You know that dessert that looks way too pretty to even ATTEMPT but is secretly just a sugar cookie with marshmallow fluff and the entire fruit aisle piled on top?
THIS is that dessert! Apricot glaze brushed over everything for that glossy shine. Easier than it looks, prettier than it has any right to be.
Tips for Arranging the Fruit Beautifully
Start with larger pieces like strawberry and kiwi slices around the perimeter. Fill gaps and the center with smaller berries and fruit chunks.
Brush the warm apricot glaze evenly over everything. It adds shine and seals the fruit.
How to Make the Crust Ahead of Time
Step 1: Mix flour, cornstarch, baking powder, and salt. Cream butter and sugar until fluffy (2-3 minutes). Beat in egg, milk, and vanilla. Fold dry ingredients into wet JUST until combined. Don’t overmix!
Step 2: Wrap dough tightly in plastic wrap. Refrigerate for at least 30 minutes. This firms it up, making it easier to roll and boosting flavor.
Step 3: When ready to bake, roll chilled dough to 1/4-inch thickness on a parchment-lined pan. Bake at 350°F for 20-25 minutes until light golden. Cool COMPLETELY on the pan—warm crust means melty toppings!
You can make the dough 1-2 days ahead; just keep it chilled until baking.
Best Fruits to Use (and What to Skip)
- BERRIES are your best friends. Strawberries, blueberries, blackberries… they hold shape and don’t bleed juice. Choose FIRM fruit, never bruised or mushy.
- Pick kiwi slightly underripe. Too soft and it gets weepy, causing soggy crust. The fruit should yield when pressed but still feel solid (you want a little resistance).
- Pineapple MUST be patted dry after cutting. Fresh pineapple releases moisture that will make your cream cheese layer slide right off.
- Skip these troublemakers: watermelon (too juicy), bananas (turn brown fast), overly ripe stone fruits, and canned fruit in syrup (that liquid ruins everything).
- Halve grapes lengthwise, not crosswise. Smaller pieces sit better and are easier to eat.
Use fruit within 24 hours of cutting. Day-old fruit pizza gets weepy, and nobody wants a soggy bottom.
How to Store Fruit Pizza
- REFRIGERATE immediately in an airtight container or wrap tightly with plastic wrap…. it won’t last long!
- Best eaten within 2-3 DAYS before berries break down and the crust gets soggy
- FREEZE the bare crust alone for up to 2 months (wrap in plastic, then foil)
- Do NOT freeze the assembled pizza… the cream cheese layer gets weepy and weird
- Let it sit at room temp for 15 minutes before serving for MAX flavor
- Wipe your knife clean between slices for neat, tidy cuts
Why the Apricot Glaze Matters
The apricot glaze isn’t decorative… it SEALS the fruit so your pizza doesn’t turn into a juice-pool disaster after 30 minutes. (Weeping strawberries are a crime.) Strain it smooth, brush it warm, and you get that glassy, bakery-case shine that makes this dessert look pro.
More Recipes You’ll Enjoy
- Cheese Fruit Pizza
- Best Fruit Pizza Made With Cookie Dough
- Sugar Cookie Mini Fruit Pizza
- Nutella Brownie Fruit Pizza
- Angel Food Flag Cake
- Best Berry Yogurt Parfait Trifle
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 4100-4300
- Protein: 38-45 g
- Fat: 145-155 g
- Carbohydrates: 650-690 g
Ingredients
For the crust:
- 2 1/2 cups flour
- 1/2 cup cornstarch
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter
- 1 cup sugar
- 1 egg
- 1 1/2 tbsp milk
- 1 1/2 tsp vanilla
For the frosting:
- 8 oz marshmallow creme
- 8 oz cream cheese
- 1 1/2 tsp vanilla
- 1/2 tsp lemon zest
For the fruit topping and glaze:
- 12 strawberries, hulled and sliced
- 5 kiwi, peeled and sliced
- 1 cup fresh pineapple chunks
- 1 cup blueberries
- 1 cup blackberries
- 1 cup halved grapes
- 1 cup mandarin orange segments
- 2-3 fresh mint sprigs for garnish
- 2/3 cup apricot preserves
- 1 tsp lemon juice
Step 1: Mix the Cookie Dough
- 2 1/2 cups flour
- 1/2 cup cornstarch
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter
- 1 cup sugar
- 1 egg
- 1 1/2 tbsp milk
- 1 1/2 tsp vanilla
In a medium bowl, whisk together flour, cornstarch, baking powder, and salt to combine the dry ingredients evenly.
In a separate large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes—this incorporates air and creates a tender crust.
Beat in the egg, milk, and vanilla extract until fully incorporated.
Gently fold the dry ingredient mixture into the wet ingredients until just combined; don’t overmix.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to make it easier to roll and to develop flavor.
Step 2: Roll and Bake
- dough from Step 1
Preheat your oven to 350°F.
Line a 12-inch round pizza pan or 13×9 inch baking sheet with parchment paper.
Remove the chilled dough from the refrigerator and roll it out to about 1/4 inch thickness directly on the prepared pan, pressing it evenly to the edges.
Bake for 20-25 minutes until the crust is light golden brown and set but not too dark.
Remove from the oven and let cool completely on the pan—this prevents the marshmallow layer from melting.
Step 3: Whip the Fluff Frosting
- 8 oz marshmallow creme
- 8 oz cream cheese
- 1 1/2 tsp vanilla
- 1/2 tsp lemon zest
While the crust cools, combine the marshmallow creme, softened cream cheese, vanilla extract, and lemon zest in a large bowl.
Beat together until smooth and spreadable, about 1-2 minutes.
I find that slightly softening the cream cheese at room temperature for 10 minutes makes this layer much easier to spread evenly without tearing the delicate crust beneath.
Step 4: Spread the Sweet Base
- cooled crust from Step 2
- marshmallow-cream cheese topping from Step 3
Once the crust is completely cooled, spread the marshmallow-cream cheese mixture evenly across the entire surface, leaving about 1/2 inch from the edges.
Place the assembled pizza in the refrigerator for 15-20 minutes to set the topping and make it easier to add the fresh fruit without shifting.
Step 5: Prep the Fresh Toppings
- 12 strawberries, hulled and sliced
- 5 kiwi, peeled and sliced
- 1 cup fresh pineapple chunks
- 1 cup blueberries
- 1 cup blackberries
- 1 cup halved grapes
- 1 cup mandarin orange segments
- 2/3 cup apricot preserves
- 1 tsp lemon juice
While the topping sets, prepare all your fresh fruit: hull and slice the strawberries, peel and slice the kiwi, cut the pineapple into bite-sized chunks, and halve the grapes.
In a small saucepan, gently warm the apricot preserves with the lemon juice over low heat, stirring until smooth, then strain through a fine mesh sieve to remove any lumps.
I like to use a pastry brush to apply this glaze because it gives you the most control and creates an even, professional-looking shine.
Step 6: Decorate and Finish
- prepared fruit from Step 5
- apricot glaze from Step 5
- 2-3 fresh mint sprigs for garnish
Remove the pizza from the refrigerator and arrange all the prepared fruit in an attractive pattern across the topping—I recommend starting with larger pieces like strawberry and kiwi slices around the perimeter, then filling in with smaller berries and fruit pieces in the center.
Brush or lightly drizzle the warm apricot glaze evenly over all the fruit to seal it and add shine.
Garnish with fresh mint sprigs if desired.
Refrigerate for at least 30 minutes before serving to allow everything to set together.
Best Fruit Pizza with Marshmallow Fluff
Ingredients
Method
- In a medium bowl, whisk together flour, cornstarch, baking powder, and salt to combine the dry ingredients evenly. In a separate large bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes—this incorporates air and creates a tender crust. Beat in the egg, milk, and vanilla extract until fully incorporated. Gently fold the dry ingredient mixture into the wet ingredients until just combined; don't overmix. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to make it easier to roll and to develop flavor.
- Preheat your oven to 350°F. Line a 12-inch round pizza pan or 13x9 inch baking sheet with parchment paper. Remove the chilled dough from the refrigerator and roll it out to about 1/4 inch thickness directly on the prepared pan, pressing it evenly to the edges. Bake for 20-25 minutes until the crust is light golden brown and set but not too dark. Remove from the oven and let cool completely on the pan—this prevents the marshmallow layer from melting.
- While the crust cools, combine the marshmallow creme, softened cream cheese, vanilla extract, and lemon zest in a large bowl. Beat together until smooth and spreadable, about 1-2 minutes. I find that slightly softening the cream cheese at room temperature for 10 minutes makes this layer much easier to spread evenly without tearing the delicate crust beneath.
- Once the crust is completely cooled, spread the marshmallow-cream cheese mixture evenly across the entire surface, leaving about 1/2 inch from the edges. Place the assembled pizza in the refrigerator for 15-20 minutes to set the topping and make it easier to add the fresh fruit without shifting.
- While the topping sets, prepare all your fresh fruit: hull and slice the strawberries, peel and slice the kiwi, cut the pineapple into bite-sized chunks, and halve the grapes. In a small saucepan, gently warm the apricot preserves with the lemon juice over low heat, stirring until smooth, then strain through a fine mesh sieve to remove any lumps. I like to use a pastry brush to apply this glaze because it gives you the most control and creates an even, professional-looking shine.
- Remove the pizza from the refrigerator and arrange all the prepared fruit in an attractive pattern across the topping—I recommend starting with larger pieces like strawberry and kiwi slices around the perimeter, then filling in with smaller berries and fruit pieces in the center. Brush or lightly drizzle the warm apricot glaze evenly over all the fruit to seal it and add shine. Garnish with fresh mint sprigs if desired. Refrigerate for at least 30 minutes before serving to allow everything to set together.