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Easy Creamy Strawberry Shortbread Bars

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These Easy Creamy Strawberry Shortbread Bars combine a buttery shortbread crust with a creamy cream cheese filling and fresh strawberry topping, perfect for summer treats and gatherings.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 2 cups (250g) all-purpose flour
  • 1/4 teaspoon salt
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (60g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) heavy whipping cream, cold
  • 2 cups (300g) fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Cream together softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
  2. Add all-purpose flour and salt to the butter mixture. Mix on low speed until dough just comes together and forms crumbs. Do not overmix.
  3. Press dough evenly into the bottom of a greased 9×13-inch pan, about 1/4-inch thick. Smooth out with fingers or bottom of a glass.
  4. Bake crust for 18-20 minutes until golden brown around edges. Remove from oven and let cool completely.
  5. Beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
  6. In a separate chilled bowl, whip heavy cream until stiff peaks form, about 3-4 minutes.
  7. Gently fold whipped cream into cream cheese mixture until combined.
  8. Spread creamy filling evenly over cooled shortbread crust.
  9. Combine sliced strawberries, granulated sugar, and lemon juice in a small bowl. Let sit for 10-15 minutes to release juices.
  10. Drain excess liquid from strawberries and arrange evenly over creamy filling.
  11. Refrigerate bars for at least 2 hours before slicing.
  12. Slice into about 12 bars using a sharp knife dipped in hot water for clean edges.

Notes

If crust edges brown too quickly, cover loosely with foil halfway through baking. Avoid overmixing whipped cream into cream cheese to keep filling light and fluffy. Soften cream cheese properly to avoid lumps. Drain strawberry topping well to prevent soggy bars. Refrigerate bars long enough before slicing for neat cuts. For gluten-free crust, substitute all-purpose flour with gluten-free baking flour blend. For dairy-free, use coconut cream and dairy-free cream cheese alternative.

Nutrition

Keywords: strawberry shortbread bars, creamy dessert, summer treats, easy dessert, shortbread crust, cream cheese filling, fresh strawberries

Find it online: https://yumyep.com/easy-creamy-strawberry-shortbread-bars-recipe-for-perfect-summer-treats/