Description
Crispy vanilla shortbread layered with juicy strawberries and light whipped cream creates a bakery-style summer treat. No chilling or egg wash required. Perfect for picnics or last-minute desserts.
Ingredients
2 3/4 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 cups unsalted butter (225g), softened
1 large egg
1/2 tsp cream of tartar
1 tsp baking powder
1 tbsp lemon zest
1/2 cup caster sugar (100g)
6 cups fresh strawberries (1500g), hulled and sliced
1 1/4 cups heavy cream (300ml)
1 tsp pure vanilla extract
Instructions
Preheat oven to 350°F (175°C)
In a large bowl, whisk flour, granulated sugar, and baking powder
Add softened butter and mix until crumbly
Press mixture into a 9×13-inch baking dish
Bake for 25-30 minutes until golden and firm
Cool completely on a wire rack
Toss strawberries with caster sugar and 1/2 tsp cornstarch spread evenly over cooled crust
Chill 15-20 minutes until slightly set
In a separate bowl, whip heavy cream with vanilla and cream of tartar until stiff peaks form
Spread whipped cream over strawberries (or pipe in patterns)
Chill at least 1 hour before cutting into bars
Notes
Crust bakes tender using cake flour if available
Whipped cream uses stabilized egg white technique (from separated egg)
Bars freeze well in airtight containers
Substitute 1/4 cup corn syrup for extended storage
- Prep Time: 30
- Cook Time: 50
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 18g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg