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STRAWBERRY SHORTCAKE BARS

Soft Crust Like Vanilla Cake Blends Perfectly with a Thin Layer of Whipped Cheese Cream. Complete with Fresh Strawberries for a Delicious Strawberry Cake Bar!



FAVORITE BAR VERSION!
Is your family like us because we never need a reason to make desserts? 😉 Maybe a little worrying, but it is quite disturbing for children if there is no dessert after dinner. And I'm not talking about OUR children. I talk about my parents' children ... ADULTS!

This Strawberry Shortcake Bar has long been a favorite among adults since we first tried it! Super soft cakes like perfect crust combine with a thin layer of cream cheese and whipped cream, topped with fresh cold strawberries. That is heavenly!

It tastes like a classic strawberry cake, but with a little complexity. Plus, it easily feeds the crowd because you only make one pan and cut it into bars!

HOW TO MAKE STRAWBERRY SHORTCAKE BARS
This recipe has two parts: The cake base and the whipped cream cheese topping. Although the steps are super simple, make sure you plan ahead with time, because it needs to be refrigerated for at least 3 hours!

CAKE BATTERY In a large bowl beat with sugar and butter until creamy. Mix eggs, baking powder, and salt. Switching between adding flour and milk, shake after each addition. Shake until all ingredients are mixed. Stir in vanilla extract.

BURN. Pour the mixture evenly into a 9 x 13-inch pan that is lubricated and smeared. Bake at 350 for 18-20 minutes until the toothpicks come out clean. Make sure not to bake too much. The cake must be flat and light in color. Allow cooling completely. Put aside.

CREAM CHEESE TOPPING. In a large bowl, beat the cream cheese, refined sugar, and the frozen shake topping.

GATHERING. Spread the cream cheese mixture over the cold cake. Top with diced strawberries. Chill for 3 hours.

TIPS AND VARIATIONS
Make in advance: The ingredients in the cake bar can be made 1-2 days in advance and stored separately until you are ready to make the cake.

Time: Cover and store leftovers in the refrigerator. The stems will last for a few days, but the strawberries will only last for one or two days. You can easily pick old strawberries and add them with freshly cut berries.

Change: Include different fruits such as raspberries, blueberries, banana slices, kiwi slices ... whatever you think will taste good.

INGREDIENTS
Vanilla butter cake

  • 1/2 cup softened butter
  • 1 cup of granulated sugar
  • 2 eggs
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups flour
  • 3/4 cup of milk
  • 1 teaspoon pure vanilla extract
  • 1 pint of strawberries

Froze up

  • Softened 8-ounce cream cheese
  • 1/4 to 1/2 cup powdered sugar
  • 8 ounces of the frozen cold whip


INSTRUCTIONS

  1. In a large bowl, beat with sugar and butter until creamy. Mix eggs, baking powder, and salt. Switching between adding flour and milk, shake after each addition. Shake until all ingredients are mixed. Stir in vanilla extract.
  2. Pour the mixture evenly into a 9 x 13-inch pan that is lubricated and smeared.
  3. Bake at 350 for 18-20 minutes until the toothpicks come out clean. We sure don't bake too much. The cake must be flat and light in color. Allow cooling completely. Put aside.
  4. Cut the strawberries and set aside.
  5. In a large bowl, beat the cream cheese, refined sugar, and the frozen shake topping. Spread the cream cheese mixture over the cold cake. Top with diced strawberries.
  6. Chill for 3 hours.
This recipe is inspired by lilluna

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