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Creating these blissful bars is a straightforward process that anyone can master with the right guidance. Here’s how to make them from scratch.

Frozen Strawberry Shortcake Bars

Discover the ultimate summer dessert with Chilly Strawberry Bliss Bars! These delightful treats perfectly blend the fresh taste of strawberries with a moist cake base and a fluffy whipped topping. Easy to prepare, they cater to various dietary preferences, making them perfect for any occasion like picnics or parties. With vibrant colors and delicious flavors, these bliss bars are a refreshing delight that everyone will love. Get ready for a sweet way to celebrate the warm days ahead!
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Ingredients
  

For the Strawberry Layer:

2 cups fresh strawberries, hulled and sliced

2 tablespoons honey (or maple syrup for a vegan option)

1 tablespoon fresh lemon juice

1 tablespoon cornstarch

For the Cake Layer:

1 cup all-purpose flour

½ cup granulated sugar

½ teaspoon baking powder

¼ teaspoon salt

½ cup unsalted butter, melted (or coconut oil for a vegan option)

1 large egg (or a flaxseed egg for a vegan option)

1 teaspoon vanilla extract

¼ cup milk (can be dairy or plant-based)

For the Whipped Topping:

1 cup heavy whipping cream (or coconut cream for a vegan option)

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Instructions
 

Prepare the Strawberry Layer:

    In a medium saucepan, add the sliced strawberries, honey (or maple syrup), lemon juice, and cornstarch. Cook over medium heat for approximately 5 minutes, stirring occasionally, until the strawberries soften and the mixture thickens slightly. Remove the saucepan from the heat and allow it to cool completely.

      Make the Cake Layer:

        Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined. In a separate bowl, mix the melted butter, egg (or flaxseed egg), vanilla extract, and milk until smooth. Gradually add the wet mixture to the dry ingredients, stirring gently until just combined—be careful not to overmix!

          Assemble in a Pan:

            Line an 8x8 inch baking dish with parchment paper, ensuring it hangs over the edges for easy removal later. Pour half of the cake batter into the prepared dish and spread it out evenly. Carefully layer the cooled strawberry mixture over the cake batter, spreading it across the surface. Pour the remaining cake batter on top and gently spread it to cover the strawberries.

              Bake the Layered Cake:

                Place the baking dish in the preheated oven and bake for 25-30 minutes. The cake is done when a toothpick inserted into the center comes out clean. Once baked, remove the dish from the oven and allow it to cool in the pan completely.

                  Prepare the Whipped Cream Topping:

                    In a mixing bowl, beat the heavy whipping cream (or coconut cream) with the powdered sugar and vanilla extract on medium-high speed. Whisk until stiff peaks form, creating a light and fluffy topping.

                      Layer the Bars:

                        Once the cake has cooled completely, spread the whipped cream topping evenly across the top of the cake. Place the baking dish in the freezer and let it freeze for at least 4 hours or until fully solid.

                          Serve the Bars:

                            After freezing, lift the dessert out of the baking dish using the edges of the parchment paper. Place it on a cutting board and use a sharp knife to cut into bars. For easier slicing, allow the bars to sit at room temperature for a few minutes before serving.

                              Prep Time, Total Time, Servings: 15 minutes | 5 hours (including freezing) | 9 bars

                                Presentation Tips:

                                  Serve the bars on a decorative platter, garnished with slices of fresh strawberries and a sprinkle of mint leaves for a refreshing touch. Enjoy!