There’s something magical about transforming classic desserts into playful, shareable creations—and this Strawberry Shortcake Dessert Pizza is no exception. Imagine a buttery sugar cookie crust, slathered with velvety cream cheese, piled high with juicy strawberries, and crowned with clouds of stabilized whipped cream. It’s like your favorite strawberry shortcake decided to go on vacation to Italy and came back with a sun-kissed glow.
Essential Ingredients & Tools
Ingredients
- For the Crust:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- For the Strawberries:
- 1 lb Fresh Strawberries, sliced
- 3 tbsp granulated sugar
- 1 tsp lemon juice (optional)
- For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- For the Whipped Cream:
- 1 cup cold heavy cream
- 2–3 tbsp powdered sugar
- ½ tsp vanilla extract
- ½ tsp gelatin (bloomed in 1 tbsp cold water) OR 1 tsp cornstarch mixed with 1 tbsp cream
Tools You’ll Need
- Mixing bowls
- Electric mixer
- Rolling pin
- Parchment paper
- Pizza pan or baking sheet
- Fork
- Wire rack
- Piping bag (optional)
How to Make Strawberry Shortcake Dessert Pizza
- Crafting the Perfect Crust
- Strawberry Alchemy (a.k.a. Maceration)
- Baking the Golden Foundation
- The Cream Cheese Safety Net
- Whipped Cream That Stands Tall
- The Grand Assembly
Whisk together 1 ½ cups all-purpose flour, 1 ½ tsp baking powder, and ¼ tsp salt to evenly distribute the leavening agents. In another bowl, beat ½ cup unsalted butter and ½ cup granulated sugar until pale and fluffy (2–3 minutes). This aerates the mixture, creating a lighter texture. Add 1 large egg and 1 tsp vanilla extract, mixing just until combined. Gently fold in dry ingredients to avoid overworking the dough. Shape into a disk, wrap in plastic, and chill for 30 minutes to relax the gluten and prevent shrinkage.
Toss 1 lb sliced strawberries with 3 tbsp granulated sugar and 1 tsp lemon juice (optional). The sugar draws out natural juices, creating a syrupy glaze. Let sit for 30–60 minutes—longer maceration deepens flavor but softens berries. Drain before assembling, reserving the syrup.
Preheat oven to 375°F (190°C). Roll chilled dough into a 13–14-inch circle on a floured surface, rotating to maintain even thickness. Transfer to a parchment-lined pizza pan, prick with a fork to prevent air bubbles, and bake for 12–15 minutes until edges are golden. Cool completely on a wire rack—topping a warm crust causes sogginess.
Beat 8 oz cream cheese, ¼ cup powdered sugar, and ½ tsp vanilla extract until smooth. Powdered sugar dissolves easily, ensuring a silky texture. Spread over cooled crust to create a moisture barrier.
Chill bowl and beaters for 10 minutes. Whip 1 cup cold heavy cream, 2–3 tbsp powdered sugar, and ½ tsp vanilla extract to soft peaks. For stability, add ½ tsp bloomed gelatin or 1 tsp cornstarch mixed with 1 tbsp cream, then whip to stiff peaks.
Spread cream cheese layer evenly, leaving a ½-inch border. Arrange drained strawberries in a single layer, then pipe or dollop whipped cream over the top. Drizzle with reserved strawberry syrup before serving.
Pro Technique
- Keeping It Cool
- Juice Control
Always start with cold ingredients for whipped cream. If your kitchen is warm, place the bowl over an ice bath while whipping. For gelatin stabilization, bloom it first (sprinkle over cold water and let thicken) before gently heating to dissolve.
Drain strawberries thoroughly but reserve the syrup. For extra sogginess protection, brush the cooled crust with melted white chocolate before adding cream cheese—it solidifies into a waterproof seal.
Chef’s Wisdom
- Patience Pays Off
- Stabilizer Smackdown
Never rush cooling the crust. Even slight warmth will steam the toppings, turning crisp into limp. Test by touching the center—it should feel room temperature. In a pinch, freeze the baked crust for 10 minutes while prepping other components.
Gelatin yields a firmer whip (ideal for outdoor events), while cornstarch offers a lighter texture. For a vegan option, use 1 tsp agar-agar powder. Always dissolve stabilizers fully to avoid graininess.
Storage & Freshness Guide
Component Prep Ahead
- Crust: Store baked and cooled at room temperature for 1 day, or freeze for 1 month (thaw before assembling).
- Strawberries: Macerated berries keep refrigerated for 6 hours—drain excess liquid before using.
- Whipped cream: Hold in the fridge for 4–6 hours; re-whip briefly if separated.
Assembled Pizza
Consume within 2–3 hours for peak texture. Cover loosely with plastic wrap, avoiding direct contact with whipped cream. Refrigeration beyond this window softens the crust but is safe for 24 hours.
Reviving Leftovers
Refresh day-old slices by placing them on a wire rack in a 300°F (150°C) oven for 5 minutes to crisp the base. Reapply whipped cream and berries after warming.
Nutrition Profile
- Calories: ~380
- Protein: 4g
- Carbohydrates: 50g
- Fat: 19g
- Fiber: 2g
Ingredient Variations and Their Impact
- Gluten-Free Crust
- Dairy-Free Version
- Mixed Berry Medley
- Lemon Zest Brightness
- Chocolate Drizzle Finish
Swap all-purpose flour with a 1:1 gluten-free blend (with xanthan gum). Add 1 tbsp almond flour for nutty depth. Handle dough gently—it’ll be more delicate.
Use vegan butter and dairy-free cream cheese. Whip the solid layer of chilled coconut milk for topping. Add a splash of coconut extract for tropical notes.
Replace half the strawberries with raspberries or blackberries for tart contrast. Toss with 1 tbsp balsamic glaze before macerating for elevated sweetness.
Add 1 tbsp lemon zest to the dough for citrusy backbone. Infuse whipped cream with 1 tsp lavender buds (steeped in warm cream, then strained) for floral complexity.
Swap strawberry syrup with melted dark chocolate. Sprinkle toasted sliced almonds over whipped cream for crunch.
Perfect Pairings
Complementary Dishes
- Vanilla Bean Ice Cream: A scoop alongside each slice adds temperature contrast and creaminess. The vanilla’s warmth highlights the strawberries’ acidity.
- Lemon Curd Swirl: Dollop tangy curd between the cream cheese and berries for a zesty counterpoint.
Drinks
- Prosecco: The bubbles cut through the richness, while the wine’s subtle fruitiness mirrors the berries.
- Earl Grey Tea: Serve iced with a hint of honey—the bergamot’s citrusy notes bridge the dessert’s flavors.
Something Sweet
- Mint-Infused Fruit Salad: Toss melon and grapes with fresh mint for a palate-cleansing side.
- Espresso Shots: A small cup of strong coffee balances the sweetness with bitter depth.
Strawberry Shortcake Dessert Pizza with Whipped Cream: A Slice of Summer Bliss
Make this irresistible Strawberry Shortcake Dessert Pizza with Whipped Cream—a buttery crust, creamy layers, and fresh berries. Perfect for summer gatherings!
Ingredients
For the Crust:
-
1 ½ cups all-purpose flour
-
1 ½ tsp baking powder
-
¼ tsp salt
-
½ cup unsalted butter (softened)
-
½ cup granulated sugar
-
1 large egg
-
1 tsp vanilla extract
For the Strawberries:
-
1 lb fresh strawberries (sliced)
-
3 tbsp granulated sugar
-
1 tsp lemon juice (optional)
For the Cream Cheese Layer:
-
8 oz cream cheese (softened)
-
¼ cup powdered sugar
-
½ tsp vanilla extract
For the Whipped Cream:
-
1 cup cold heavy cream
-
2–3 tbsp powdered sugar
-
½ tsp vanilla extract
-
½ tsp gelatin (bloomed in 1 tbsp cold water OR 1 tsp cornstarch mixed with 1 tbsp cream)
Instructions
-
Whisk 1 ½ cups all-purpose flour, 1 ½ tsp baking powder, and ¼ tsp salt. Beat ½ cup unsalted butter and ½ cup granulated sugar until fluffy. Add 1 large egg and 1 tsp vanilla extract, then fold in dry ingredients. Chill dough for 30 minutes.01
-
Toss 1 lb sliced strawberries with 3 tbsp granulated sugar and 1 tsp lemon juice (optional). Let macerate for 30–60 minutes, then drain, reserving syrup.02
-
Roll dough into a 13–14-inch circle, prick with a fork, and bake at 375°F for 12–15 minutes. Cool completely.03
-
Beat 8 oz cream cheese, ¼ cup powdered sugar, and ½ tsp vanilla extract until smooth. Spread over cooled crust.04
-
Whip 1 cup cold heavy cream, 2–3 tbsp powdered sugar, and ½ tsp vanilla extract to soft peaks. Add ½ tsp gelatin or 1 tsp cornstarch mixed with 1 tbsp cream, then whip to stiff peaks.05
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Arrange strawberries over cream cheese layer, top with whipped cream, and drizzle with reserved syrup.06
