Strawberry Short­cake Bars with fresh strawberry sauce

Vegetarian Today - - Front Page -

Makes 12 serv­ings To­tal time: 11/4 hours + cool­ing FOR THE SAUCE, PURÉE: 4 cups fresh straw­ber­ries, hulled, halved or quartered if large, and di­vided 1/3 cup gran­u­lated sugar 1 Tbsp. corn­starch 1/4 cup water Pinch of ta­ble salt STIR IN: 1–2 drops red food color (op­tional) FOR THE BARS, WHISK: 2 cups all-pur­pose flour 1/4 cup gran­u­lated sugar 1 Tbsp. bak­ing pow­der 1/2 tsp. ta­ble salt CUT: 1 stick cold un­salted but­ter, cubed (8 Tbsp.) 1 cup diced fresh straw­ber­ries 4 oz. white bar choco­late, chopped 1/2 cup heavy cream 1 egg 1/2 tsp. pure vanilla ex­tract 3/4 cup strawberry jam Sparkling sugar Whipped cream

For the sauce, purée 3/4 cup halved straw­ber­ries in a food pro­ces­sor. Com­bine 1/3 cup gran­u­lated sugar and corn­starch in a saucepan. Stir in puréed straw­ber­ries, water, and pinch of salt; bring to a boil and cook un­til thick, stir­ring con­stantly, about 3 min­utes.

Stir in food color, re­move from heat, and let cool slightly; pour over re­main­ing 31/4 cups halved straw­ber­ries. Let sauce cool to room tem­per­a­ture, or re­frig­er­ate un­til ready to use.

Pre­heat oven to 375°. Coat a 9-inch square bak­ing pan with non­stick spray. Line pan with a 2-inch over­hang of parch­ment pa­per; coat with non­stick spray. For the bars, whisk to­gether flour, 1/4 cup gran­u­lated sugar, bak­ing pow­der, and 1/2 tsp. salt in a bowl.

Cut but­ter into flour mix­ture us­ing a pas­try blen­der un­til but­ter is pea­sized; stir in diced straw­ber­ries and white choco­late.

Whisk to­gether heavy cream, egg, and vanilla; add to flour mix­ture, blend­ing with a fork just un­til dough comes to­gether.

Press half the dough into bot­tom of pre­pared pan. Spread jam over dough, then pat re­main­ing dough over the top. Sprin­kle bars with sparkling sugar and bake un­til light golden, 35–40 min­utes. Cool bars to room tem­per­a­ture, then cut into 12 serv­ings. Serve bars with strawberry sauce and whipped cream. Per serv­ing: 343 cal; 16g to­tal fat (10g sat); 54mg chol; 255mg sodium; 49g carb; 2g fiber; 4g pro­tein

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