Strawberries & Cream Bars
A shortbread crust with whipped cream cheese layer and topped with strawberry sauce. Let it sit and chill, then cut into perfect dessert squares. We love these during strawberry season!
Ingredients
Crust
- 1 cup butter
- 2 cups flour
- ½ cup powdered sugar
Cream Layer
- 1 8 oz cream cheese block
- ¾ cup powdered sugar
- 1 cup whipping cream
Strawberry Sauce
- ½ cup white sugar
- 2 Tbsp corn starch
- 1 cup water
- 3 drops red food coloring optional, but hightly recommended
- 2 cups strawberries, chopped
Instructions
Crust
- Preheat the oven to 350°. Using a pastry cutter, fork or electric hand mixer mix together the butter, flour and powdered sugar till crumbly, but holds together when pressed.
- Spray with oil or lightly grease a lightly 9x13 baking dish. Press the crumble into a smooth, solid crust in to the bottom of the dish.
- Bake at 350° for 20 minutes. Let it cool before adding on the next layers.
Cream Layer
- Using a stand mixer or hand mixer, blend the cream cheese and powdered sugar. Turn the mixer on low, while slowly pouring in the cream.
- Slowly up the speed of the mixer. Stop and scrape the sides, as needed. Whip till is smooth and firm.
- Spread the cream layer evenly over the cooled crust.
Strawberry Sauce
- With a whisk, blend together the sugar and corn starch. Slowly add the water while whisking.
- Whisk over medium high heat till thick and bubbly. Take off the heat.
- Whisk in a few drops of red food coloring if desired. If you choose not to, it won't affect the flavor, but it will not look very appetizing.
- After the sauce cools a bit, add in the chopped strawberries.
- Let the sauce cool to room temperature before spreading over the cream layer.
- Recommended to chill for 1 hour before eating. Cut into squares to chill.