Looking for a show-stopping dessert that’s as beautiful as it is delicious? This Star-Shaped Cream Tart Cake is the perfect festive treat for summer celebrations like the Fourth of July, Memorial Day, or any occasion calling for a touch of sparkle. With crisp, buttery cookie layers, creamy frosting, and vibrant toppings, it’s a trendy, Instagram-worthy dessert that’s surprisingly simple to make. Inspired by the viral number cakes, I first whipped this up for a barbecue last summer, and it stole the show! Let’s dive into this fun, customizable recipe that’ll have everyone starry-eyed.

Why You’ll Love This Star-Shaped Cream Tart Cake

Gorgeous Presentation: The star shape and colorful toppings make it a total crowd-wowzer.
Easy to Make: Looks fancy but comes together with basic baking skills and minimal tools.
Customizable: Switch up frostings, shapes, or decorations to match any theme or holiday.
Make-Ahead Friendly: Prep the cookie layers and frosting in advance for stress-free assembly.
Deliciously Balanced: Crisp cookie, creamy filling, and fresh fruit create a perfect bite.
Fun for All Ages: Kids love the decorations, and adults adore the sophisticated flavors.
Perfect for Parties: Ideal for birthdays, holidays, or any celebration needing a centerpiece.

Ingredients for This Star-Shaped Cream Tart Cake

Here’s what you’ll need to create this dazzling dessert:

For the Cookie Layers:
All-purpose flour: For a sturdy, crisp base.
Unsalted butter: Softened, for rich flavor and tender texture.
Granulated sugar: Adds sweetness to the cookie dough.
Egg: Binds the dough and adds structure.
Vanilla extract: For warm, classic flavor.
Baking powder: A touch to keep the cookies light.
Salt: To balance the sweetness.
Optional: Almond extract or lemon zest for a flavor twist.
For the Frosting:
Cream cheese: Full-fat for a rich, tangy base.
Heavy whipping cream: Whipped for a light, fluffy texture.
Powdered sugar: Sweetens and smooths the frosting.
Vanilla extract: Enhances the creamy flavor.
Optional: Mascarpone or lemon juice for a different vibe.
For Decoration:
Fresh berries: Strawberries, blueberries, raspberries for patriotic colors.
Edible flowers: Pesticide-free for a delicate touch.
Macarons or candies: For pops of color and crunch.
Optional: Sprinkles, meringue kisses, or small star-shaped cookies.

Prep Tip: Chill your dough well to make cutting the star shape easier. Use a star-shaped cookie cutter or print a stencil from online (search “star stencil”) for precision. For a gluten-free version, swap flour with a 1:1 gluten-free blend. For a vegan twist, use plant-based butter, egg replacer, and dairy-free cream cheese.

How to Make Star-Shaped Cream Tart Cake – Step-by-Step

This Star-Shaped Cream Tart Cake is a breeze to assemble with a little planning. Here’s how to create your masterpiece:

Make the Cookie Dough: In a medium bowl, whisk 2 cups all-purpose flour, ½ tsp baking powder, and ¼ tsp salt. In a large bowl, cream ¾ cup softened unsalted butter and ¾ cup granulated sugar with a mixer for 3 minutes until light and fluffy. Add 1 large egg and 1 tsp vanilla extract (plus ½ tsp almond extract or 1 tsp lemon zest, if using), mixing until combined. Gradually add dry ingredients, mixing until a dough forms. Divide into two equal balls, flatten into discs, wrap in plastic, and chill for 1 hour.
Cut and Bake the Stars: Preheat oven to 350°F (175°C). Roll one dough disc between two sheets of parchment paper to ¼-inch thick. Place a star-shaped stencil (about 8–10 inches wide) or large star cookie cutter on the dough and cut out the shape with a sharp knife. Repeat for a second star from the same dough, re-rolling scraps if needed. Transfer parchment with cutouts to a baking sheet. Repeat with the second dough disc to make two more stars (you’ll use two for the cake, save extras for another tart or snacks). Bake for 10–12 minutes until edges are lightly golden. Cool completely on the baking sheet to avoid breaking.
Prepare the Frosting: In a stand mixer with the whisk attachment, beat 8 oz softened cream cheese and ½ cup powdered sugar until smooth. Add 1 tsp vanilla extract and slowly pour in 1 cup heavy whipping cream, whipping on medium-high until stiff peaks form (about 3–4 minutes). Transfer to a piping bag fitted with a large round or star tip. If you don’t have a piping bag, use a zip-top bag with a corner snipped off.
Assemble the Tart: Place one cooled star cookie on a serving platter. Pipe dollops of frosting evenly over the surface, covering it completely. Gently place the second star cookie on top, pressing lightly to secure. Pipe more frosting dollops on the top layer in a decorative pattern.
Decorate: Arrange fresh berries (like halved strawberries, blueberries, and raspberries) for a red, white, and blue theme. Add edible flowers, macarons, or candies for extra flair. Sprinkle with star-shaped sprinkles or small meringue kisses if desired. Work quickly, as the frosting softens at room temperature.
Chill and Serve: Refrigerate the tart for 30 minutes to set the frosting. Slice carefully with a serrated knife into wedges or break into pieces for a rustic serve. Enjoy within 24 hours for the freshest taste.

Texture Cue: The cookie layers should be crisp yet tender, the frosting creamy and light, and the toppings fresh and vibrant. If the cookies soften too much, assemble closer to serving time.

Helpful Tips for Star-Shaped Cream Tart Cake

Make Ahead: Bake cookie layers up to 3 days ahead and store at room temp in an airtight container. Make frosting a day ahead and refrigerate; re-whip briefly before piping. Assemble the tart no more than 6–8 hours before serving to avoid soggy cookies.
Storage Smarts: Store the assembled tart in the fridge, loosely covered, for up to 24 hours. Freeze baked cookie layers (without frosting) for up to 1 month; thaw at room temp before assembling. Frosting doesn’t freeze well.
Serving Ideas: Serve as a centerpiece dessert at patriotic holidays, birthdays, or baby showers. Pair with coffee, tea, or a sparkling lemonade for a refreshing combo.
Flavor Twists: Add 2 tbsp almond flour to the dough for a nutty crust. Use lemon curd or chocolate ganache between layers for variety. Swap cream cheese frosting for Swiss meringue buttercream for a silkier texture.
Decoration Pro Tip: Plan your design before piping. Stick to 2–3 colors for a cohesive look, and place larger toppings (like macarons) first, then fill in with smaller fruits or candies.

FAQs About Star-Shaped Cream Tart Cake

Can I use a different shape for the cream tart cake?
Yes! Use stencils for numbers, letters, hearts, or any shape you like. Adjust dough quantity for larger shapes—double the recipe for two-digit numbers or big designs.

How do I keep the cookie layers from breaking?
Chill the dough well before cutting, and transfer cutouts to the baking sheet on parchment to maintain shape. Let cookies cool completely on the sheet before moving.

Can I make this Star-Shaped Cream Tart Cake gluten-free?
Swap all-purpose flour with a 1:1 gluten-free flour blend. Test for sturdiness, as some blends may be crumbly. Add 1 tbsp almond flour for extra structure.

What’s the best way to serve this tart?
Chill for 30 minutes before serving for clean slices. Use a serrated knife and cut gently to avoid crumbling. Serve on a platter for a stunning display at parties.

Can I use store-bought cookies or frosting?
You can, but homemade gives the best flavor and texture. If using store-bought, choose sturdy sugar cookies and a thick, pipeable frosting to hold the shape.

This Star-Shaped Cream Tart Cake is my summer showstopper—it’s fun to decorate and always gets gasps when I bring it out. I love piling on fresh berries for that patriotic pop, but you can get creative with your own toppings. My final tip? Chill the dough thoroughly for crisp, clean star shapes—it’s a game-changer. Try it for your next celebration and let me know in the comments how it turns out or what decorations you used. Happy baking