Description
Delicious buttery shortcake bars layered with a sweet-tart strawberry mixture, perfect for summer desserts or picnics.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 120 g (1/2 cup + 2 tbsp) granulated sugar
- 170 g (12 tbsp / 3/4 cup) unsalted butter, cold and cubed
- 8 g (2 tsp) baking powder
- 4 g (3/4 tsp) fine salt
- 1 large egg
- 120 ml (1/2 cup) sour cream
- 560 g (about 4 cups sliced) strawberries
- 15 g (1 tbsp) cornstarch
- 5 ml (1 tsp) lemon juice
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in cold butter until you have coarse crumbs.
- In a separate bowl, whisk the egg and sour cream, then fold into the flour mix.
- Press two-thirds of the dough into a lined 9×13-inch baking pan. Bake at 350°F (175°C) for 12 minutes.
- In a bowl, combine strawberries, sugar, cornstarch, and lemon juice. Let rest for 8-10 minutes.
- Spread the strawberry mixture over the par-baked crust.
- Crumble the reserved dough on top and bake for 18-22 minutes until golden.
- Cool for 30 minutes before slicing.
Notes
These bars are forgiving and perfect for make-ahead preparations. Store in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg