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.
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!
Special Diet Notes: Strawberry Shortbread Bars
By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, optionally soy-free, vegan / plant-based and vegetarian. But please do choose your ingredients wisely (like the margarine, yogurt, and ice cream) when making these shortbread bars if you do have allergen-free needs.
- 1 cup dairy-free margarine (I use Fleischman’s Unsalted)
- 1 teaspoon salt
- 4 cups confectioners’ (powdered) sugar
- 1 teaspoon vanilla extract
- 2 tablespoons plain unsweetened coconut milk beverage
- 1 tablespoon plain dairy-free coconut yogurt
- 1 cup dairy-free margarine (I use Fleischman’s Unsalted)
- ¾ cup sugar
- 2-1/2 cups unbleached all-purpose flour
- 1 teaspoon salt
- 1 pound strawberries, washed, hulled, and sliced lengthwise.
- Vanilla dairy-free coconut milk ice cream, optional
- 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.
9 Comments
Pingback: 22 Dairy-Free Potluck Dessert Recipes Everyone Will Love
Pingback: Vegan Cookout Food - What to Bring Roundup! - Full of Beans
Strawberry shortcake is absolutely the best! And congrats for making it a dish that dairy-free folks can enjoy too. I’ve been curious about using coconut in its various forms as a dairy substitute and this would be a great dish for me to try out for that reason.
Thanks for sharing, Sarah! I think it would have been criminal NOT to include the so delicious coconut milk ice cream on top!
Thanks for backing me up, Arman!
Pingback: Food Porn From the Internet - Page 22 - VeggieBoards
Pingback: Summer Barbecue Recipes and Ideas for Food Allergies and Vegan Living
I love shortbread, it’s probably one of my favorite desserts. if I can find some good lookin’ strawberries at the farmers market this weekend, these are on the plan!
Ooh, I hope so!