Description
Delicious Strawberry Shortcake Bars for Easy Summer Enjoyment
Ingredients
Scale
- 1/2 cup unsalted butter (room temperature)
- 1 cup granulated sugar (can substitute with sugar alternative)
- 2 cups all-purpose flour (can be swapped with gluten-free blend)
- 2 teaspoons baking powder (ensure freshness)
- 1/2 teaspoon salt
- 2 large eggs (room temperature)
- 2 cups fresh strawberries (ripe and juicy, can use frozen if drained)
- 1 cup whipped cream (best applied just before serving)
Instructions
- In a large mixing bowl, cream together butter and sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition.
- Gradually incorporate flour, baking powder, and salt until just combined.
- Spread the shortcake mixture evenly into a greased baking pan.
- Preheat oven to 350°F (175°C) and bake for 30-35 minutes.
- Let the shortcake cool in the pan for about 30 minutes.
- While the shortcake cools, wash and slice strawberries.
- Layer strawberries evenly over the cooled shortcake.
- If using whipped cream, prepare it and spread over strawberries just before serving.
- Slice and serve chilled or at room temperature.
Notes
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 50 mg