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.
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.
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.
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…
Recipe adapted from Piece of Cake