STRAWBERRY SHORTCAKE BARS
Steps:
- Line a small baking sheet with parchment paper, wax paper or aluminum foil and set aside.
- Place the white chocolate in a medium bowl and set aside. Place the heavy cream in a microwave-safe bowl and heat on high for 1 minute, or bring to a simmer in a small pot over low heat. Pour the hot heavy cream over the white chocolate and let sit, stirring occasionally, until the chocolate has melted, about 5 minutes.
- Meanwhile, place the cookies and freeze-dried strawberries in a resealable plastic bag and gently crush with a rolling pin or skillet until everything is crushed and mostly gravel-sized (or crush toppings in a food processor). Place the toppings mixture in a large, shallow plate or baking dish along with the strawberry cereal.
- Working with one ice cream bar at a time, pour the white ganache all over a bar. Use a butter knife to spread the ganache to fully coat. Lay the bar on the plate with the toppings, pressing gently to adhere. Flip the bar over and continue pressing in the toppings to fully cover the bar.
- Place on the prepared baking sheet and immediately place in the freezer. Continue with the remaining bars and topping. Freeze the coated bars for at least 10 minutes before serving.
STRAWBERRY SHORTCAKE BARS RECIPE
A deliciously fresh strawberry dessert, with creamy and chewy cookie layers. This strawberry shortcake bars recipe is absolutely divine!
Provided by Camille Beckstrand
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until fluffy.
- Add eggs, one at a time, mixing after each egg. Mix in vanilla.
- In a separate bowl whisk together flour, salt and baking soda. Add to wet mixture and mix just until combined.
- Spread on a greased, rimmed baking sheet (I use a 13x18x1" pan/cookie sheet). The dough will be just like cookie dough- heavy and sticky- so it's best to spray your hands with a little nonstick spray and use them to help mold the dough into the pan.
- Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Let cool completely.
- Mix together cream cheese, powdered sugar, and vanilla. Beat until smooth, then fold in the Cool Whip and stir well. Spread cream cheese layer over cooled sugar cookie bars.
- Place in the fridge for about 30 minutes to let the cream layer set up. Top with fresh strawberries, cut, and serve.
- I learned that these look the best if you put the strawberries on right before serving, otherwise the juice from the strawberries can tint your cream layer pink.
- Store leftovers in the fridge.
Nutrition Facts : Calories 311 kcal, Carbohydrate 46 g, Protein 5 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 60 mg, Sodium 169 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
STRAWBERRY SHORTCAKE CHEESECAKE BARS
Strawberry shortcake and creamy cheesecake make this irresistibly sweet treat that will be an instant hit at any summer party.
Provided by Annalise Sandberg
Categories Dessert
Time 2h30m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Line 13 x 9-inch pan with cooking parchment paper, or spray with cooking spray.
- In medium bowl, mix crust ingredients. Use a greased spatula or your fingers to press dough evenly into pan. Bake 12 to 15 minutes or until it just begins to turn golden brown; cool.
- While crust is cooling, in large bowl, beat cream cheese, 1/2 cup sugar and the vanilla 2 to 3 minutes or until smooth and creamy. In medium bowl, beat whipping cream to stiff peaks. Gently fold whipped cream into cheesecake mixture in 2 additions.
- Place sliced strawberries in even layer on top of cooled crust. Spread filling on top. Refrigerate 2 hours before slicing and serving. Top with additional whipped cream and strawberries, if desired.
Nutrition Facts : Calories 370, Carbohydrate 34 g, Cholesterol 70 mg, Fat 4 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 17 g, TransFat 1/2 g
STRAWBERRY CAKE BARS RECIPE
These Strawberry Cake Bars are so easy to make and full of amazing flavor. If you are looking for a simple and fast dessert, look no further. These are so easy to make and full of delicious strawberry flavor.
Provided by Camille Beckstrand
Categories Dessert
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Spray pan (either 8 x 11" or 9 x 9" pan) with non-stick cooking spray.
- Combine the cake mix, oil, and egg in a large bowl.
- Add the milk to the bowl slowly, you want the batter to remain as dense as possible.
- Fold in the strawberry jam and white chocolate chips.
- Dump batter in prepared pan and spread to the edges.
- Bake for 25-30 minutes (they will be a little soft/gooey in the middle- just let them sit for about 20-30 minutes and they will set up).
- To make frosting, combine all frosting ingredients together in a bowl and frost bars when cool (frosting is optional because these taste amazing without frosting, but I am a serious frosting lover, so I added some and loved the way it turned out).
Nutrition Facts : Calories 231 kcal, Carbohydrate 35 g, Protein 3 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 12 mg, Sodium 238 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
STRAWBERRY SHORTBREAD BARS
Fresh strawberries sit atop a buttery shortbread crust for a tasty springtime (or anytime) dessert! These bars taste great even after being refrigerated--and are maybe even better the next day!
Provided by Kim
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h35m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line an 8x8-inch pan with enough parchment paper to have an overhang on all sides.
- Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add egg and vanilla; beat until thoroughly combined. Mix in flour, salt, and baking soda until just combined. Using floured hands, press dough evenly into the prepared pan.
- Bake until edges of the crust just begin to brown, 12 to 16 minutes. Remove from oven and allow to cool for 10 minutes.
- Place sliced strawberries into a large bowl. Add sugar, cornstarch, and lemon juice. Toss to combine. Pour strawberries evenly over the crust. Place pan back into the oven and bake until strawberries have softened, 20 to 25 minutes. Let cool to room temperature in the pan.
- Place strawberry jam in a small microwave-safe bowl and heat in the microwave for 15 seconds, or until slightly runny. Brush melted jam over the top of strawberries, and allow the bars to finish cooling completely in the pan. Carefully lift bars out of the pan using the parchment edges, and cut into 9 bars. Store in the refrigerator.
Nutrition Facts : Calories 252.3 calories, Carbohydrate 36 g, Cholesterol 47.8 mg, Fat 11.1 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 6.7 g, Sodium 209.5 mg, Sugar 19 g
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