I can feel spring coming, can’t you? Granted, I live near the coast and the distinction between the seasons is much more nuanced than I’m used to. However, we know the seasons by the fruit and vegetables that are ripe and ready! I’m looking forward to springtime fresh berries, because I have a feeling they’re going to be so good this year. And I’m not just talking about strawberries–I’m here for the blackberries, too! After all, making blackberry cupcakes with blackberry buttercream is the best use of them! Blackberry cheesecake brownies will be happening regularly, and so life will be so delicious. Let’s get back to strawberries, though! If you love strawberry desserts, you will love these strawberry shortcake bars because the addition of Pimm’s is so unusual and so delicious! Also, if you’ve made my mini strawberry cheesecakes, you should make these strawberry shortcake bars next. If you have leftover frozen berries after making my strawberry milk, you can absolutely use them here, just thaw and drain before marinating. I also want to add that if you’re baking for Valentine’s Day, use the method from my strawberry muffins to shape the berries into hearts for topping.
How to Make Strawberry Shortcake Bars:
I make a shortbread base in a bread loaf pan, top it with a thick layer of sweetened cream cheese, and place the prettiest little strawberries on top that I soaked in Pimm’s. Have you had Pimm’s? It’s this fruity, herby drink that goes great with summertime. I like to muddle strawberries with Pimm’s in cocktails, so I added it to my bowl of strawberries on a whim. As evident by the excessive finger licking during the assembly of the dessert, I can attest it was not a bad choice. I make these small batch strawberry shortcake bars in a bread loaf to pan to make 2 generous (or 4 normal) servings. This is the exact loaf pan that I use and love.
The Ingredients
Butter. When making shortbread, it contains such few ingredients. This means that each ingredient should be of the highest quality, especially butter. I love using a European-style butter with a slightly higher percentage of fat. A grass-fed butter that is super golden yellow would be delicious, too. However, please know that I test my recipes with ingredients of all price points, and regular grocery-store brand butter works for these strawberry shortcake bars, too.Powdered Sugar. We always make shortbread with powdered sugar because it contains a small amount of cornstarch, which makes the crust delicate and crumbly. You may see it labeled ‘confectioner’s sugar’ or ‘10x sugar.‘Flour. All-purpose flour that has been fluffed with a measuring cup, scooped generously into the cup, and leveled with a knife.Salt.Cream Cheese. Be sure to slice your cream cheese and leave it at room temperature for about an hour to soften fully before attempting to whip it for the frosting. Otherwise, it contain lumps that are nearly impossible to remove.Strawberries. Fresh, local, super ripe berries are my first choice for these strawberry shortcake bars. However, if its winter, you can use frozen berries that you first defrost fully at room temperature and then drain. It’s important to drain off the excess liquid so that the berries can properly marinate in sugar and Pimm’s.Pimm’s Liquor. This is entirely optional, but this gin-based liquor that errs on the side of bitter and floral is so good with strawberries. You can omit or use any of the substitutions listed below.
The Instructions
Strawberry Shortcake Bars Variations
Alcohol: Pimm’s can be hard to find, if you don’t have a well-stocked store near you, so try flavored vodka or gin in its place.Alcohol-Free: To skip booze (or if you don’t have Pimm’s), use ½ teaspoon of fresh orange zest in its place.Cream Cheese: You can add orange zest, vanilla bean, or lemon zest to the whipped cream. cheese frosting to slightly alter the flavors of these strawberry shortcake bars.
Storage:
These strawberry shortcake bars need to be stored in the fridge because they contain cream cheese in the frosting. I don’t recommend making them too far in advance, because the strawberries will continue to release more juice as they rest, making the crust soggy over time. If you must make them in advance, keep the frosting separate from the crust, and add the berries just before serving. You can freeze the crust in a freezer storage container for up to 3 months. Defrost at room temperature for about 4-6 hours. Strawberries: Fresh strawberries are my first choice for this recipe. However, if its winter, you can use frozen berries that you first defrost fully at room temperature and then drain. It’s important to drain off the excess liquid so that the berries can properly marinate in sugar and Pimm’s.Pimm’s Liquor: This is entirely optional, but this gin-based liquor that errs on the side of bitter and floral is so good with strawberries. Pimm’s can be hard to find, if you don’t have a well-stocked store near you, so try flavored vodka or gin in its place.Alcohol-Free: To skip booze (or if you don’t have Pimm’s), use ½ teaspoon of fresh orange zest in its place.Other Cream Cheese Flavorings: You can add orange zest, vanilla bean, or lemon zest to the whipped cream. cheese frosting to slightly alter the flavors of these strawberry shortcake bars.
