Cream together the softened butter and granulated sugar in a mixing bowl until the mixture is light and fluffy, about 2-3 minutes, and smells sweet.
Add the egg and vanilla extract to the butter mixture, then beat until fully incorporated and smooth.
Gradually mix in the all-purpose flour, stirring until the dough comes together and is slightly sticky but manageable.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Roll out the cookie dough evenly to about 1/4 inch thickness and transfer onto the prepared baking sheet.
Bake the cookie crust for 15-20 minutes, or until the edges are golden brown. Remove from oven and let cool completely on a wire rack.
While the crust cools, beat the softened cream cheese and powdered sugar together until smooth and creamy, then stir in the lemon juice for brightness.
Spread the cream cheese frosting evenly over the cooled cookie crust using a spatula, creating a smooth, inviting surface.
Slice the fresh fruit into colorful, uniform pieces, then gently arrange them on top of the frosting, pressing lightly to set them in place.
Sprinkle lightly with powdered sugar for a delicate finishing touch, if desired, and serve immediately for the best crunch and freshness.
