Dairy-Free Strawberry Shortbread Bars
On Memorial Day, our family usually gets together with our neighbors for a cookout where everyone brings their traditional offerings. It wouldn’t be a party without certain casseroles, coleslaws, salads, and desserts. Sometimes I like to mix things up, though and bring something new … like strawberry shortcake. A great dish, but not very portable or easy to eat at a picnic. But then it occurred to me – what if I ditch the shortcake and opt for frosted shortbread bars instead?
These Strawberry Shortbread Bars combine the flavors of strawberry shortcake in easy-to-eat bar cookies. I couldn’t resist making things a bit messier by adding So Delicious Dairy Free Vanilla Coconut Milk ice cream to my plate, though, and I won’t blame you if you do the same.
As made below, the shortbread bars, frosting and all, are dairy-free and vegan. To keep them allergy-friendly, including peanut-, tree nut-, and soy-free, be sure to choose your margarine and other ingredients wisely.
If possible, plan ahead! These strawberry shortbread bars do require a bit of last-minute assembly so they don’t get soggy, but I think they’re worth the effort. Happy Memorial Day!
Strawberry Shortbread Bars
- 1 cup dairy-free margarine (I use Fleischman’s Unsalted)
- ¾ cup sugar
- 2-1/2 cups unbleached all-purpose flour
- 1 teaspoon salt
- In a mixing bowl, cream the dairy-free margarine and salt with a hand mixer until light and fluffy.
- Add the confectioners’ sugar gradually, while beating the mixture at a low speed.
- Add the remaining ingredients, turn the mixer up to high, and beat until the frosting is smooth and creamy.
- Chill while you prepare the bars.
- Preheat oven to 350ºF, and line a 9 x 13 baking pan with parchment paper.
- In a mixing bowl, cream the dairy-free margarine and sugar with a hand mixer until light and fluffy.
- Add the flour and salt and mix until the dough comes together.
- Spread the dough in the prepared pan and bake for 20 minutes or until lightly golden brown.
- Let the cookies cool completely before cutting them into bars and removing them from the pan.
- Frost the individual cookies with the dairy-free buttercream icing right before leaving for your picnic or cookout. The icing recipe makes 2-1/2 cups; refrigerate the unused icing for another use. (It’s great on chocolate cake!)
- Take the prepared strawberries in a separate container and place a few slices on each bar immediately before serving.
- Serve with dairy-free ice cream if desired.
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