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Enjoy a chewy sugar cookie base topped with smooth cream cheese and loads of fresh strawberries. Each mouthful pops with fruity, sweet, and tangy goodness. Don’t be shocked when everyone asks for more.
I baked this strawberry treat first for my kid’s birthday, since she didn’t want cake. The whole crew loved it. Now it’s the star at nearly every family party and summer get-together.
Delicious Ingredients
- Lemon juice: Perks up the cream cheese and lifts the strawberry notes
- Vanilla extract: Gives a warm, mellow boost to the cream cheese
- Strawberry jello mix: Makes the color pop and doubles down on berry flavor
- Cornstarch: Thickens up that strawberry glaze so it’s not runny
- Cream cheese blocks: Makes the creamy layer in the middle rich and fluffy; go full-fat if you can
- Granulated sugar: Balances the tang and brings out those sweet and tart vibes
- Fresh strawberries: Choose the brightest berries for the tastiest results
- Premade sugar cookie dough: Keeps it simple—the base bakes up soft and chewy
Simple Step-by-Step Guide
- Chill and serve:
- Pop your finished dessert in the fridge for at least a half hour to let the layers firm up. Slice with a sharp knife, wiping the blade after each cut for neater pieces.
- Add fresh strawberries:
- Lay out the sliced strawberries on top of the glaze, overlapping just a bit. Use a pastry brush to swipe the last bit of glaze over the berries for a sparkly look and longer-lasting freshness.
- Assemble:
- After things have cooled, blanket the crust with the cream cheese layer all the way to the edges. Follow up with the strawberry glaze, saving a few spoonfuls for the end.
- Whip up the cream cheese layer:
- Beat the cream cheese until smooth and soft, then add the sugar, vanilla, and lemon juice. Keep beating till it’s fluffy and there aren’t any lumps. You want it thick like spreadable frosting.
- Finish the glaze:
- Take your thick sauce off the stove, dump in the jello powder, and whisk well until it looks super red and the powder disappears. Let it cool on the counter so it turns into a jelly you can spread.
- Cook up the strawberry glaze:
- Whisk cornstarch with sugar, then stir in chilled water. Heat on the stove, stirring nonstop until it goes glossy and thick—about five minutes. It should coat a spoon and look shiny.
- Bake that crust:
- Bake at 350°F for 20-25 minutes (keep an eye out near the end). You want light golden edges—not brown. Let it cool completely once it's out of the oven.
- Shape the cookie crust:
- Cut store-bought dough into one-inch slices, lay them all out on the pan, and press them together so the bottom is covered. Use your fingers or a spatula—a rubber one works if it sticks.
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The creamy layer truly takes this dessert to the next level. My grandma always tossed in some lemon juice, which keeps things from being too sweet and lets those strawberries shine. Each time I make it, it’s like being back in her kitchen during those sunny days.
Make Ahead and Keep Fresh
You can put this together up to a day before you want to eat it. Just loosely cover with plastic and stash in the fridge. If you need to make it further in advance, bake the cookie and whip up the cream cheese layer first—then add fruit and glaze the day you want to serve. Leftovers last up to three days in the fridge, though the bottom gets a bit softer. I think it tastes even better with more time for the flavors to meld.
Tasty Twists for Any Season
Switch up the fruit depending on the season. Blueberries or raspberries are awesome in mid-summer—just use jello to match. For fall, try peaches. Got no fresh fruit in winter? Canned works too, just drain well. You can enjoy this treat any time by going with what’s ripe.
How to Serve It Up
If you want to make it look even fancier, sprinkle the edge with a little powdered sugar right before you set it out. Whipped cream or a scoop of vanilla ice cream are perfect sides. Sometimes I slice this into bite-sized pieces for a party or stack them up for an afternoon tea. For a fancier finish, plate up single squares with a sprig of mint and some chocolate sauce—super classy.
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Common Questions
- → How about homemade dough instead of what you buy?
Definitely go ahead and make your own sugar cookie dough if you want. Just press it out so it covers the whole bottom evenly.
- → Is it okay to get the glaze ready early?
For sure! Make the glaze up to a day in advance and chill in the fridge. Warm it up a little if it gets too thick before using.
- → What fruits could I try swapping in?
Switch out strawberries for blueberries, raspberries, or mix in some extras if you want something a little different.
- → How do I keep leftovers fresh?
Just put any extra slices in a sealed container in your fridge. They'll be good for three days and will stop the bottom from getting soggy.
- → Can I get it started before everyone comes over?
Totally. Get the cookie part and cream cheese layer set up ahead of time. Leave the glaze and the fresh berries till just before serving so everything stays fresh and tasty.