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Strawberry Cream Cheese Shortbread Bars

Buttery shortbread crust topped with creamy filling and fresh strawberries, these bars are elegant yet simple to make.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 25 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Shortbread Crust
  • 1 cup Unsalted butter, softened Use truly softened butter, not melted.
  • 2 cups All-purpose flour
  • 1/2 cup Confectioners' sugar
  • 2 tablespoons Cornstarch
  • 1/4 teaspoon Salt
For the Cream Cheese Filling
  • 16 ounces Brick-style cream cheese, softened Two 8 oz blocks.
  • 3/4 cup Granulated sugar
  • 1 large Egg
  • 2 tablespoons All-purpose flour
  • 1 teaspoon Almond extract Vanilla extract can be used as a substitute.
For the Frosting
  • 2 tablespoons Unsalted butter Melt until soft.
  • 1 cup Confectioners' sugar
  • 1/2 teaspoon Almond extract
  • 2-3 tablespoons Heavy cream or milk Adjust to achieve desired consistency.
For the Topping
  • 1 cup Fresh strawberries, diced Slice strawberries thin if they’re on the larger side.

Method
 

Preparation
  1. Preheat your oven to 350°F and line an 8-by-8-inch baking pan with aluminum foil, leaving an overhang.
  2. Spray the foil lightly with cooking spray.
Making the Crust
  1. In a large bowl, mix the softened butter, flour, confectioners' sugar, cornstarch, and salt until it resembles coarse, damp sand.
  2. Press the crumbly mixture into the prepared pan evenly.
  3. Bake for 15 minutes until edges are slightly golden.
Cream Cheese Filling
  1. In a clean bowl, beat the softened cream cheese, granulated sugar, egg, flour, and almond extract until smooth.
  2. Pour the filling over the baked crust while still warm, spreading evenly.
  3. Bake for an additional 16 to 19 minutes until the center barely jiggles.
Cooling and Frosting
  1. Let the bars cool completely in the pan for about 30 minutes.
  2. While cooling, make the frosting by melting the butter and mixing in confectioners' sugar and almond extract, adding heavy cream gradually until smooth.
  3. Spread the frosting over the cooled bars and top with diced strawberries.
Serving
  1. Slice into squares and serve. Enjoy!

Notes

Refrigerate leftovers in an airtight container for up to three days. Bars can be made ahead of time and taste better chilled.