Ingredients:

  • 1 lb (450g) refrigerated sugar cookie dough
  • 2 tbsp (16g) melted butter
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 tsp (5ml) pure vanilla extract
  • 1 tbsp (15ml) heavy cream
  • 1 cup (150g) fresh strawberries, sliced
  • 1 cup (150g) fresh blueberries
  • 1 cup (150g) fresh kiwi, peeled and sliced
  • 1 cup (150g) fresh mango or pineapple chunks
  • 2 tbsp (30ml) apricot preserves

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a baking sheet with melted butter and line with parchment paper.
  2. Press the sugar cookie dough evenly across the pan to form a circle about 1/2 inch thick, leaving a slightly thicker rim around the edge.
  3. Bake for 12–15 minutes until edges are pale mahogany-colored gold.
  4. Allow the crust to cool completely on the pan; optionally refrigerate for 15 minutes to stabilize.
  5. Using a hand mixer, beat softened cream cheese and butter together on medium-high until smooth and pale.
  6. Gradually add powdered sugar, beating on low initially and then increasing to high.
  7. Stir in vanilla extract and heavy cream until the frosting is glossy.
  8. Spread the frosting evenly across the cooled cookie base, leaving a 1/2 inch border of crust visible.
  9. Arrange kiwi, mango, blueberries, and strawberries in concentric circles starting from the center.
  10. Warm apricot preserves in the microwave for 10 seconds and gently brush over the fruit as a glaze.