Preheat your oven to 350°F (175°C). Grease or line a 12-inch round pan with parchment paper. Cream together the softened unsalted butter and granulated sugar until fluffy, about 3-4 minutes. Add the egg, sour cream, and vanilla extract, mixing well. Gradually incorporate flour and salt until a dough forms, then spread in the prepared pan. Bake for 20 minutes or until golden; let it cool completely before frosting.

In a medium bowl, beat the cream cheese until smooth, about 2-3 minutes. Gradually add powdered sugar, mixing on low speed, then increase to medium speed for another 2 minutes until fluffy. Stir in a splash of vanilla extract. Spread the cream cheese frosting over the cooled sugar cookie base.

In a small saucepan, combine clear fruit juice, granulated sugar, cornstarch, and lemon juice. Bring to a gentle simmer over medium heat, stirring continuously until dissolved. Allow it to boil for 2-3 minutes or until thickened slightly, then cool.

Arrange fresh fruits over the cream cheese frosting. Drizzle the cooled glaze over the fruit, coating it for a shiny finish.

Chill the assembled Sugar Cookie Fruit Pizza in the refrigerator for 30-60 minutes. Once chilled, slice into wedges and serve cold.