Are all my American readers ready for the 4th of July? The other day, I made an American flag fruit tart for Mr. Handsome’s coworkers, and they loved it. It’s a fairly simple recipe that consists of a basic sugar cookie cake covered in cream cheese frosting and topped with strawberries and blueberries.
If you’re still looking for a dessert for Independence Day, scroll down for the recipe and time-lapse video.
The good news is that while it’s certainly not a “healthy” dessert, it is lower in sugar than many alternatives. If you live in another country, you can feel free to follow the recipe without the American flag design. You can even experiment with different fruits.
American Flag Fruit Tart
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1 1/2 tsp vanilla
- 1 egg (and 1 egg yolk)
- 1/4 tsp salt
- 1 1/2 cups white all-purpose flour
- 1 1/2 tsp baking powder
- 16 oz cream cheese, softened to room temperature
- 1 tsp milk
- 2/3 cup powdered sugar
- Fresh strawberries, sliced
- Fresh blueberries
Whisk softened butter until creamy (1-2 minutes). You can use an electric mixer if you prefer.
Add sugar, and whisk until light and airy (1-2 minutes).
Add vanilla and egg, and whisk until fully mixed in (30 seconds-1 minute).
In a separate bowl, mix together dry ingredients.
Gradually add dry ingredients to wet ingredients, stirring until fully combined. Start with a whisk, and switch to a spoon as the dough becomes thicker.
Press dough into greased 13x9 inch pan. Make sure dough is spread out evenly.
Bake 20-25 minutes at 350F. When the edges and/or top begin to lightly brown, the cake is ready. Be sure not to over bake, as cookie will become dried out. We want it to be soft.
Allow cake to cool completely. If you can't add the topping as soon as it cools, cover the pan tightly with plastic wrap until you are able to work on it (no more than one day later).
Using a fork, whip the cream cheese, milk, and powdered sugar until smooth (1-2 minutes). Use a spatula and knife to spread evenly over cookie cake. Add strawberries and blueberries.