Description

A nostalgic, make-ahead dessert featuring a buttery shortbread-like crust, juicy macerated strawberries, and an optional tangy cream cheese frosting. These bars are easier to manage than traditional shortcake and taste even better the next day.

Ingredients

Scale

2 cups All-Purpose Flour
1 cup Unsalted Butter, cold and cubed
1/2 cup Granulated Sugar (for crust)
1 tablespoon Cornstarch
1/2 teaspoon Salt
4 cups Fresh Strawberries, hulled and sliced
1/2 cup Granulated Sugar (for berries)
1 tablespoon Lemon Juice
1 teaspoon Vanilla Extract
4 oz Cream Cheese, softened (for frosting)
2 tablespoons Butter, softened (for frosting)
1 cup Powdered Sugar, sifted (for frosting)
1/2 teaspoon Vanilla Extract (for frosting)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish and line with parchment paper for easy removal.
In a large bowl, combine flour, 1/2 cup sugar, cornstarch, and salt. Add cold cubed butter and work it into the flour using a pastry cutter or fingers until the mixture resembles coarse crumbs with visible butter pieces.
Press two-thirds of the crumb mixture firmly into the bottom of the prepared pan to form the crust.
Blind bake the crust for 15-18 minutes until lightly golden. Remove and let cool slightly.
In a separate bowl, toss sliced strawberries with 1/2 cup sugar, lemon juice, and vanilla. Let sit for 10-15 minutes to macerate.
Pour the strawberry mixture and juices over the pre-baked crust. Sprinkle the remaining one-third of the crumb mixture evenly over the top.
Bake for 35-40 minutes until the top is golden brown and berries are bubbling. Cover edges with foil if browning too quickly.
Cool completely in the pan on a wire rack for at least 1 hour to allow the bars to set.
For frosting, beat cream cheese and softened butter until smooth. Gradually add powdered sugar and vanilla until spreadable. Spread over cooled bars.
Slice into 12 or 16 squares and serve at room temperature.

Notes

Ensure butter is cold for a flaky crust. Blind-baking the crust prevents sogginess. Bars improve in flavor after sitting overnight. If using frozen strawberries, thaw and drain thoroughly. Can be stored at room temperature for 3 days or frozen for 3 months.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 350
Sugar: 32
Sodium: 120
Fat: 18
Saturated Fat: 11
Carbohydrates: 45
Fiber: 2
Protein: 3

Keywords: strawberry shortcake bars, make-ahead dessert, summer dessert, strawberry bars, shortbread crust, cream cheese frosting, easy baking, family-friendly dessert