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SEO Title Tag: Summer Shortcake Bars with Strawberries Recipe
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Summer Shortcake Bars with Strawberries Recipe

Imagine a sweet, buttery crust layered with juicy strawberries and whipped cream. Our Summer Shortcake Bars with Strawberries capture all the best flavors of summer in one delicious treat. This recipe is notable for its simple preparation and vibrant flavors, making it ideal for gatherings or warm evenings at home. After testing this recipe with various berry combinations, I found that strawberries offer the best balance of sweetness and acidity, making them perfect for this dish. Now, let’s dive into how to make these delightful bars!

Why This Recipe Works

Textural Harmony: The crumbly shortcake contrasts beautifully with the juicy strawberries and creamy topping.
Versatile Base: The shortcake can be adapted with different fruits or flavors while maintaining its integrity.
Make-Ahead-Friendly: You can prepare the shortcake and strawberries a day in advance, making serving quick and easy.
Uncomplicated Ingredients: Simple pantry items come together to create a flavorful dessert without fuss.

Ingredients Breakdown

All-Purpose Flour: 250 g (2 cups) provides structure. Sifting helps achieve a light texture.
Granulated Sugar: 100 g (½ cup) sweetens the crust. Adjust based on your berry’s sweetness.
Baking Powder: 10 g (2 teaspoons) acts as the leavening agent for a light and fluffy texture.
Salt: 2 g (½ teaspoon) enhances flavor, balancing sweetness.
Unsalted Butter: 115 g (½ cup), chilled and cubed, gives richness and flavor.
Whole Milk: 120 ml (½ cup), adds moisture. Substitute with almond milk for a dairy-free option, but expect a slight flavor shift.
Fresh Strawberries: 500 g (about 4 cups), hulled and sliced, provide a juicy, sweet filling.
Heavy Cream: 240 ml (1 cup) for whipping into a light topping. For a lighter option, use coconut cream.

Essential Equipment

9-inch square baking pan (not smaller to prevent overflowing).
Large mixing bowls for combining dry and wet ingredients.
An electric mixer or whisk for whipping cream.
A sharp knife for slicing strawberries.

Step-by-Step Instructions

Prep Time: 15 minutes
Cook Time: 25 minutes
Inactive Time: 30 minutes for cooling
Total Time: 1 hour 10 minutes
Servings: 12 bars

Step 1: Prepare the Dry Ingredients

In a mixing bowl, combine 250 g (2 cups) all-purpose flour, 100 g (½ cup) granulated sugar, 10 g (2 teaspoons) baking powder, and 2 g (½ teaspoon) salt. Whisk together until well blended. This will ensure even distribution of the leavening agent and sweetness.

Step 2: Cut in the Butter

Add 115 g (½ cup) chilled, cubed unsalted butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter in until the mixture resembles coarse crumbs. Make sure not to overwork the butter – it should be pea-sized for a flaky texture.

Step 3: Combine with Wet Ingredients

Pour in 120 ml (½ cup) whole milk slowly, stirring gently until just combined. Do not overmix — stop as soon as no dry flour is visible. The dough will be slightly sticky.

Step 4: Bake the Shortcake

Grease your 9-inch square pan and press the dough evenly into the bottom. Bake in a preheated oven at 180°C (350°F) for about 25 minutes, or until golden brown on top and a toothpick inserted comes out clean. Allow cooling in the pan for 30 minutes before slicing.

Step 5: Prepare the Strawberries

While the shortcake cools, slice 500 g (about 4 cups) of fresh strawberries. Toss them with 15 g (1 tablespoon) of sugar to enhance their sweetness. Let them sit for 15–20 minutes. This will create a slightly syrupy mixture.

Step 6: Whip the Cream

In a chilled bowl, beat 240 ml (1 cup) of heavy cream until soft peaks form. Add 15 g (1 tablespoon) of powdered sugar and a splash of vanilla extract. Whip until stiff peaks form, about 2-3 minutes. Be careful not to overwhip, which can turn it into butter.

Step 7: Assemble the Bars

Once the shortcake is cool, slice it into squares and top each piece with a generous amount of strawberries and a dollop of whipped cream. Serve immediately for the best texture.

Expert Tips & Pro Techniques

Avoid a Soggy Base: Let strawberries sit for only 20 minutes to prevent excessive liquid from soaking into the shortcake.
Make-Ahead Tip: Bake the shortcake a day in advance. Store it wrapped in plastic at room temperature.
Professional Technique: Use an offset spatula to lift and plate the bars for a clean presentation and ease of serving.
Common Mistake: Overmixing the batter will yield a dense shortcake. Be gentle!

Storage & Reheating

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezer: Not recommended for freezing due to the texture changes in the shortcake.
Reheating: If desired, reheat in a 175°C (350°F) oven for 10–12 minutes.

Variations & Substitutions

Gluten-Free Version: Replace all-purpose flour with a 1:1 gluten-free blend (such as Bob’s Red Mill). Baking time may increase by 3–5 minutes.
Berry Mix: Substitute strawberries with blueberries or raspberries for different flavors. Keep the same weight.
Lemon Zest Addition: Add zest from 1 lemon to the dough for a fresh, zesty flavor. Adjust sugar slightly if desired.

Serving Suggestions & Pairings

Pair with a dollop of vanilla ice cream for added decadence.
Serve alongside a refreshing glass of iced tea for a delightful summer treat.
Pair with our Lemonade for a bright, citrusy contrast.

Nutrition Information

Per serving (1 bar out of 12):

Calories: 180
Total Fat: 8 g
Saturated Fat: 5 g
Cholesterol: 30 mg
Sodium: 90 mg
Total Carbohydrates: 23 g
Dietary Fiber: 1 g
Sugars: 8 g
Protein: 3 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Why did my shortcake turn out dry? Overbaking or using too much flour can make it dry. Make sure to measure flour correctly.
Can I make this without eggs? Yes, this recipe is egg-free, primarily relying on dairy for moisture.
Can I double this recipe? Absolutely! Just ensure you use a larger pan or bake in batches.
Can I prepare this the night before? Yes, you can make the shortcake and prepare the strawberries a day ahead.
How long does this keep in the fridge? Stored in an airtight container, it lasts for about 3 days.