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Strawberry Shortcake Bars

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These strawberry shortcake bars are an easy, crowd-pleasing dessert perfect for parties, potlucks, and summer gatherings. With a buttery vanilla cake base, fluffy cream topping, and juicy strawberries, they deliver all the nostalgic flavors of classic shortcake in a convenient bar form.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 1/2 cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups (315g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3/4 cup (180ml) whole milk
  • 1 tablespoon fresh lemon zest (optional)
  • 2 cups (300g) fresh strawberries, hulled and diced
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice
  • 1 1/2 cups (360ml) heavy whipping cream, cold
  • 1/4 cup (30g) powdered sugar
  • 1 teaspoon vanilla extract
  • 4 ounces (115g) cream cheese, softened
  • Extra sliced strawberries (optional garnish)
  • Fresh mint leaves (optional garnish)
  • Lemon zest curls (optional garnish)
  • White chocolate shavings (optional garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease well.
  2. In a large mixing bowl, cream together butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
  3. Beat in eggs, one at a time, mixing well after each. Add vanilla extract and optional lemon zest.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Add dry ingredients to the wet mixture in three parts, alternating with milk. Mix until just combined; do not overmix.
  6. Spread batter evenly into prepared pan. Bake for 22-26 minutes, or until golden and a toothpick comes out clean. Let cool completely in the pan (about 45 minutes).
  7. While the base cools, combine diced strawberries, 2 tablespoons sugar, and lemon juice in a bowl. Toss and let sit for 15-30 minutes to macerate.
  8. In a medium bowl, beat heavy whipping cream, powdered sugar, and vanilla on high speed until soft peaks form (2-3 minutes). Add softened cream cheese and beat until smooth and fluffy.
  9. Spread cream topping evenly over the cooled shortcake base with an offset spatula.
  10. Spoon macerated strawberries and their juices over the cream. Add extra sliced strawberries, mint, or lemon zest if desired.
  11. Refrigerate bars for at least 1 hour before slicing for cleaner cuts and deeper flavor.
  12. Lift bars out using parchment overhang. Cut into 18-24 squares with a sharp knife, wiping blade between cuts. Serve chilled or at cool room temperature.

Notes

For best results, chill the bars before slicing. Use cold cream and softened cream cheese for a stable topping. The recipe is easily adapted for gluten-free or dairy-free diets by substituting appropriate ingredients. Let the base cool completely before adding cream to prevent melting. Bars can be made ahead and stored in the fridge for up to 3 days.

Nutrition

Keywords: strawberry shortcake bars, easy dessert, party dessert, summer dessert, potluck, crowd-pleaser, sheet cake, strawberries, cream cheese, whipped cream, bar cookies

Find it online: https://pokirecipes.com/strawberry-shortcake-bars-recipe-easy-crowd-pleasing-dessert-for-parties/