Sourdough Strawberry Shortcake Bars
Sourdough Strawberry Shortcake Bars are a perfect summer dessert that combines a buttery, cake-like base with whipped cream cheese topping, and jammy, fresh strawberries filling topping.
Equipment
- 1 9x13-inch baking dish or parchment-lined pan
- 1 Large mixing bowl
- 1 Medium saucepan
- 1 Whisk
- 1 Rubber Spatula
Ingredients
For the Shortcake Base
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 large eggs
- ¾ cup sourdough discard
- ¾ cup milk
- 1 ½ cups all-purpose flour
For the Jammy Strawberry Filling
- 1 pound fresh strawberries hulled and chopped
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
For the Cream Cheese Whip
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces whipped cream (or heavy whipping cream beaten to stiff peaks)
Instructions
Bake the Shortcake Base
- Preheat your oven to 350°F (180°C). Grease a 9x13-inch baking dish or line it with parchment paper.
- Cream the butter and granulated sugar together in a large mixing bowl until fully combined.
- Mix in the vanilla extract, salt, baking powder, eggs, and sourdough discard until smooth.
- Pour in half of the milk and half of the flour. Mix gently, then add the remaining milk and flour.
- Spread the batter evenly into your prepared dish. Bake for 20 to 25 minutes until the edges turn a light golden brown and a toothpick inserted into the center comes out clean.
- Set the dish aside and let the base cool completely.
Make the Jammy Filling
- Place the chopped strawberries, sugar, and lemon juice into a medium saucepan over medium heat. Stir frequently for about 5 minutes as the strawberries soften and release their juices.
- In a small bowl, whisk the cornstarch and water together into a smooth slurry. Pour this into the bubbling strawberries.
- Stir constantly for 1 to 2 minutes until the mixture thickens into a glossy, jammy consistency.
- Remove from heat. Let it cool to room temperature, then place it in the fridge for 30 minutes to chill and set.
Whip the Topping
- In a clean mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until completely smooth.
- Use a rubber spatula to gently fold the whipped cream into the cream cheese mixture until light and fluffy.
Assemble and Chill
- Spread the cream cheese whip evenly over the completely cooled shortcake base.
- Spoon the chilled jammy strawberry filling over the cream cheese layer. Spread it evenly, or gently swirl it with a knife for a marbled look.
- Place the bars in the refrigerator for at least 1 hour before slicing. This allows the layers to set so they cut cleanly.
