Description
These golden-baked dessert bars combine a buttery shortcake base with sweet-tart strawberry preserves, topped with optional whipped cream. A portable, shareable twist on classic summery shortcake ideal for gatherings or cozy treats.
Ingredients
2 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
2 large eggs
2 teaspoons pure vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
5 cups fresh strawberries, sliced
2 tablespoons cornstarch
1/4 cup water
1/4 teaspoon ground cinnamon
Optional: whipped cream for topping
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a large bowl, mix flour, 3/4 cup sugar, baking powder, and salt.
Cut in butter using a pastry blender or fork until crumbly.
Stir in eggs and vanilla until dough forms a ball.
Press half the dough into the prepared pan.
Bake 12-15 minutes until lightly golden. Cool slightly.
In a saucepan, combine strawberries, cornstarch, remaining 1/4 cup sugar, water, and cinnamon. Cook over medium heat, stirring until thickened (5-7 minutes). Remove from heat.
Spread strawberry mixture over cooled base. Add remaining dough on top, pressing gently.
Bake 15-18 minutes until golden brown. Cool completely before slicing.
Notes
Use ripe but firm strawberries for best texture.
For a non-dairy option, substitute vegan butter and plant-based whipping cream.
Store in an airtight container at room temperature up to 2 days or refrigerate up to 5 days.
Prep dough and strawberry filling ahead; assemble just before baking.
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg