Piece of (strawberry short) cake

I’m starting to sound like a broken record, but for the third week in a row, I was in search of a recipe that was easy and quick. In fact, this is the first time this year that I made this week’s recipe on the same day I posted my blog.

Like any (recovering) journalist, I live for a deadline.

Thankfully, I picked another recipe this week that not only was as simple as it seemed but came together with little effort. I needed the latter after losing an altercation with a cat that has left my right hand only partially usable.

Strawberry shortcake bars also happen to be delicious and the kind of treat that will please my in-laws as we head to St. Louis this weekend to see them.

Strawberry shortcake bars ingredients (sans flour because I keep it in a big honkin’ container because I use that much).

Everything’s coming up Christinia!

Because I’m cutting it down to the wire (again), two quick notes on this recipe:

  • It’s pretty strong on the shortcake, which I like, but it may be a bit dry for others’ tastes. If that’s not your thing, maybe cut down on the flour or add a little more whipped cream to the topping.
  • It doesn’t specifically call for it, but a stand mixer works really well for this recipe. Creaming both the cake and the topping is enough of a pain when one’s hand is healthy but it was pretty much a requirement for me this week. A hand mixer would also work, but I really appreciated saving the labor this week.
Fresh from the oven (and cooled) and it was amazing.

Here’s what I did, mostly following a recipe I found randomly online:

Ingredients

For the bars:

  • 1 c. (or 2 sticks) unsalted butter, plus a little more for coating the sheet pan (I used to use salted but we’re *trying* to be healthier)
  • 2 c. sugar (like I said, trying)
  • 4 large eggs
  • 2 t. vanilla
  • 5 c. all-purpose flour
  • 1 t. salt
  • ½ t. baking soda

For the topping:

  • 8 oz. cream cheese, softened
  • 1 c. powdered sugar
  • 1 t. vanilla
  • 1 c. heavy whipping cream, whipped (or 8 oz Cool Whip but I like real cream, again, trying)
  • About 1 lb. strawberries, sliced

Directions

Heat oven to 375 degrees, and grease a large rimmed sheet pan.

In a large bowl, cream the butter and sugar until fluffy. Then, add the eggs one at a time until well incorporated. Add in vanilla and stir until combined.

In a separate large bowl, mix together the flour, salt, and baking soda. Add to the wet mixture and beat until combined. (The dough will look like cookie dough.)

Spread the mixture on the sheet pan, using greased hands to spread evenly onto the pan.

Bake shortcake for 10 to 15 minutes until golden.

Remove from oven and let cool.

Meanwhile, mix together the cream cheese, powdered sugar, and remaining vanilla. Beat until smooth. Fold in the whipped cream, and chill until the bars are cool.

Spread the cream mixture on top of the shortcake, and then cover with the sliced strawberries. Eat immediately, or chill until ready to serve to in-laws, and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *