Butter Cake Tart

Butter just go ahead and get yourself another piece of this cake tart!


  • Cake:
  • 1 1/2 packages yellow cake mix
  • 3 eggs, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 cup butter, melted
  • Filling:
  • 8 ounces cream cheese, room temperature
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, melted
  • 4 cups powdered sugar
  • Lemon curd:
  • 3 lemons
  • 1 1/2 cups sugar
  • 1/4 pound unsalted butter, room temperature
  • 4 eggs
  • 1/2 cup lemon juice
  • 1/8 teaspoon salt
  • For the strawberry whipped cream:
  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 3 tablespoons strawberry jam
  • For assembly:
  • Fresh mint
  • Powdered dehydrated strawberries
  • Sliced fresh strawberries


  1. Preheat an oven to 350 degrees.
  2. For the cake: In a bowl, combine all the cake ingredients and mix until well combined.
  3. Line a half baking sheet with greased parchment paper and press the cake dough into the pan, creating a very even layer.
  4. For the filling: Using a hand mixer, beat the cream cheese, eggs, vanilla extract and melted butter until creamy. While continuing to mix, add the powdered sugar one cup at a time until combined and a very smooth batter has formed.
  5. Pour the filling over the cake mixture and bake for 30 to 35 minutes or until just set. The cake should still be slightly soft towards the middle. Allow to cool completely before assembly.
  6. Lemon curd: Using a peeler, zest the lemons. Put the zest and sugar in a food processor and pulse until the zest is very finely minced into the sugar.
  7. In the bowl of a stand mixer, cream the butter and the sugar and lemon mixture. Add the eggs one at a time followed by the lemon juice and salt. Add the mixture to a 2-quart saucepan and heat on medium heat for about 10 minutes, or until thickened. Remove from the pan and allow to cool.
  8. Strawberry whipped cream: Put all the ingredients in a bowl and mix using a hand mixer. Whisk on high speed until a stiff whipped cream forms. Put cream into a piping bag fitted with a large circular piping tip.
  9. To assemble: Lay the cake on a large serving platter or cutting board, and top with an even layer of lemon curd. Carefully pipe the strawberry cream in rows to cover the lemon curd. Sprinkle the top with powdered strawberries and garnish with fresh mint leaves. Serve immediately.