Brown Sugar (Shortbread) Fruit Pizza Pie

Most fruit pizzas start with a sugar cookie crust, but if I’m being given the choice, I’ll pick shortbread every single time. There’s something about that rich buttery flavor, the tender flaky texture, and the way it melts in your mouth that makes it impossible to resist.

My version takes things a step further with brown sugar in both the shortbread crust and the cream cheese frosting, adding a deeper, richer flavor that pairs perfectly with fresh fruit. It’s simple to make, easy to customize with whatever berries or fruit you have on hand, and always disappears quickly.

Add a drizzle of icing over the top and you’ve got a dessert that’s beautiful, delicious, and surprisingly effortless. I hope you love it!

Tips for the Best Fruit Pizza

• Chill the crust completely before adding the cream cheese frosting. A warm crust will soften the frosting and make spreading difficult.
• Pat your fruit dry after washing. Excess moisture can make the topping watery after a few hours.
• Slice strawberries just before assembling for the freshest appearance.
• For the cleanest slices, chill the assembled fruit pizza for 30 minutes before cutting.
• This recipe works beautifully with strawberries and blueberries, but raspberries, blackberries, kiwi, peaches, mandarin oranges, and grapes are all delicious options.

Storage

Store leftover fruit pizza covered in the refrigerator for up to 3 days. Because of the cream cheese frosting and fresh fruit, it’s best enjoyed within the first day or two while the crust remains crisp and the fruit is at its freshest.

Can You Freeze Fruit Pizza?

The fully assembled fruit pizza does not freeze particularly well, as the fruit releases moisture when thawed and can become soft.

However, the shortbread crust freezes beautifully. Allow it to cool completely, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature before adding the frosting and fruit.

You can also prepare the cream cheese frosting a day or two ahead of time and store it covered in the refrigerator until you’re ready to assemble.

Make Ahead Instructions

For easy entertaining, bake the shortbread crust a day in advance and prepare the frosting ahead of time. Assemble with fresh fruit a few hours before serving for the best texture and appearance.

Can I use frozen fruit?
Fresh fruit is recommended, as frozen fruit releases too much liquid as it thaws.

Can I make this ahead of time?
Yes! Prepare the crust and frosting ahead of time and assemble shortly before serving.

Can I use a different fruit?
Absolutely. Use your favorites or whatever is in season.

⇓ Step by step photo instructions: 

Preheat oven to 350 degrees; grease a 13 x 9″ cookie sheet.

Cream together the butter and brown sugar for a few minutes until it’s fluffy.

Mix in two cups of flour so a soft dough forms (adding the additional 1/4 C if needed).

Press dough into prepared cookie sheet and prick with a fork.

Bake for 18-20 minutes, until golden brown around the edges; allow to cool.

For the topping whip the cream cheese, brown sugar and cream together.

Reserve 1/4 C and spread the rest onto the cooled crust.

Top with desired fruit.

Mix the 1/4 C of reserved cream cheese mixture, cream and vanilla together.

Drizzle all over the fruit.

Slice, serve and enjoy!