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Strawberry Shortcake Bars

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A whimsical twist on the classic strawberry shortcake featuring a buttery, crumbly base topped with ripe strawberries and dreamy whipped cream.

Ingredients

  • Fresh Strawberries: About 2 cups, hulled and sliced
  • All-Purpose Flour: 2 cups for the base and a bit more for dusting
  • Granulated Sugar: Approximately ¾ cup, split between the base and the strawberries
  • Baking Powder: 2 teaspoons
  • Salt: Just a pinch
  • Unsalted Butter: ½ cup, melted
  • Milk: ½ cup (whole or non-dairy alternatives)
  • Vanilla Extract: 2 teaspoons
  • Heavy Whipping Cream: 1 cup for topping
  • Powdered Sugar: 2 tablespoons
  • Lemon Zest: 1 teaspoon (optional)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Prepare a 9×9 inch baking pan lined with parchment paper.
  3. Mix the flour, ½ cup of sugar, baking powder, and salt in a large bowl.
  4. Make a well in the center and pour in the melted butter and milk, stirring until just combined.
  5. Spread the batter into the prepared pan and bake for 25-30 minutes or until golden brown.
  6. Cool the baked base completely on a wire rack.
  7. Prepare the strawberries by tossing them with the remaining ¼ cup sugar and letting them sit for 15-20 minutes.
  8. Make the whipped cream by whipping together the heavy whipping cream, powdered sugar, and vanilla extract.
  9. Assemble by spreading whipped cream over the cooled base, topping with strawberries.
  10. Chill for at least 30 minutes before cutting into squares.

Notes

For a gluten-free option, substitute all-purpose flour with a gluten-free blend. Feel free to experiment with different berries or add a chocolate drizzle.

Nutrition

Keywords: strawberry shortcake, dessert, summer recipes

Find it online: https://feastora.com/strawberry-shortcake-bars/