Strawberries and Cream Bars

Nothing screams summer to me like fresh fruit. I love to make pies and tarts in the summer, and I have a newfound love for galettes as well. These strawberries and cream bars are kind of like mini tarts, but with shortbread instead of tart dough. They’re delicious! It’s like eating a little strawberry shortcake, except the cake is a buttery shortbread cookie instead! Plus they’re very quick and really easy.

Strawberries and Cream Bars

One suggestion I would make (and which is in the instructions) is to definitely refrigerate the whole bar once frosted and topped with strawberries before cutting it into pieces. I didn’t catch that step and therefore the cutting process was a bit messy for me because the cream cheese topping kept sticking to the knife I was using. Also, you might want to arrange the strawberries in the rows that you’ll be planning to cut them into, because cutting tiny fragile strawberries when they’re on top of frosting is a tad tricky.

Strawberries and Cream Bars

I love photographing anything with fruit in it, because the picture is automatically so colorful and eye-grabbing. Normally I try to find something to place in the picture to bring more attention to the food and to add more color (since cookies and brownies aren’t usually very colorful), but these I can just photograph as they are. It would have been a nice touch to add some whole strawberries surrounding the bars, but I used every last strawberry on the bars. Oh well, next time.

Strawberries and Cream Bars

I can also imagine these being a great treat for the Fourth of July! If I were making it for that I would add some blueberries to give it the red, white, and blue for July 4th, but it’s a great treat! In fact, you could make a flag out of the strawberries and blueberries. I might have just decided on our Fourth of July dessert for this year…


Strawberries and Cream Bars

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 1 hour

Yield: about 18 bars

Strawberries and Cream Bars

Buttery shortbread topped with a cream cheese-white chocolate topping and fresh cut-up strawberries.

Ingredients

    Crust:
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
    Topping:
  • 8 oz. cream cheese, room temperature
  • 1 cup white chocolate chips, melted
  • 1-2 cups quartered strawberries

Instructions

  1. Make the crust:
  2. Preheat the oven to 350 degrees F. Line an 11x7-inch pan with aluminum foil, then spray the foil; set aside.
  3. In the bowl of a stand mixer, beat the butter, sugar, and vanilla until fluffy. Add the flower and mix well.
  4. Spread the dough into the prepared pan and flatten with a spatula or your hands. Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown. Let cool completely before topping.
  5. Make the topping:
  6. In the bowl of a stand mixer, beat the cream cheese until light and fluffy. Add the melted chocolate chips and increase mixer speed to medium-high and beat until fluffy.
  7. Spread the cream cheese mixture on top of the cooled shortbread and spread to the edges with a spatula. Place quartered strawberries over all the space to fill it.
  8. Refrigerate the bar for 30 minutes, then cut into pieces and serve. Leftovers should be stored in the refrigerator.
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Recipe adapted from Piece of Cake

2 COMMENTS

  1. Camille | 3rd Jun 16

    These look delicious! Strawberries and cream are one of my faves!
    I was thinking it could be so good to layer some melted chocolate between the crust and filling on these (it’s what I do with my pecan bars). All you have to do is throw some chocolate chips on the warm crust and smooth them out once melted!:)
    Can’t wait to try these bad boys out!

    • Katherine O'Malley | 3rd Jun 16

      Thanks! That’s a great idea, you should definitely give it a try! My advice (although you probably already realize this) is to refrigerate the chocolate before putting the cream on top so they don’t combine.

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