Strawberry Shortcake Bars
There’s nothing quite like the taste of summer, and these strawberry shortcake bars are the perfect way to enjoy it! With a buttery crust, sweet vanilla cream, and juicy strawberries, these bars are sure to be a hit at your next potluck or picnic. And they’re easy enough to make in a pan or in individual cups – whichever you prefer!
There’s nothing quite like the taste of summer, and these strawberry shortcake bars are the perfect way to enjoy it! With a buttery crust, sweet vanilla cream, and juicy strawberries, these bars are sure to be a hit at your next potluck or picnic. And they’re easy enough to make in a pan or in individual cups – whichever you prefer!
The History of Strawberry Shortcake
Strawberry shortcake has been around for centuries, and its origins are a bit of a mystery. Some say it originated in England, while others claim it was invented in America. What we do know is that the first recorded recipe for strawberry shortcake appeared in an English cookbook in the early 1800s. This early version of the dish was made with a biscuit-like cake, fresh strawberries, and cream.
Over the years, the recipe for strawberry shortcake has evolved to include a variety of different ingredients and methods of preparation. Today, there are countless variations of the classic dish, each with its own unique twist. Whether you prefer your strawberry shortcake with a fluffy cake or a buttery biscuit, there’s a recipe out there for you!
What is Shortcake
Shortcake is a type of cake that is made with a shortening-based dough. This results in a cake that is light and fluffy, with a crumb that melts in your mouth. Shortcake can be flavored with a variety of different ingredients, but the most popular version is strawberry shortcake. This dessert consists of a shortcake biscuit or cake, topped with sliced strawberries and whipped cream. It’s the perfect summer treat!
When Are Strawberries in Season
In the United States, strawberries are typically in season from April to June. However, thanks to advances in technology, it is now possible to find fresh strawberries year-round at most supermarkets. If you’re looking for the freshest berries possible, though, you’ll want to buy them during peak season. Not only will they taste better, but they’ll also be more affordable.
How to Select the Perfect Strawberry
When you’re shopping for strawberries, there are a few things to keep in mind. First, look for berries that are uniform in size and shape. This will ensure that they cook evenly and taste great. Second, make sure the strawberries are bright red in color and free of blemishes. And finally, give them a sniff – they should smell sweet and fragrant.
How to Tell Strawberries Are Ripe
Strawberries are ripe when they’re bright red in color and fragrant. You should also be able to easily remove the stem without damaging the fruit. If the stem is still attached, the strawberry isn’t quite ready to eat. And if it’s starting to turn white or brown, it’s past its prime.
What to Do with Overripe Strawberries
If your strawberries are starting to go bad, there’s no need to throw them out. There are plenty of ways to use overripe fruit! One option is to puree the berries and add them to smoothies or yogurt. You can also bake them into pies, muffins, or other desserts. Or, if you’re feeling creative, you can use them to make strawberry jam or jelly.
No matter how you choose to enjoy them, strawberries are a delicious and versatile fruit that are perfect for summertime! So get out there and stock up while they’re in season. And don’t forget to try your hand at making strawberry shortcake – it’s easier than you think!
How to Store Strawberries
Strawberries are best when used within a few days of being purchased. However, if you need to store them for longer, there are a few things you can do. First, remove any damaged or moldy berries. These can cause the rest of the fruit to spoil more quickly. Second, place the strawberries in a single layer on a paper towel-lined plate and store them in the fridge. This will help to keep them from getting squished and bruised. Finally, be sure to eat them as soon as possible – they won’t taste as fresh after a few days in the fridge.
Tips for Moist Shortcake
There are a few things you can do to ensure that your shortcake is moist and delicious. First, be sure to use fresh ingredients. This will make a big difference in the flavor and texture of your cake. Second, don’t overmix the batter – mix just until the ingredients are combined. Overmixing will result in a tough cake. And finally, don’t forget the sugar! A little bit of sweetness will help to balance out the flavors and keep your cake moist.
How to Make Strawberry Shortcake
Making strawberry shortcake is easier than you might think! Whether you’re making a cake or biscuit-based version, the process is pretty similar. First, you’ll need to prepare your strawberries by washing them and slicing off the green tops. Then, you’ll make your cake or biscuit dough and bake it according to the recipe instructions. Once the cake or biscuits are cooled, you’ll top them with sliced strawberries and whipped cream. And that’s it – you’re ready to enjoy a delicious summer treat!
Ingredients
Strawberry Topping Ingredients
- 16 oz. Strawberries
- ¾ cup Sugar
- 1 tsp. Monin Strawberry Syrup
Shortcake Ingredients
- ½ tsp. Salt
- 2¾ cups Flour
- 1½ tbsp. Baking Powder
- 2½ tbsp. Sugar
- 2 Organic Eggs (beaten)
- 8 oz. Organic Plain Greek Yogurt
- ¾ cup Organic Unsalted Butter (sliced into small blocks) or Shortening
- 1 tsp. Monin Vanilla Syrup
Instructions
Cut your strawberries into halves and add to a medium mixing bowl. Sprinkle over ¾ cup sugar and strawberry syrup. Stir and set aside.
Preheat oven to 425 degrees F.
Add 2 tbsp. sugar, salt, flour, and baking powder to large mixing bowl. Using a pastry blender, press room temperature butter into flour mixture.
Mix beaten eggs, Greek yogurt, and Monin vanilla syrup together. Combine with flour mixture. Stir just until all ingredients have been distributed evenly.
Now you can decide how to make your cakes. For individual servings, you can just set your paper cups on a cookie sheet and distribute your mixture equally between them.
Or, if you aren’t that motivated or just don’t have the paper cups on hand, simply grab a pie dish or cake pan and lightly grease it. Then spread your mixture into it.
Bake in the oven for approximately 15 minutes. Check the center with a toothpick to ensure it’s not too mushy. It should be light and golden. Remove from the oven and let cool.
If you have made individual servings, you can simply add a spoonful of strawberries on top to serve, otherwise, cut your cake into individual bars. I will usually get 10 – 12 servings from one pan, depending on how large I cut the bars.
Place them onto plates, then spoon the strawberry mixture on top to serve. Additionally, you can add a spoon full of whipped cream and some fresh mint leaves as garnish.
These cakes are the perfect texture. They have a lovely crumb that is not too dry, but they aren’t moist like a normal cake, either. They are even delicious on their own, without the strawberries. But the fruit gives them that extra zing that makes them the perfect treat for summer.
Strawberry Shortcake Bars
There’s nothing quite like the taste of summer, and these strawberry shortcake bars are the perfect way to enjoy it! With a buttery crust, sweet vanilla cream, and juicy strawberries, these bars are sure to be a hit at your next potluck or picnic. And they’re easy enough to make in a pan or in individual cups – whichever you prefer!
Ingredients
Strawberry Topping
- 16 oz. Strawberries
- ¾ cup Sugar
- 1 tsp. Monin Strawberry Syrup
Shortcake
- ½ tsp. Salt
- 2¾ cups Flour
- 1½ tbsp. Baking Powder
- 2½ tbsp. Sugar
- 2 Organic Eggs (beaten)
- 8 oz. Organic Plain Greek Yogurt
- ¾ cup Organic Unsalted Butter (sliced into small blocks) or Shortening
- 1 tsp. Monin Vanilla Syrup
Instructions
- Cut your strawberries into halves and add to a medium mixing bowl. Sprinkle over ¾ cup sugar and strawberry syrup.
- Stir and set aside.
- Preheat oven to 425 degrees F.
- Add 2 tbsp. sugar, salt, flour, and baking powder to large mixing bowl.
- Using a pastry blender, press room temperature butter into flour mixture.
- Mix beaten eggs, Greek yogurt, and Monin vanilla syrup together. Combine with flour mixture.
- Stir just until all ingredients have been distributed evenly.
- Lightly grease 9 x 13 cake pan, then spread your mixture into it.
- Bake in the oven for approximately 15 minutes.
- Check the center with a toothpick to ensure it’s done. It should be light and golden.
- Remove from the oven and let cool.
- Cut your cake into individual bars.
- Place them onto plates, then spoon the strawberry mixture on top to serve.
Notes
- You can usually get 10 - 12 large cake bars from one pan, but you can cut them smaller for more servings.
- Add whipped cream or vanilla ice cream on the side for extra decadence.
- For something different, replace the strawberry syrup with balsamic vinegar for a bold new flavor profile.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving:Calories: 355Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 42mgSodium: 299mgCarbohydrates: 42gFiber: 2gSugar: 18gProtein: 6g
This nutrition information is automatically calculated and may not be entirely accurate. Please do your own research if you are overly concerned about specific macros.
Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.
