Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups fresh strawberries, diced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
Special equipment needed:
- 9x13 inch baking dish
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 350°F. Line a 9x13 inch baking dish with parchment paper.
2. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs and vanilla extract, and mix until well combined.
3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
4. Spread half of the batter evenly into the prepared baking dish.
5. In a small saucepan, combine strawberries, sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until mixture thickens and strawberries break down, about 5-7 minutes.
6. Pour the strawberry mixture over the batter in the baking dish, spreading it evenly.
7. Drop spoonfuls of the remaining batter over the strawberry layer, spreading it as evenly as possible.
8. Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Allow the bars to cool completely in the baking dish before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Total time: 55-60 minutes
Temperature:
350°F
Serving size:
12-16 bars
Nutritional information:
Calories: 320
Total Fat: 16g
Saturated Fat: 10g
Cholesterol: 70mg
Sodium: 150mg
Total Carbohydrates: 42g
Dietary Fiber: 1g
Sugars: 26g
Protein: 3g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the added salt to 1/4 teaspoon.
- Frozen strawberries can be used instead of fresh strawberries, but thaw and drain them before using.
- Almond extract can be used instead of vanilla extract for a different flavor.
Variations:
- Blueberry Shortcake Bars: Substitute fresh blueberries for the strawberries.
- Lemon Shortcake Bars: Add 1 tablespoon of lemon zest to the batter and substitute lemon juice for the water in the strawberry mixture.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Use a sharp knife to cut the bars cleanly.
- Serve with whipped cream or vanilla ice cream for a delicious dessert.
Storage instructions:
Store the bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Reheating instructions:
Microwave the bars for 10-15 seconds to warm them up before serving.
Presentation ideas:
Serve the bars on a platter or individual plates. Dust with powdered sugar for a decorative touch.
Garnishes:
Fresh strawberries or whipped cream can be used as a garnish.
Pairings:
Serve with a cup of coffee or tea for a delicious afternoon snack.
Suggested side dishes:
Fresh fruit or a side salad would pair well with these bars.
Troubleshooting advice:
- If the bars are too crumbly, add a tablespoon of milk to the batter to help bind it together.
- If the bars are too wet, reduce the amount of water in the strawberry mixture.
Food safety advice:
Make sure to wash the strawberries thoroughly before using them.
Food history:
Strawberry shortcake is a classic dessert that dates back to the 1850s. It originated in the United States and has since become a popular dessert around the world.
Flavor profiles:
The bars have a buttery, slightly sweet flavor with a burst of fresh strawberry flavor.
Serving suggestions:
Serve the bars as a dessert or a sweet snack.
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