By Holly Sosa
Living in Southern California, spring brings with it baskets full of strawberries. And once the sweet berries are ripe enough, my kiddos devour them by the bowls full. From strawberry jam to a simple bowl of berries diced up over oatmeal, my family enjoys all the strawberry has to offer. When Bob’s Red Mill asked me to share one of my favorite springtime recipes in partnership with them, I knew I’d feature these deliciously sweet berries. One of our favorite desserts are my Strawberry Shortcake Bars and I make quite the spectacle out of them by refusing to whip them up in any other months than April or May. After all, that’s peak strawberry season and as far as I’m concerned that’s when the best strawberries are harvested. See how serious we Californians take our sweet fruit?
To make these delicious bars, I start off with a full cup of butter, a dash of vanilla, and some sugar.
Once it’s all creamed together, I slowly add in my Bob’s Red Mill All Purpose Flour. Their All-Purpose Flour is unbleached, unbromated, enriched baking flour milled from high quality North American wheat. Bob’s Red Mill offers a variety of premium baking flours like Paleo Baking Flour or Gluten Free 1-to-1 Baking Flour (both of which can be substituted in this recipe), making them ideal for spring baking.
The dough that forms is flaky, but easy to mold. I transfer the dough to a prepared (greased or oiled) baking pan and press it into the bottom of the pan, ensuring it covers the entire surface.
Next I bake it at 350F for thirty minutes; then I remove it and let it cool completely before moving on to the topping.
For the topping, I simply added a brick of room temperature cream cheese to a cup of melted white chocolate chips to my mixer bowl and combined them together.
I spread the delicious topping all over the bottom layer in the pan.
Finally, I cover the whole thing with plenty of strawberries that I had previously washed and chopped up.
These positively delectable Strawberry Shortcake Bars are a whole-family-pleaser. Husband, kiddos, and even mama all enjoy this tasty dessert. It’s simple to whip up the day before a spring barbecue or event and features one of springs best harvests with plenty of juicy strawberries over a bed of moist cake and fluffy topping.
- one cup sugar
- one cup butter, softened
- one teaspoon vanilla
- two cups Bob’s Red Mill All-Purpose Flour
- one brick cream cheese (8 ounces)
- one cup white chocolate chips, melted
- two cups washed and diced strawberries
- Combine sugar, butter, and vanilla in mixer. Mix on medium speed for about one minute.
- Add flour and mix until just combined. Dough will be crumbly.
- Press dough into prepared baking dish.
- Bake at 350F for 30 minutes.
- Allow to cool completely before adding topping.
- In mixer combine one brick cream cheese with white chocolate until combined.
- Spread over top of bottom layer.
- Top with strawberries.
- Enjoy immediately or refrigerate for later.
This is a sponsored post written by me on behalf of Bob’s Red Mill. Thank you to Bob’s Red Mill for partnering with me. And thank you readers for supporting the brands that support this blog and my family.