Preheat your oven to 350°F. Prepare a 9-inch round cake pan by greasing and flouring it thoroughly.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until combined.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the dough tender.

Spread the cookie dough evenly in the prepared cake pan. Bake for 18-20 minutes or until the edges are golden and the center is set. Let cool completely on a wire rack.

In a bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, continuing to beat until creamy and well-blended.

Once the cookie base has cooled, spread the cream cheese mixture evenly over the top, creating a smooth layer.

Arrange the sliced strawberries, blueberries, kiwi, and mandarin oranges on top of the creamy layer. Create patterns or designs as desired.

Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the topping to set.

Slice the fruit pizza cookie cake into wedges and serve chilled. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cake is best enjoyed fresh but can be stored for later.