Strawberry Shortcake Party Squares

More of a crumble than a square, this recipe is a gorgeous dessert that will leave guests begging for seconds... or thirds! Keep it strawberry, or swap the strawberries for equal amounts of blueberries, raspberries, or cherries (or a mix of them all!) for a fresh flavour take on this simple and delicious dessert.

🍓 Strawberry Shortcake Party Squares (makes 12 large squares) 🍓

Shortbread Topping:
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup cornstarch
3/4 cup unsalted butter, room temperature
1 drops soft pink gel food colouring
1/2 teaspoon pure vanilla extract

Strawberry Filling:
10 cups fresh or frozen strawberries, hulled and cut into quarters
1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon vanilla bean paste

Vanilla Bean Whipped Cream:
2 cups whipping (35%) cream
1 tablespoons icing sugar
1/2 teaspoon vanilla bean paste

Garnish:
6 strawberries, cut in half, tops still attached

Method:

Shortbread Topping:

1. In a small bowl, whisk together the flour, sugar, and cornstarch.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on high speed for 4 minutes, until it looks light and fluffy. Midway through, add the food colouring, scrape down the sides of the bowl, and continue mixing. Reduce the speed to low. Add the dry ingredients and the vanilla and mix until combined. It should have a crumbly texture.

Strawberry FIlling:

1. In a large bowl, use a spatula to evenly coat the strawberries with the sugar and cornstarch. Add the vanilla and mix to combine.

Vanilla Bean Whipped Cream:

1. In the bowl of a stand mixer fitter with the whisk attachment, add the cream, icing sugar, and vanilla bean paste. Whip on medium-high speed until the mixture looks light and fluffy and medium peaks form, about 2 minutes. Be careful not to overwhip.
2. Transfer to a bowl, cover, and place in the fridge for up to 30 minutes, until ready to use. Do not re-whip.

Assembly:

1. Preheat the oven to 350℉. Line a 13- x 9-inch baking dish with parchment paper.
2. Pour the Strawberry Filling into the prepared baking dish. Use an offset spatula to spread it evenly in the bottom of the dish. Crumble the Shortbread Topping over the filling, allowing some pieces of strawberry to remain visible.
3. Bake for 15 minutes, or until the filling is bubbling around the edge of the pan. Let cool to room temperature.

Garnish:

1. Transfer the Vanilla Bean Whipped Cream to a piping bag fitted with a No. 8B tip. Pipe 12 evenly spaced rosettes of whipping cream around the top of the cake to form a crown. Top each rosette with half a strawberry, cut side up.
2. Use a large spoon or lifter to serve. Store in an airtight container in the fridge for up to 4 days. Remove from the fridge 30 minutes before serving.

Find more recipes in our cookbook, Jenna Rae Cakes and Sweet Treats, over 100 recipes for the modern baker, and Jenna Rae Cakes At Home, featuring our favourite recipes to make for family and friends.