Imagine a dessert so heavenly, it combines the buttery crunch of shortbread with the luscious sweetness of fresh strawberries and billowy cream. These Strawberries and Cream Bars are not just a treat; they're a culinary experience that transforms simple ingredients into a mouthwatering masterpiece that will have everyone begging for your recipe. Perfect for summer gatherings, lazy weekend afternoons, or when you simply need a moment of pure deliciousness!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 bars
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup fresh strawberries, chopped
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium mixing bowl, combine the all-purpose flour and granulated sugar. Add the softened unsalted butter and mix until a crumbly shortbread-like dough forms.
- Press the dough evenly into the prepared baking pan, creating a firm, compact base. Use the back of a spoon or your fingers to ensure an even layer.
- Bake the shortbread base for 15-18 minutes or until the edges are lightly golden brown. Remove from the oven and let cool completely at room temperature.
- While the base is cooling, prepare the strawberry cream topping. In a separate bowl, whip the heavy cream until soft peaks form.
- Gradually add powdered sugar and vanilla extract to the whipped cream, continuing to beat until stiff peaks form.
- Gently fold the chopped fresh strawberries into the whipped cream mixture, being careful not to deflate the cream.
- Once the shortbread base is completely cool, spread the strawberry cream mixture evenly over the top.
- Refrigerate the bars for at least 2 hours or until the cream is set and firm.
- Using the parchment paper overhang, lift the bars out of the pan and place on a cutting board. Cut into 12 even squares.
- For best results, serve chilled and store any remaining bars in the refrigerator for up to 3 days.
Tips
- Use room temperature butter for the shortbread base to ensure easier mixing and a more uniform texture.
- Make sure your strawberries are fresh and ripe for the most intense flavor.
- When whipping cream, start with cold heavy cream and a chilled mixing bowl for the best volume.
- Don't overmix the strawberries into the cream to maintain a light, airy texture.
- For clean, precise cuts, use a sharp knife dipped in hot water and wiped dry between each slice.
- Chill the bars thoroughly before serving to help them hold their shape and enhance the flavor melding.
- For an extra touch of elegance, garnish with fresh strawberry slices or a light dusting of powdered sugar before serving.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 2g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 45mg
