A rich buttery shortbread crust with cream cheese spread, paired with the freshest summer fruit and a tart glaze will make this one of your favorite summer desserts.
- 3/4 cup butter
- 1/2 cup powdered sugar
- 1 1/2 cups flour
- 8 ounces cream cheese softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 pound strawberries
- 1 pint raspberries
- 1 pint blueberries
- 1 pint blackberries
- 1 cup pineapple juice
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1-2 teaspoons lemon juice fresh
Preheat oven to 325 degrees. Into the bowl of a stand mixer, cut the cold butter into cubes and sprinkle the flour and powdered sugar on top. Mix on low until it begins to come together. Increase speed until it forms a ball. Pressing with fingers and rolling with a rolling pin, roll the crust into a circle on a 12 inch pizza pan. It should be fairly thin and reach almost the edge of the pan. Bake for about 20 minutes until lightly browned. Chill.
Mix softened cream cheese, sugar, and vanilla extract until mixed and creamy.
Whisk together juice, sugar, and cornstarch in a small saucepan. Cook on medium high heat until thick and bubbly, stirring constantly. Remove from heat and mix in fresh lemon juice.
Spread cream cheese mixture on the cooled crust. Artfully arrange fruit in a single layer (cut large fruit such as strawberries into smaller slices but leave small berries whole) on the cream cheese. Use a pastry brush to drizzle and spread the glaze. Enjoy!