Star-Shaped Cream Tart Cake – Stunning, Easy Patriotic Dessert
This star-shaped cream tart cake is a festive and elegant dessert made with layers of buttery sugar cookies and a light cream cheese whipped frosting. Topped with fresh berries, candies, and sprinkles, it’s perfect for holidays, birthdays, or summer parties. Beautiful to look at and even better to eat!
Ingredients
- For the Sugar Cookies:
- 3¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon fine salt
- 1 cup unsalted butter at room temperature
- 1½ cups granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- For the Cream Filling:
- 8 oz cream cheese cold
- 1 cup heavy cream cold
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- Seeds from 1 vanilla bean optional
- For Decorating:
- Fresh berries strawberries, blueberries, raspberries
- Mini cookies candies, or sprinkles
Instructions
- Make the Sugar Cookies:
- Preheat oven to 350°F (175°C). In a bowl, whisk together flour, baking powder, and salt. In a large bowl, beat butter and sugar until light and fluffy (about 3 minutes). Add the egg and vanilla, and mix until combined. Gradually add the dry ingredients until a dough forms.
- Divide the dough into three portions. Roll one portion between parchment paper to about ¼-inch thick. Use a large star-shaped cookie cutter to cut out stars, re-rolling scraps as needed. Transfer parchment with cutouts to a baking sheet.
- Bake for 12 minutes, or until the edges are lightly golden. Let cool completely on a wire rack.
- Make the Cream Filling:
- In a bowl, beat cold cream cheese, heavy cream, and sugar until thick and smooth (3–4 minutes). Add vanilla extract and vanilla bean seeds, if using. Transfer to a piping bag fitted with a round tip.
- Assemble the Cake:
- Place one cooled cookie star on a serving platter. Pipe dots or swirls of cream filling over the surface. Carefully add the next cookie layer and repeat with frosting. Top with the final cookie layer and pipe on the remaining frosting.
- Decorate:
- Decorate the top with fresh berries, mini cookies, candies, and/or sprinkles as desired. Chill the cake in the fridge until ready to serve.
Notes
- Make the cookie layers ahead of time and store in an airtight container for up to 2 days.
- Swap vanilla for lemon or almond extract for a flavor twist.
- For firmer layers, chill assembled cake 1–2 hours before serving.
- Best eaten the same day or within 24 hours for crisp texture.