Nothing beats the fresh taste of strawberries from the field. And during the peak of the strawberry season a recipe like these Strawberry Shortcake Bars is a summer reminder in every bite.
With a sweet shortcake crust, a strawberry filling, and cream cheese drizzle topping, this is a sweet and delicious dessert that is unforgettable.
Strawberry Shortcake Bars
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A Twist on a Classic Dessert
- This is a sweet classic that is easy to make ahead. Cut it into bars and serve on a decorative tray for an eye-pleasing presentation. Make a plate with a mixture of other desserts like Sopapilla Cheesecake Bars, Butterscotch Bars and No Bake Strawberry Cheesecake Bars.
- Serve with a scoop of ice cream, or whipped cream, for a mouth-watering combination.
- These homemade strawberry shortcake bars taste so much like the well-known and popular strawberry shortcake.
What is in a Strawberry Shortcake Bar?
STRAWBERRIES: This recipe calls for strawberries. Fresh field strawberries are awesome, however, fresh store-bought is the next best thing. Remember to chop them finely.
THE SHORTCAKE: It is important to mix the sugars and the butter until they are light and fluffy. When the flour is added it should be slightly crumbly.
ICING: The topping for these sweet bars is a combination of cream cheese, icing sugar, and a bit of lemon juice. The icing is mixed and then drizzled over the bars.
VARIATIONS: Substitute the strawberry for blueberry or any other berry. Or combine these berries with some rhubarb to make strawberry rhubarb bars.
How to Make Strawberry Shortcake Bars
Try these awesome shortcake bars:
- Mix the chopped berries with the lemon juice
- In another bowl mix the flour, baking powder, and salt
- Mix the sugar, butter, & egg in another bowl.
- Add the flour to the sugar mixture.
- Fold in the strawberries by hand. Press into a pan.
- Bake. Let cool.
- Mix the icing and then drizzle over top.
Tips for the Perfect Dessert
Don’t forget to drain the juice from the strawberries. If it is too wet the bars won’t hold together.
Let the bars cool before adding the icing, otherwise, it will melt and run off the bars.
Be sure to fold the strawberries into the mixture by hand. This helps ensure the shortcake batter is the right consistency, that it is not overmixed and the berries do not get crushed. The batter should stick together when pressed.
Add more or less lemon juice based on the consistency you want for your icing.
Easy Time-Saving Tips
You can use frozen strawberries for this recipe, but make sure all the moisture has been removed before adding to the batter.
Some easy icing alternatives include buying a pre made store-bought cream cheese icing.
Other Easy Desserts To Try!
- Easy Shortbread Cookies – a classic dessert!
- Millionaire Shortbread – so easy to make.
- Cranberry Shortcake – delectable.
- Strawberry Pretzel Salad – a fresh dessert!
- RumChata Poke Cake Recipe – cinnamon flavored.
Strawberry Shortcake Bars
- 3 Tablespoons whipped cream cheese
- 2 Tablespoons powdered sugar
- ¼ teaspoon lemon juice
- Preheat the oven to 350°F and line a 9x9-inch baking pan with parchment paper, set aside.
- In a small bowl, stir together chopped strawberries, lemon juice, and lemon zest. Let sit for 10 minutes, then drain any excess juice.
- Meanwhile, in a medium bowl, whisk together the flour, baking powder, and salt.
- In another large mixing bowl, cream together butter and sugars until light and fluffy. Add the egg and vanilla extract and beat until fully incorporated.
- Beat in the flour mixture until just combined, the dough will be crumbly looking.
- Gently fold in the strawberries with your hands moistening the dough enough so that it sticks together when pressed. Gently press into the prepared pan and bake for 25 to 27 minutes.
- Remove from the oven and let cool for 1 hour before icing.
- In a small mixing bowl, combine cream cheese, powdered sugar, and lemon juice until smooth. Place in a piping bag and drizzle across the top of the strawberry bars.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Recipe adapted from Delish