STRAWBERRY SHORTCAKE CRUMBLE BARS
Makes 12 bars
With a buttery shortbread base, a light cream cheese filling folded with whipped cream and packed with chopped fresh strawberries, and a sprinkling of crisp shortbread crumbles and freeze-dried strawberries, this shareable shortcake is sure to brighten up anyone’s day. Bursting with strawberry flavor, these bars are the perfect springtime dessert.
1 cup (227 grams) unsalted butter, softened
⅓ cup (73 grams) firmly packed light brown sugar
1 large egg (50 grams), room temperature
3¼ cups (406 grams) all-purpose flour
1 teaspoon (3 grams) kosher salt
1 teaspoon (4 grams) vanilla extract
8 ounces (226 grams) cream cheese, softened
1 cup (120 grams) confectioners’ sugar
1 cup (240 grams) heavy whipping cream
¾ cup (140 grams) chopped fresh strawberries
¼ cup (7 grams) crushed freeze-dried strawberries
1. Preheat oven to 350°F (180°C). Spray a 13x9-inch baking pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and brown sugar at medium-high speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating until combined. Add flour, salt, and vanilla, beating until a dough forms. Firmly press three-fourths of dough (555 grams)
