baking sheet lined with parchment or greased
2. Large mixing bowl
3. Electric mixer or hand mixer
4. Measuring cups and spoons
5. Whisk
6. Rubber spatula or wooden spoon
7. Small saucepan
8. Knife and cutting board for hulling and slicing strawberries
9. Pastry brush or spoon for glazing and a cooling rack for the pan

FAQ

Q: Can I make the crust ahead of time? A: Yes. Bake the crust, cool completely, then wrap tightly and store at room temperature up to 24 hours or refrigerate up to 3 days. Bring to room temperature before assembling.

Q: How do I prevent a soggy crust from the strawberries? A: Pat sliced strawberries dry, arrange them on a paper towel to remove excess juice, and brush the crust lightly with melted white chocolate or a thin layer of warmed preserves before adding filling to create a moisture barrier.

Q: Can I use frozen strawberries for the topping or glaze? A: Fresh is best for texture. If using frozen, thaw completely, drain and pat dry, then macerate briefly with a little sugar and cornstarch to reduce extra liquid before using in the glaze or on top.

Q: My glaze is too thin or too thick. How do I fix it? A: If too thin, return to low heat and whisk in a small slurry of cornstarch and water, cook until thickened. If too thick, stir in a little warm water or lemon juice, one teaspoon at a time, until desired consistency.

Q: How long will the assembled strawberry pizza keep? A: Store covered in the refrigerator and enjoy within 24 to 36 hours for best texture. The crust will soften over time as juices migrate.

Q: Can I make the cream cheese layer ahead and freeze it? A: You can make and refrigerate the cream cheese layer up to 24 hours. Freezing is not recommended because texture may become grainy after thawing. If frozen, thaw slowly in the refrigerator and whip briefly before using.

Strawberry Pizza Recipe Substitutions and Variations

Unsalted butter: vegan stick margarine (measure 1:1), solid coconut oil (use slightly less by volume), vegetable shortening (for a flakier crust)
All purpose flour: 1-to-1 gluten free flour blend (for gluten free), pastry flour (for a more tender crust), whole wheat pastry flour (for a nuttier flavor)
Cream cheese: Neufchatel (lower fat, 1:1 swap), mascarpone (richer, slightly sweeter), silken tofu blended with a little lemon juice and powdered sugar (vegan option)
Cornstarch (for glaze): arrowroot powder (use equal amount), tapioca starch (use equal amount), instant clearjel (use according to package for cold-thickening glazes)

Pro Tips

1. Soften the butter and cream cheese to room temperature but not melty. They should yield under gentle pressure so the dough mixes evenly and the filling whips smooth without lumps.

2. Press the cookie crust firmly and evenly with the bottom of a measuring cup or a flat glass. A denser, uniform crust bakes more evenly and holds up better under the creamy filling and juicy berries.

3. Let the baked crust cool completely before adding the cream cheese layer. If the crust is even slightly warm the filling can loosen or weep, which makes the final texture soggy.

4. Brush the glaze on while it is still warm but not boiling, and apply in thin layers. A light first coat seals the berries, then a second thin coat gives shine without making the topping runny. Chill at least an hour to fully set before slicing.

Strawberry Pizza Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

643

kcal

Equipment: 1. Oven and 12 inch pizza pan or round baking sheet lined with parchment or greased
2. Large mixing bowl
3. Electric mixer or hand mixer
4. Measuring cups and spoons
5. Whisk
6. Rubber spatula or wooden spoon
7. Small saucepan
8. Knife and cutting board for hulling and slicing strawberries
9. Pastry brush or spoon for glazing and a cooling rack for the pan

Ingredients

1 1/2 cups unsalted butter, softened
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
8 ounces whipped topping, thawed or 1 cup heavy cream whipped
2 pints fresh strawberries, hulled and sliced
1 cup strawberries, finely chopped, for glaze
1/4 cup granulated sugar for glaze
1 tablespoon cornstarch
1/4 cup water
1 teaspoon lemon juice
Optional: additional granulated sugar for sprinkling

Directions

Preheat oven to 350 F and grease or line a 12 inch pizza pan or round baking sheet.
In a bowl cream 1 1/2 cups softened unsalted butter with 1 cup granulated sugar until light; add 1 egg and 1 teaspoon vanilla extract and mix until combined.
Whisk together 2 1/2 cups all purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt; stir into butter mixture until a soft dough forms.
Press dough evenly into the prepared pan to form a cookie crust about 1/4 to 1/2 inch thick; sprinkle optional granulated sugar over top if desired.
Bake 12 to 18 minutes or until edges are lightly golden; cool completely in pan.
Meanwhile beat 8 ounces softened cream cheese with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until smooth; fold in 8 ounces whipped topping or 1 cup whipped heavy cream until fluffy.
Spread the cream cheese layer evenly over the cooled cookie crust.
For the glaze combine 1 cup finely chopped strawberries, 1/4 cup granulated sugar, 1 tablespoon cornstarch, 1/4 cup water, and 1 teaspoon lemon juice in a small saucepan; bring to a simmer and cook until thickened and translucent, about 2 to 4 minutes, then cool slightly.
Arrange 2 pints hulled and sliced strawberries on top of the cream cheese layer, then spoon or brush the strawberry glaze over the berries to coat.
Chill at least 1 hour before slicing and serving to set.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.