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Assorted strawberry dessert recipes for summer treats

Strawberry Dessert Bars

A simple yet elegant summer dessert featuring a buttery crumb base topped with juicy strawberry compote and a light mascarpone cream.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 3 hours
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Base and Crumbs
  • 1.5 cups all-purpose flour (or gluten-free 1:1 blend for a GF option) Use GF blend for gluten-free version.
  • 0.5 cups powdered sugar, sifted Sifting is for even mixing.
  • 0.5 teaspoons fine sea salt
  • 10 tablespoons unsalted butter, cold and cubed Use plant-based margarine for dairy-free option.
  • 1 teaspoons vanilla extract
Strawberry Compote
  • 4 cups fresh strawberries, hulled and quartered Frozen can be used if fresh are out of season; thaw and drain.
  • ⅓ cups granulated sugar Reduce to 2 tablespoons for very ripe berries.
  • 1 tablespoons fresh lemon juice Balances sweetness beautifully.
  • 1 teaspoons lemon zest Optional, for a bright lift.
Cream Layer
  • 8 ounces mascarpone cheese, room temperature Substitute whipped cream cheese for tangier profile.
  • 1 cups heavy whipping cream, cold Or coconut cream chilled overnight for dairy-free.
  • ⅓ cups powdered sugar, sifted
  • 1 teaspoons vanilla extract
Finishing and Garnish
  • extra hulled strawberries for decorating Sliced or whole.
  • fresh mint leaves Optional.
  • zested lemon or finely chopped toasted almonds For texture.

Method
 

Prepare the Crumb Base
  1. Preheat the oven to 350°F (175°C). Line an 8x8-inch pan with parchment, leaving an overhang.
  2. Combine flour, powdered sugar, and salt in a food processor and pulse to mix evenly.
  3. Add cold cubed butter and pulse until mixture resembles coarse sand with some pea-sized pieces.
  4. Press two-thirds of the mixture firmly into the bottom of the pan to form the base.
  5. Bake for 15 to 18 minutes until edges turn golden. Let cool slightly.
Make the Strawberry Compote
  1. In a medium saucepan, combine strawberries, granulated sugar, lemon juice, and optional lemon zest.
  2. Cook over medium heat, stirring occasionally, until berries release juices and mixture simmers.
  3. Simmer for 8 to 12 minutes until mixture thickens. Taste and adjust sugar if needed.
  4. Remove from heat and let cool slightly.
Prepare the Mascarpone Cream
  1. In a mixing bowl, beat mascarpone, powdered sugar, and vanilla until smooth.
  2. In a separate bowl, whip heavy cream to soft peaks.
  3. Gently fold the whipped cream into the mascarpone mixture until light and fluffy.
Assemble the Dessert
  1. Spoon cooled compote over the pre-baked crumb base and spread evenly.
  2. Dollop the mascarpone cream gently over the compote.
  3. Sprinkle reserved crumb mixture over the top and press down lightly.
Chill and Finish
  1. Refrigerate for at least 2 hours to allow flavors to meld and cream to set.
  2. Garnish with fresh strawberries, mint leaves, and a dusting of lemon zest or powdered sugar.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze uncut bars for up to 2 months.