Preheat oven to 350° Fahrenheit.
In a mixing bowl, cream together the butter and granulated sugar. You want it to be light and fluffy.
Add in the egg, vanilla extract, and almond extract. Mix until well-combined.
In a separate bowl, whisk together the gluten-free flour blend, baking powder, and salt. Slowly add this dry mixture to the wet ingredients. Mix until it's all fully incorporated and smooth.
Layer a baking sheet with parchment paper. Evenly press the cookie dough into the bottom of the baking pan getting it all the way to the edges.
Bake the cookie for 12-15 minutes until it just starts to get very light golden brown around the edges. Cool completely before adding the frosting and fruit.
While the cookie is baking, prepare your cream cheese frosting. In a mixing bowl, cream together the softened cream cheese and powdered sugar. Mix for about 1 minute, then scrape down the sides of the bowl, and mix again. Add in the lemon juice and mix for about another minute until everything is light, fluffy, and really creamy.
After the cookie has completely cooled, spread the cream cheese frosting evenly over the cookie base. Then layer with your favorite fresh fruit combinations. Cut into triangles or squares and serve!