Strawberry Shortcake Bars
These strawberry shortcake bars offer a delightful twist on the classic dessert, combining vibrant fresh strawberries with a creamy filling and a buttery base, perfect for summer gatherings.
Ingredients
For the crust
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/4 teaspoon salt
For the filling
- 1 cup heavy whipping cream
- 1 package cream cheese, softened
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
- 2 tablespoons powdered sugar
- as needed Whipped topping for serving (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal.
- In a medium bowl, combine the flour, granulated sugar, melted butter, and salt. Mix the ingredients until they form a crumbly dough.
- Press the dough evenly into the bottom of the prepared baking dish. Bake for 15-20 minutes or until golden brown. Remove from the oven and let it cool completely.
Filling
- While the base cools, prepare the filling. In a separate bowl, beat the heavy whipping cream, cream cheese, and vanilla extract together until soft peaks form.
- Gently fold in sliced strawberries into the whipped cream mixture until they are evenly distributed.
Assembly
- Once the crust has cooled, carefully spread the strawberry filling over the base. Level it out using a spatula.
- Refrigerate the bars for at least 2 hours to allow the filling to set properly.
- Before serving, dust the top with powdered sugar and cut into squares. Optionally, top with additional whipped topping if desired.
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Notes
Store the bars in an airtight container in the refrigerator for up to four days. If making ahead of time, prepare without the powdered sugar topping until ready to serve.