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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Frosted Strawberry Shortbread Bars

    Frosted Strawberry Shortbread Bars

    10
    By Sarah Hatfield on May 24, 2013 Dairy Free Desserts, Dairy-Free Recipes, Sarah's Recipes

    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?

    Strawberry Shortbread Bars - A delicious dairy-free recipe for barbecues, potlucks and more (vegan, too!)

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingThese 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!

    Strawberry Shortbread Bars - A delicious dairy-free recipe for barbecues, potlucks and more (vegan, too!)

    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.

    Strawberry Shortbread Bars
     
    Print
    Prep time
    30 mins
    Cook time
    20 mins
    Total time
    50 mins
     
    To keep these allergy-friendly, we use So Delicious Dairy Free ingredients in these bars, including the milk alternative, yogurt, and ice cream. For strictly soy-free, be sure to select a dairy-free, soy-free margarine, such as Earth Balance.
    Author: Sarah Hatfield
    Serves: About 2 dozen bars
    Ingredients
    Dairy-free Buttercream Frosting:
    • 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
    Dairy-Free 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
    To Serve:
    • 1 pound strawberries, washed, hulled, and sliced lengthwise.
    • Vanilla dairy-free coconut milk ice cream, optional
    Instructions
    For the Frosting:
    1. In a mixing bowl, cream the dairy-free margarine and salt with a hand mixer until light and fluffy.
    2. Add the confectioners' sugar gradually, while beating the mixture at a low speed.
    3. Add the remaining ingredients, turn the mixer up to high, and beat until the frosting is smooth and creamy.
    4. Chill while you prepare the bars.
    For the Shortbread Bars:
    1. Preheat oven to 350ºF, and line a 9 x 13 baking pan with parchment paper.
    2. In a mixing bowl, cream the dairy-free margarine and sugar with a hand mixer until light and fluffy.
    3. Add the flour and salt and mix until the dough comes together.
    4. Spread the dough in the prepared pan and bake for 20 minutes or until lightly golden brown.
    5. Let the cookies cool completely before cutting them into bars and removing them from the pan.
    To Assemble:
    1. 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!)
    2. Take the prepared strawberries in a separate container and place a few slices on each bar immediately before serving.
    3. Serve with dairy-free ice cream if desired.
    3.2.2646
    Sarah Hatfield

      Sarah is the Associate Editor for Go Dairy Free. Her previous experience includes work as a copy editor at Thoroughbred Times magazine, a content writer at Travelago.com, and an intern at Mister Rogers’ Neighborhood. Sarah was a 'mom blogger' for many years but now mostly hangs out on Go Dairy Free and Instagram.

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      10 Comments

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      4. Laura @MotherWouldKnow on May 22, 2015 9:16 am

        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.

        Reply
      5. Arman @ thebigmansworld on May 21, 2015 3:38 am

        Thanks for sharing, Sarah! I think it would have been criminal NOT to include the so delicious coconut milk ice cream on top!

        Reply
        • Sarah Hatfield on May 21, 2015 6:59 am

          Thanks for backing me up, Arman!

          Reply
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      8. Kristina on May 20, 2015 7:47 pm

        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!

        Reply
        • Alisa Fleming on May 20, 2015 8:42 pm

          Ooh, I hope so!

          Reply

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