Ingredients
Scale
- 2 cups all-purpose flour (substitute with gluten-free flour blend for GF option)
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 1 cup heavy cream, divided
- 1 teaspoon pure vanilla extract
- 3 cups fresh strawberries, hulled and sliced
- 1/4 cup powdered sugar (optional, for sweetening strawberries)
- 1 cup mascarpone cheese or cream cheese, softened
- 2 tablespoons honey or maple syrup (for cream mixture)
In my experience, using fresh, ripe strawberries makes all the difference. Once, I tried this recipe with frozen berries in a pinch, but the flavor wasn’t quite as vibrant. I always recommend taking that extra moment to pick the best strawberries you can find—it’s worth it, trust me!
Instructions
- Preheat your oven to 375°F and line a 9×13-inch baking pan with parchment paper, leaving extra hanging over the edges for easy removal.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Using a pastry cutter or your fingertips, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs, about the size of peas. This step reminds me of the times I stood in my grandmother’s kitchen, learning to feel the dough’s texture with my hands—such a simple skill that makes all the difference.
- Pour in 1/2 cup of heavy cream and stir gently until the dough just comes together. Avoid overmixing to keep the bars tender.
- Press about two-thirds of the dough evenly into the prepared pan to create the shortcake base.
- Bake for 15-18 minutes or until the edges are golden brown. Remove from the oven and let cool slightly.
- While the base bakes, toss the sliced strawberries with powdered sugar if you prefer a sweeter bite. Let them sit to macerate and release their juices.
- In a medium bowl, beat the mascarpone cheese with the remaining 1/2 cup heavy cream, vanilla extract, and honey until smooth and creamy. This is where my kitchen often fills with the sound of my kids’ laughter as they sneak tastes of the sweet cream—such joyful little moments.
- Once the shortcake base has cooled, spread the cream mixture evenly over it.
- Scatter the macerated strawberries on top of the cream layer, letting any extra juice drizzle down for that perfect balance of flavors.
- Break the remaining dough into small chunks and sprinkle them over the strawberries to create a crumbly topping.
- Return the pan to the oven and bake for another 12-15 minutes, or until the topping is golden and the cream is set.
- Allow the bars to cool completely before lifting them out using the parchment paper. Chill in the fridge for an hour if you prefer them firmer, then cut into squares and serve.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International