Easter Egg Fruit Pizza is a festive sugar cookie fruit “pizza” with strawberry cream cheese frosting topped with fresh berries. You can make it super simple with a sugar cookie mix or make it from scratch.
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Easter is going to come and go so quickly this year. It’s sandwiched between Baby Girl’s birthday and my birthday, on top of us trying to coordinate a move.
Anyway, I’m looking forward to Easter. I’ve been picking up basket stuffers for Julia and we got her a pretty dress for church. Everything is more fun with a baby.
Because of all the hectic-ness, I wanted to make a quick and easy dessert to bring to Easter dinner and this Easter Egg Fruit Pizza fit the bill.
I took a shortcut and used a sugar cookie mix because I welcome shortcuts in my life these days and I haven’t found a sugar cookie recipe that I love. Plus, I like the mix.
FRUIT PIZZA INGREDIENTS
- Sugar Cookie Mix – I like to use the Pillsbury “Purely Simple” sugar cookie pouch. You could also make them from scratch or use a roll of pre-made dough.
- Butter – melted & cooled.
- Egg
- Cream Cheese – softened to room temperature.
- Vanilla Extract – use REAL vanilla extract. I know it’s pricey, but it’s worth it. I like to buy it at Sam’s or Costco in bulk.
- Powdered Sugar
- Strawberries – chopped roughly, you’re going to add them to the food processor.
- FRUIT – You’ll need approximately 3 cups for decorating- I used strawberries, raspberries, blueberries, and blackberries.
TIPS TO MAKE THIS EASTER FRUIT PIZZA A SUCCESS
- If you follow me on Facebook or Instagram, you saw that I had a cookie fail, even with a mix. I forgot to grease the pan and the cookie fully stuck. Don’t forget to grease the pan!
- I found that the shape held up better when I cut the egg shape after baking the cookie, but feel free to shape the dough into an egg before you bake it. Either way works!
- I didn’t take any shortcuts with the fruit. I love fresh berries and this recipe really lets you showcase your favorites.
- I kicked up the cream cheese frosting by adding in some fresh strawberries which makes it a really pretty pink color (naturally!).
HOW DO I DECORATE THE FRUIT PIZZA
I found it easiest to cut the egg shape out of the cookie after it baked, but you could shape your dough into an egg before you bake.
Chop up the fruit in all different shapes and sizes so you can easily decorate your egg. I can’t wait until Julia is old enough to help with this kind of stuff.
If it’s not Easter, you could cut it into different shapes. One reader said she used the fruit to write “MOM” for Mother’s Day – super cute!
TOOLS FOUND ON AMAZON TO HELP YOU
- Pizza pan – I have a Pampered Chef pizza stone, but any regular pizza pan will work.
- Pizza cutter – like I said, I preferred to cut the egg shape after I baked the cookie. A pizza cutter makes that easy.
- Mini Food Processor – for whipping up the cream cheese frosting.
- Pie server – a simple pie server will make serving up this “pizza” a breeze.
More treats for Easter/Spring…
Strawberry Shortcake Cake
Cream Cheese Funfetti Bars
Spring Chick Cupcakes
NEED EVEN MORE EASTER IDEAS? TRY THESE:
- Easter Bunny Chow
- Easter Fudge
- No Bake Mini Easter Egg Nests
- Peeps Pizza
- How to Dye Easter Eggs with Kool-Aid
- Easter Egg Oreo Truffles
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HOW TO MAKE EASTER EGG FRUIT PIZZA
Easter Egg Fruit Pizza
Ingredients
- 1 package sugar cookie mix (1 lb 1.5 oz)
- ½ cup unsalted butter melted & cooled
- 1 egg
- 4 oz cream cheese softened
- 1 Tablespoon powdered sugar
- ¼ teaspoon vanilla
- ½ cup strawberries chopped
- 3 cups fruit (strawberries, raspberries, blueberries, blackberries) sliced
Instructions
- Preheat the oven to 375 degrees and grease a 13″ pizza pan and set aside.
- In a medium bowl, add the cookie mix, melted butter, and egg and mix with a spoon until a soft dough forms.
- Press the dough evenly onto the pan.
- Bake for 10-15 minutes or until golden brown. Let it cool completely, about 45 minutes. Cut into an egg shape (I just used a butter knife).
- In a food processor or blender, add the softened cream cheese, ½ cup chopped strawberries, powdered sugar, and vanilla and pulse until fully combined and smooth.
- Spread the cream cheese mixture onto the cooled cookie.
- Decorate with the cut up fruit.
- Slice with a pizza cutter & serve.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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Thank you to Driscoll’s for providing the berries for this post! Visit Driscoll’s for more spring & Easter baking ideas.
My first Easter basket was a success! Thank you to Personal Creations who let me customize Julia’s first basket and it turned out adorable. She was especially fond of the snack bar and new bunny sippy cup I included 🙂
This is so gorgeous!! and I love that you did a strawberry cream cheese for the icing layer!
Thanks, Stephanie! =)
Melissa, this would be a great contribution to Food on Friday: Easter Foods over at Carole’s Chatter. Please do bring it over. Cheers
Would this be ok to make 24 hours in advance or would it be soggy?
Hi Allison,
I think it should be fine 24 hours in advance as long as you keep it in the fridge. =)
This looks delicious! I would love to use this recipe in an Easter Treats Roundup post on my blog!
Sure, one pic & a link back would be appreciated. Thank you! 🙂
such a great idea! so simple and delicious. I shared your recipe on my blog with a link back to your original post.
how long before my party can I prepare this?
The day before should be fine, just keep it in the fridge. I did the night before last time & it was fine.
Does putting it in the fridge cause the cookie to be hard?
No, it should be fine. The frosting & fruit keep it soft.
Made this the day before Easter and it was so good! Cookie crust wasn’t at all hard from being in the fridge. Thanks for the recipe!
Yay ???????? Happy Easter 🙂
I’m confused on the amount of sugar cookie mix. 11lbs?
It’s one (1) 1 lb 1.5 oz package. I rearranged it so hopefully it’s more clear.
I am curious about the amount of sugar in the frosting cream cheese layer. You only have 1 table spoon. I have seen similar recipes that call for a cup and 1/2 of sugar and one for 1/4 cup of sugar. Was the 1 tablespoon a personal preference to not wanting the dessert to be too sweet. Is the addition of the strawberries enough to make up for the lack of sugar? Just wondering if it is only going to taste like cream cheese?
Hi Amanda –
Yes, it is personal preference. I think the fruit & the sugar cookie allow for plenty of sweetness but if you have tart berries, you may want to add more sugar. It’s easy to taste & adjust 🙂
Hi! Do you follow the recipe on the mix or is this your modified version? I ask bc the melted butter calls for adding flour but you don’t-this is with the cutout version, the softened butter has no flour for the drop version. Your recipe is a mix of the 2. Thanks!
Can the cookie dough be made ahead of time?
Yep, if you make it & wrap it tightly it should be fine for up to 3 days at room temperature.
Very good
Very good.. add vanilla
I made this recipe, and compared the frosting part with other fruit pizzas, and it seems this recipe should call for more powdered sugar???
I don’t like overly sweet – it’s already on a sugar cookie 🙂
I have made a sugar cookies pizza but love this for Easter in the he shape of an Egg !
I’m glad you like the idea 🙂
Vac you make this recipe the day before
Yes, but I would assemble it as late as possible. Once you add the fruit & frosting, it softens the cookie.