Place sugar cookie between 2 pieces of parchment paper that are big enough to line a 9×13” baking dish. Using a rolling pin, roll out the dough (on top of the parchment to prevent sticking) until it fits the shape of your baking dish. The dough will spread and flatten a bit as it cooks so don’t worry about it being perfect. Keep the dough on the parchment paper and transfer to the baking dish (you can discard the other parchment). Bake for 25-30 minutes until the top is golden brown.
In a mixing bowl, combine cream cheese, powdered sugar, and vanilla, mixing until whipped and smooth.
Once the dough is cooled, spread the cream cheese mixture over the top. Add sliced strawberries and blueberries. Cut into bars and serve chilled or room temperature.
