Description
Delightful strawberry shortcake bars that capture the essence of summer with a sweet shortbread crust and fresh strawberries.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons sugar (for strawberries)
- 1 tablespoon cornstarch
- Whipped cream (for serving, optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- Cream the softened butter and granulated sugar until fluffy.
- Mix in the vanilla extract thoroughly.
- Incorporate the flour and salt; mix until combined.
- Press the shortbread mixture evenly into the bottom of the greased baking dish.
- Combine the sliced strawberries, sugar, and cornstarch in a separate bowl, tossing gently to coat.
- Spread the strawberry mixture over the shortbread base.
- Bake for 25-30 minutes, until the edges are golden brown and the strawberry filling is bubbly.
- Let cool before slicing into bars.
- Serve with a dollop of whipped cream if desired for an extra treat.
Notes
Store leftovers in an airtight container in the refrigerator for up to four days, or freeze wrapped for up to three months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American