Strawberry Shortcake Bars

I wanted to make a red white and blue dessert for Memorial Day and I had this idea that I could make something truly scrumptious if I combined shortbread with the cream filling from my sister in law's awesome strawberry pretzel salad and fresh fruit (specifically strawberries and blueberries- because they're both on sale and in season and fit my red white and blue motif).  The end result was a hit.  I did make a variant with peaches in addition to strawberries and blueberries, half whole wheat flour and reduced fat cream cheese (I've now made this three times in one week) and it was just as well received.  Regardless- I would not label this a healthy recipe.  Just a super yummy summer dessert.


Strawberry (or peach, raspberry, blueberry etc.) Shortcake Bars

Ingredients:

• 1 1/3 cups butter (preferably cold or room temp)
• ½ cup sugar
• 2 ½ cups flour (all purpose or whole wheat- your choice)
• 8 oz cream cheese (regular or Neufchatel)
• 1 cup sugar
• 1 –1 ½ cups whipping cream
• 1 teaspoon vanilla
• 11/2 pounds strawberries or fruit combination of your choice
• Sugar as needed to sweeten fruit

Directions:

1. Make shortbread crust by combining butter and sugar in a mixer or by hand with a pastry blender.  Add flour and combine until dough is evenly crumbly.  Pat into a lightly greased 9X13 glass pan and cook for 25 minutes at 350 degrees.  Let cool completely.
2. Make whipped filling by first combining cream cheese and sugar.  In a separate bowl whip the cream and vanilla until it forms stiff peaks.  Fold whipped cream into cream cheese mixture until fully combined.  If crust has cooled you can spread cream layer on crust and chill in the refrigerator while you prep the fruit.
3. Slice fresh fruit and sweeten to taste with sugar, as needed.  Spread fruit on cream layer.  Keep chilled until ready to serve. 
4. Enjoy!