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Fourth of July Fruit Pizza

Are you ready for the Fourth of July? This sugar cookie fruit “pizza” is in the shape of an American Flag, perfect for celebrating any patriotic holiday! It is made with store bought cookie dough for a simple recipe that will impress everyone at your celebration
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 11 minutes
Total Time 36 minutes
Servings 16 pieces
Calories 84kcal


  • Rolling Pin
  • Parchment Paper
  • 9x13 Baking Sheet
  • Mixing Bowl
  • Electric Hand Mixer/Stand Mixer
  • Knife
  • Rubber Spatula


  • 1 16.5 oz tube sugar cookie dough room temperature
  • 1 8 oz block cream cheese softened
  • 4 tbsp unsalted butter softened
  • 2 tbsp honey
  • 1 tsp vanilla
  • 1 ½ cups powdered sugar
  • 15 strawberries sliced
  • ½ cup blueberries
  • Can of whipped cream


  • Preheat the oven to 350 degrees Fahrenheit.
  • Roll the dough out into a 13x9 inch rectangle on a piece of parchment paper. You can use flour to make sure that the dough doesn’t stick to the rolling pin. Once rolled out, transfer the parchment paper and rolled out cookie dough to a baking sheet.
  • Bake for 11 minutes or until the edges are starting to brown and the middle is cooked.
  • While the cookie is cooking, make the frosting. In a medium-sized bowl, use an electric hand mixer to combine the butter and the cream cheese until fluffy.
  • Add the vanilla and honey and mix again.
  • Add about ½ of the powdered sugar and use the hand mixer to combine it. Then, add the other half and mix until fully combined. Set aside.
  • Remove the cookie from the oven and allow it to cool. Once cooled, use a knife to cut off any edges that expanded during baking so that you have a perfect rectangle again.
  • Use a rubber spatula to spread the icing over the cookie.
  • Then, use your blueberries to outline a blue square in the upper lefthand corner of the cookie. Fill it in with blueberries!
  • Use the strawberry slices to make red stripes on the cookie. In between the red stripes, add dots of whipped cream to make the white stripes.
  • Cut into pieces and serve. Enjoy!


Recipe copyright The Foreign Fork. For educational or personal use only. 
  • Fruit: Strawberries, blueberries
  • Sugar Cookie Dough: I used store bought for this recipe, but you can also make your own batch if preferred. 
  • Cream Cheese: Full fat, plain cream cheese
  • Butter: Unsalted, softened
  • Whipped Cream: You can make your own or use a spray can. I recommend the can for the best visual appearance.
  • Additional Items: Powdered sugar, vanilla, honey
  • If you don’t like whipped cream or want a larger fruit variety you can replace the whipped cream dollops with cut up bananas 
  • If you don’t like strawberries, you can substitute raspberries in for the strawberries
  • Do not put the whipped cream on the cookie until you are ready to serve. It melts after 20-30 minutes, so you will want to put it on at the last minute. 
  • You can add flour to the cookie dough to keep it from sticking to the rolling pin when rolling it into the 9x13 shape. 
  • Alternatively, you can put the dough in between two pieces of parchment paper in order to roll it out into the right shape. You may want to also sprinkle some flour on the parchment paper beforehand to keep the dough from sticking.


Serving: 1serving | Calories: 84kcal | Carbohydrates: 15g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 1mg | Potassium: 24mg | Fiber: 1g | Sugar: 14g | Vitamin A: 92IU | Vitamin C: 7mg | Calcium: 3mg | Iron: 1mg