Strawberry Pizza is a beloved Midwestern dessert pizza — a buttery peanut-studded shortbread crust, a cream cheese and Cool Whip filling, and a glossy strawberry glaze topping. Terri Board’s version is a showstopper: the cream cheese mixture is split in two, with half spread under the strawberry layer and half dolloped on top, so every bite has cream above and below the fruit. The strawberry topping is cooked from scratch with cornstarch and Jell-O, giving it a brilliant glossy finish that sets like a proper glaze. This one takes a little time but is absolutely worth it for a summer gathering.
Ingredients
— Crust —
1½ c flour
2 sticks (1 c) butter, softened
¼ c brown sugar
1 c chopped peanuts
— Middle Layer —
8 oz cream cheese, softened
1 (8 oz.) container Cool Whip
2 c powdered sugar
— Strawberry Topping —
1 c white sugar
4 Tbsp cornstarch
1 c hot water
1 (3 oz.) pkg strawberry Jell-O (dry)
4 c sliced fresh strawberries
Instructions
Preheat oven to 375°F.
Make the crust: Mix together the flour, butter, brown sugar, and chopped peanuts until crumbly. Press evenly onto a large baking sheet.
Bake the crust at 375°F for 15 minutes. Let cool completely.
Make the middle layer: Beat together the cream cheese, Cool Whip, and powdered sugar until smooth. Set aside.
Make the strawberry topping: In a saucepan, combine the white sugar, cornstarch, and dry Jell-O powder. Stir in the hot water. Bring to a boil over medium heat, stirring constantly, until thickened. Let cool until thick.
Once the strawberry mixture has cooled and thickened, fold in the sliced strawberries.
Assemble: Spread half of the cream cheese mixture evenly over the cooled crust.
Pour the strawberry mixture over the cream cheese layer and spread evenly.
Allow to set up in the refrigerator for at least 1 hour.
Spread the remaining cream cheese mixture over the top.
Garnish with additional fresh strawberries if desired. Slice and serve cold.
Two-stage cream layer: Half the cream cheese mixture goes under the strawberries, half goes on top — this is what makes every bite so creamy. Don’t skip the second layer.
Let the topping cool: The strawberry glaze must cool and thicken before adding the berries and spreading, or it will run off the crust.
