Strawberry Shortcake Bars
These strawberry shortcake bars are light and refreshing, deliciously buttery, chewy, crisp and filled with fresh juicy strawberries, making them perfect for summer.
They are also incredibly easy to make, with only a few simple ingredients, most of which you probably already have in your kitchen.
For an alternative in the winter try making this bar recipe with any type of jam (strawberry, raspberry, peach, blackberry, apricot or plum).
- Ease: easy.
- Great for: afternoon treat, lunch/dinner dessert, picnic.
- Taste: buttery sweet shortbread pastry filled with fresh summer strawberries.
- Texture: crisp and chewy shortbread with juicy strawberries and a crumble topping.
- Quantity:12 bars (20cm / 8inch square baking pan)
- Total:55 minutes
For this strawberry shortcake bar recipe all you need are these ingredients:
- Plain or all-purpose flour (BL55)
- Caster or granulated sugar
- Baking powder
- Pure vanilla extract or paste
- Sea salt
- Unsalted butter
- Ground almonds
- Fresh strawberries
- Icing sugar (for dusting)
TIP: I highly recommend adding a good pinch of salt to your cakes. It might seem counterproductive, but it’s not. Salt helps balance out the sweetness and richness. It also elevates the other ingredients, bringing out the best characteristics of any recipe. In a seemingly absurd or contradictory way, salt intensifies the mouth’s ability to taste sweetness. It is the sodium that sends signals to move glucose into the sweet taste receptor cells in our tongue, triggering the cells to register sweetness. The result is that salt not only alerts our ‘salt sensitivity’, but also our ‘sweet sensitive’ taste buds.
WHAT VARIATIONS CAN I MAKE?
This recipe can be made with any other type of fruit: peaches, raspberries, blackberries, apricots or plums to name a few.
If you experiment, I would love to know how you get on and share it with the other readers.
TIP: If you have ever ended up with dry, dense or crumbly baked goods, it might be because you’re using inaccurate measurements. I highly recommend using metric measurements and a digital scale, rather than cup measurements for example. You will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂
Serving: one strawberry shortcake bar
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
STORAGE AND FREEZING
These strawberry shortcake bars will stay fresh for up to 4-5 days in an airtight container.
Freezer: They also freeze well for up to 2 months. To defrost simply leave on the kitchen worktop for half an hour. Serve at room temperature.
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READY TO MAKE YOUR STRAWBERRY SHORTCAKE BARS?
Strawberry shortcake bar
- 20cm / 8inch square baking pan
- 300 g plain (all-purpose) flour (BL55)
- 50 g caster sugar (or granulated)
- 1/2 tsp baking powder
- 1/2 tsp pure vanilla extract or 1/4 tsp of vanilla paste
- 1 pinch fine sea salt
- 150 g butter (cold)
- 3 medium egg yolks (60g total)
- 3 medium egg whites (90g total)
- 100 g caster sugar (or granulated)
- 100 g ground almonds
- 400 g fresh strawberries
- 2 tbsp cornflour (cornstarch)
- 2 tbsp icing sugar (US powdered sugar)
- Line a 20cm (8inch) square baking pan with baking paper and set aside.
- Dough: In a medium bowl, mix together the flour, sugar, baking powder, vanilla and salt.
- Add the butter and rub it in using your fingertips or a pastry cutter to form a crumbly dough.
- Add the 3 egg yolks and gently mix until a dough forms. Try not to overwork the dough or it will become chewy.
- Cut off one-third, flatten it down to 2 cm (1.5 in) thick, wrap it in cling film and place it in the freezer.
- Take the remaining two-thirds of the dough and press it down into the prepared baking dish or tin.
- Filling: In a medium bowl whisk the egg whites with an electric mixer on high speed until very stiff.
- Gradually add the sugar, 1 teaspoon at a time. Whisk well between each addition until all the sugar has been added and you have a very stiff and glossy meringue mix.
- Add the ground almonds to the meringue, ensuring they are incorporated and then spread evenly over the top of the dough in the tin.
- Preheat the oven to 170°C fan / 375°F / Gas 5.
- Strawberries: Clean the strawberries and cut them in half. In a medium bowl add the cornflour to the strawberries, ensuring there are no lumps of cornflour left.
- Evenly distribute the strawberries over the almond meringue filling in the tin.
- Remove the dough from the freezer and coarsely grate the dough over the top of the strawberries.
- Baking: Place the tin in the middle of the oven and bake for 35-40 minutes, until lightly golden on top. Remove and let cool.
- Cutting: Make sure to let the bars cool completely before cutting into 12 pieces and dust with icing sugar.(If you slice them while they are still warm, they won’t hold their shape.)
- As if these bars could get any more delicious, try topping them with vanilla ice cream or whipped cream.
PLEASE LET ME KNOW HOW IT TURNED OUT FOR YOU!
I love to hear your feedback, please leave your thoughts and a rating using the comments section below!