Strawberry Shortcake Bars Food

STRAWBERRY SHORTCAKE BARS

Steps:

• Preheat oven to 350F degrees. Line 9x9 cake pan with aluminum foil and spray with non-stick cooking spray. Set aside.
• In a large bowl, using an electric or stand mixer, mix together the cake mix, eggs, and vegetable oil until combined and dough forms.
• Press dough evenly into prepared pan using a spatula. Bake for 20 minutes or until edges are lightly brown. Let cool completely before frosting.
• In a small bowl combine the strawberry gelatin mix, 4 Tablespoons butter, and 1/2 cup flour. Using a fork to mix ingredients together until crumble forms. In another small bowl, combine the vanilla pudding mix, 4 Tablespoons butter, and 1/2 cup flour. Using a fork to mix ingredients together until crumble forms.
• Spread both the strawberry and vanilla crumble onto a lined cookie sheet with parchment paper or a silicon baking mat. Bake at 350F degrees for 10 minutes. *Check crumble at 5 minutes, stirring so that the crumble doesn't burn. Place pan in freezer for 10 minutes to cool down the crumble quickly to sprinkle on top of bars.
• In a large bowl, using an electric or stand mixer, mix together the cream cheese, powdered sugar, vanilla extract, and Cool Whip blending on high until frosting is light and fluffy.
• Frost top of cooled bars and sprinkle a generous amount crumble on top. Cut into squares and enjoy!

STRAWBERRY SHORTCAKE BARS RECIPE

Steps:

• In a large bowl, cream butter and sugar until fluffy.
• Add eggs, one at a time, mixing after each egg. Mix in vanilla.
• In a separate bowl whisk together flour, salt and baking soda. Add to wet mixture and mix just until combined.
• Spread on a greased, rimmed baking sheet (I use a 13x18x1" pan/cookie sheet). The dough will be just like cookie dough- heavy and sticky- so it's best to spray your hands with a little nonstick spray and use them to help mold the dough into the pan.
• Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Let cool completely.
• Mix together cream cheese, powdered sugar, and vanilla. Beat until smooth, then fold in the Cool Whip and stir well. Spread cream cheese layer over cooled sugar cookie bars.
• Place in the fridge for about 30 minutes to let the cream layer set up. Top with fresh strawberries, cut, and serve.
• I learned that these look the best if you put the strawberries on right before serving, otherwise the juice from the strawberries can tint your cream layer pink.
• Store leftovers in the fridge.

STRAWBERRY SHORTCAKE BARS

Steps:

• Line a small baking sheet with parchment paper, wax paper or aluminum foil and set aside.
• Place the white chocolate in a medium bowl and set aside. Place the heavy cream in a microwave-safe bowl and heat on high for 1 minute, or bring to a simmer in a small pot over low heat. Pour the hot heavy cream over the white chocolate and let sit, stirring occasionally, until the chocolate has melted, about 5 minutes.
• Meanwhile, place the cookies and freeze-dried strawberries in a resealable plastic bag and gently crush with a rolling pin or skillet until everything is crushed and mostly gravel-sized (or crush toppings in a food processor). Place the toppings mixture in a large, shallow plate or baking dish along with the strawberry cereal.
• Working with one ice cream bar at a time, pour the white ganache all over a bar. Use a butter knife to spread the ganache to fully coat. Lay the bar on the plate with the toppings, pressing gently to adhere. Flip the bar over and continue pressing in the toppings to fully cover the bar.
• Place on the prepared baking sheet and immediately place in the freezer. Continue with the remaining bars and topping. Freeze the coated bars for at least 10 minutes before serving.

STRAWBERRY SHORTCAKE BARS

Steps:

• Prepare angel food cake mix as directed on box, pour into 2 ungreased 9x13 baking pans (1/2 into each pan).
• Bake as directed on box, allow to cool.
• Mix pudding and milk thoroughly, allow to sit about 5 minutes then spread over completely cooled cakes (1/2 over each cake).
• Layer sliced strawberries over pudding layer (1/2 on each cake).
• Spread cool whip over top of strawberries (1 carton for each cake).
• Refrigerate 1+ hours before serving.