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lemon berry dessert fruit pizza with strawberries, blackberries, blueberries, and a lemon slices on top.

Memorial Day Recipes: Lemon Berry Pizza

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  • Author: Sally
  • Prep Time: 1 hour, 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours
  • Yield: serves 10-12
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


This colorful dessert pizza features a vibrant bounty of summer berries atop a soft sugar cookie crust and thick, tangy lemon cream cheese frosting. Choose your favorite berries to customize this classic summertime dessert!


Sugar Cookie Crust

Lemon Cream Cheese Frosting

  • 8 oz (224g) full-fat block-style cream cheese, softened to room temperature
  • 3 Tablespoons (43g) unsalted butter, softened to room temperature
  • 1 and 1/4 cups (150g) confectioners’ sugar
  • 1 teaspoon lemon zest
  • 1 Tablespoon (15ml) fresh lemon juice


  • assorted fresh berries, such as sliced strawberries, blackberries, blueberries, and/or raspberries
  • optional glaze: 1 Tablespoon apricot preserves mixed with 1 Tablespoon lemon juice


  1. Make the crust: Follow the instructions for the fruit pizza dough, steps 1–3. You could also use store-bought sugar cookie dough. Cool crust completely before decorating.
  2. Make the frosting: In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar, lemon zest, and lemon juice. Beat for 1 minute or until creamy and combined. Spread a thick layer over the cooled sugar cookie crust. 
  3. Garnish with fresh fruit. To make the optional glaze, whisk together a Tablespoon each of apricot preserves and lemon juice, warm for about 15 seconds in the microwave, then brush on top of the fruit.
  4. Cut into slices and serve. Leftovers keep well in the refrigerator for up to 3 days.


  1. Make Ahead Instructions: Prepare the cookie crust and frosting 1 day in advance—cover each tightly and keep the cookie at room temperature and the frosting in the refrigerator. Frost and assemble the day of serving.
  2. Special Tools (affiliate links): Electric Mixer (Handheld or Stand Mixer) | Zester | Citrus Juicer | Icing Spatula | Glass Mixing Bowl | Whisk | Pastry Brush
  3. Sugar Cookie Dough: If you’d like to add a little more flavor to the sugar cookie dough, add 1 teaspoon lemon zest.
  4. Pizza Pan: Make sure you aren’t using a pizza crisper pan with the little holes/air vents in it. The pizza pan I use is this nonstick pizza pan.
  5. Can I make this without a pizza pan? Yes, you can press this crust into a 9–10-inch circle or square on a regular baking sheet or press into a very thin crust in a 9×13-inch baking pan. Bake time is about the same, usually a minute or two less if using a 9×13-inch pan. No need to chill the cookie dough if using a 9×13-inch pan.
  6. Can I make this in a half sheet/jelly roll pan? Yes, but double the crust and frosting. Press crust into a greased 12×17-inch pan. About the same bake time. No need to chill the cookie dough if doubling and pressing into a 12×17-inch pan.