Ingredients:

  • 3 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 cup Unsalted Butter, softened
  • 1 1/2 cups Granulated Sugar
  • 2 Large Eggs, room temperature
  • 2 teaspoons Vanilla Extract
  • 8 ounces Cream Cheese, softened
  • 1/2 cup Unsalted Butter, softened (for frosting)
  • 3 1/2 cups Powdered Sugar, sifted
  • 1/2 cup Fresh Strawberries, pureed
  • 1 teaspoon Fresh Lemon Juice
  • 3 medium Kiwis, peeled and sliced
  • 1 cup Mandarin Orange Segments, drained
  • 1 cup Blueberries, washed and dried
  • 1 cup Red Grapes, halved
  • 2 tablespoons Apricot Jam, warmed with 1 teaspoon water (Optional Glaze)

Instructions:

  1. Whisk together flour, baking powder, and salt. In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract. Gradually mix in the dry ingredients until just combined into a dough.
  2. Divide the dough in half, flatten into discs, wrap tightly, and chill in the refrigerator for a minimum of 1 hour.
  3. While dough chills, blend hulled strawberries until completely smooth and measure out 1/2 cup of puree.
  4. Preheat oven to 350°F (175°C). On a large piece of parchment paper, roll out one chilled dough disc to about 1/4 inch thickness. Carefully cut out a large Easter egg shape using a template and transfer the parchment and dough onto a sturdy baking sheet.
  5. Bake for 15–18 minutes, rotating halfway, until the edges are lightly golden brown. Allow the cookie base to cool completely on the baking sheet before attempting to move it.
  6. Prepare the frosting: Beat softened cream cheese and butter until smooth. Gradually add sifted powdered sugar, then mix in the strawberry puree and lemon juice until the frosting is evenly coloured and fluffy.
  7. Once the cookie is completely cool, use an offset spatula to spread the strawberry cream cheese frosting evenly over the entire surface.
  8. Artistically arrange the sliced kiwi, mandarin segments, blueberries, and halved grapes over the frosting in a decorative pattern.
  9. If using, gently brush the warmed apricot glaze mixture over the fruit topping for shine. Chill for 30 minutes before slicing and serving.