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- Fresh strawberries: 2 cups, hulled and sliced - Granulated sugar: 1/4 cup - Lemon juice: 1 teaspoon - Vanilla ice cream: 2 cups, softened - Crushed shortbread cookies: 1 cup - Whipped cream: 1 cup (store-bought or homemade) - Vanilla extract: 1 teaspoon - Optional: Fresh mint leaves for garnish To make Strawberry Shortcake Ice Cream Bars, you need simple, fresh ingredients. Fresh strawberries bring sweet, fruity flavors. Granulated sugar helps the strawberries shine, while lemon juice adds a zesty kick. Softened vanilla ice cream forms the creamy base. Crushed shortbread cookies add crunch and texture. Whipped cream gives a light topping. Vanilla extract enhances the overall flavor. If you want, fresh mint leaves make a lovely garnish. These ingredients work together to create a refreshing summer treat. You can easily find them at your local store. Enjoy gathering each item to make this fun recipe! {{ingredient_image_2}} First, take 2 cups of fresh strawberries. Hull and slice them into small pieces. In a medium bowl, combine the strawberries with 1/4 cup of granulated sugar and 1 teaspoon of lemon juice. Stir gently until the sugar starts to dissolve. This will take just a minute or two. Now, let the strawberries sit for about 20 minutes. This process is called macerating. It helps the strawberries release their juices and creates a sweet syrup. While the strawberries are macerating, prepare the ice cream mixture. Line an 8-inch square baking pan with parchment paper. Make sure to leave some paper hanging over the sides. This makes it easy to lift the bars out later. In another bowl, take 2 cups of softened vanilla ice cream. Blend it with 1 cup of crushed shortbread cookies. Mix until the cookies are evenly spread throughout the ice cream. The mixture should be creamy and smooth. Now, it’s time to build the bars. First, take half of the ice cream-shortbread mixture. Spread it evenly in the bottom of your baking pan. Use a spatula to make it nice and flat. Next, scoop the macerated strawberries along with their syrup over the first layer. Make sure to spread them evenly. This gives every bite a burst of strawberry flavor. After that, carefully add the remaining ice cream-shortbread mixture on top of the strawberries. Smooth it out with the spatula. Finally, top the whole mixture with 1 cup of whipped cream. Spread it evenly to cover everything. Cover the baking pan tightly with plastic wrap or foil. This will keep the mixture fresh while it freezes. Place the pan in the freezer for at least 4-6 hours. You want it to become firm and set. Patience is key here! Once frozen, it's time to serve the bars. Use the parchment paper overhang to lift the bars out of the pan. Place them on a cutting board. Cut them into squares or rectangles, whichever you prefer. For a fun touch, you can add a sprig of fresh mint on top. Now, enjoy your delightful Strawberry Shortcake Ice Cream Bars! To get even layers, spread the ice cream-shortbread mix smoothly. Use a spatula for this step. Make sure the first layer is flat before adding strawberries. This helps balance the flavors. For freezing, wrap the pan tightly with plastic wrap. This keeps ice crystals from forming. Freeze for at least 4 to 6 hours. If you can wait overnight, the bars will be firmer and easier to cut. You can add a splash of almond extract for a new twist. This will give a nutty flavor that pairs well with strawberries. If you want a citrus note, add a bit more lemon juice. Fresh mint leaves as a garnish make a nice touch. They add color and a refreshing taste. You can also serve with a drizzle of chocolate sauce for extra flair. Use an 8-inch square baking pan for the best results. The size is perfect for cutting bars. A good spatula helps spread layers evenly. You’ll also need mixing bowls for easy prep. A sharp knife is key for cutting the bars neatly. This way, each piece looks great on the plate. Pro Tips Macerate for Maximum Flavor: Let the strawberries sit with sugar and lemon juice for at least 20 minutes to enhance their sweetness and create a delicious syrup. Perfect Ice Cream Consistency: Ensure your vanilla ice cream is softened but not melted; this makes it easier to mix with the crushed shortbread cookies. Even Layering: Use a spatula to spread the ice cream and whipped cream layers evenly for a more visually appealing presentation and balanced flavor in every bite. Freezing Tips: For best results, freeze the bars overnight; this ensures they are firm and easier to cut into perfect squares. {{image_4}} You can switch up the flavors of your Strawberry Shortcake Ice Cream Bars easily. Here are some fun ideas: - Using other fruits: Try blueberries, raspberries, or peaches. Each fruit adds a new twist. Blueberries bring a sweet flavor, while raspberries add a bit of tartness. Peaches give a nice juicy bite. - Switching shortbread for graham crackers: Graham crackers add a deliciously different crunch. Their honey flavor complements the ice cream and fruit well. Want to make your bars a bit healthier? Here are some options: - Low-sugar options for the recipe: You can use a sugar substitute. This helps cut down on sweetness if needed. You can also use less sugar in the strawberries. - Dairy-free ice cream alternatives: Use coconut or almond milk ice cream. These choices work great for a dairy-free version. They still taste creamy and delicious. Make your dessert look great at your summer parties: - Serving ideas for summer parties: Cut the bars into fun shapes. You can use cookie cutters for stars or hearts. This makes them visually appealing for guests. - Creating individual servings in cups: Place layers in small cups. This way, everyone gets their own serving. It also makes for easy eating and less mess. You can store the bars in the freezer for up to two weeks. To prevent freezer burn, wrap each bar in plastic wrap. Then, place them in an airtight container. This keeps them fresh and tasty. To serve, take the bars out of the freezer. Let them sit at room temperature for about 5-10 minutes. This softens them slightly. It helps avoid hard bites. If they become too soft, simply refreeze them for a while. These bars are best served cold and do not require reheating. Enjoy them straight from the freezer for the best texture and taste. If you have leftovers, just keep them wrapped and frozen. Yes, you can use frozen strawberries. If you do, thaw them first. Drain any extra liquid. This helps keep your bars from becoming too watery. You can also mash the strawberries a bit to release their flavor. These bars can last about two weeks in the freezer. For best taste and texture, eat them within the first week. Always keep them sealed to prevent freezer burn. Yes, you can make them without whipping cream. Use Greek yogurt or coconut cream instead. These options give a lighter feel while still tasting great. To make them gluten-free, choose gluten-free shortbread cookies. Many brands offer gluten-free options. Always check the label to be sure. To cut the bars cleanly, use a warm knife. Dip the knife in hot water, then wipe it dry. This helps the blade glide through the ice cream without sticking. You now know how to create delicious strawberry shortcake ice cream bars. You can enjoy fresh strawberries combined with creamy ice cream and crunchy cookies. Remember to use tips for the best texture and flavor. Feel free to try different fruits or healthier options. Store your bars well to keep them fresh. With these steps, you'll make a treat everyone will love. Grab your ingredients and start making these tasty bars today!

Strawberry Shortcake Ice Cream Bars

Delightful ice cream bars featuring layers of macerated strawberries, creamy vanilla ice cream, and crunchy shortbread cookies.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 6 hours
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 teaspoon lemon juice
  • 2 cups vanilla ice cream, softened to room temperature
  • 1 cup crushed shortbread cookies
  • 1 cup whipped cream, either store-bought or homemade
  • 1 teaspoon vanilla extract
  • optional fresh mint leaves for garnish

Instructions
 

  • In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Stir gently until the sugar begins to dissolve and coat the strawberries. Allow the mixture to sit for about 20 minutes to macerate, during which the strawberries will release their juices and create a syrup.
  • While the strawberries are macerating, line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides. This will help you lift the bars out later for easy cutting.
  • In another mixing bowl, blend the softened vanilla ice cream with the crushed shortbread cookies until they are evenly incorporated. The mixture should have a creamy texture with cookie pieces throughout.
  • Take half of the ice cream-shortbread mixture and spread it evenly across the bottom of the prepared baking pan, using a spatula to ensure an even layer.
  • Spoon the macerated strawberries, along with their syrup, over the first layer of ice cream, distributing them evenly for balanced flavor in each bite.
  • Carefully spread the remaining ice cream-shortbread mixture over the strawberries, smoothing it out with a spatula to ensure the layers are well-formed.
  • Top the entire mixture with whipped cream, spreading it evenly with a spatula to create a smooth layer that covers the ice cream.
  • Cover the baking pan with plastic wrap or foil and freeze the mixture for at least 4-6 hours, or until it becomes firm and is set.
  • Once frozen, use the parchment paper overhang to lift the bars out of the pan. Cut the dessert into squares or rectangles, serving them immediately for the best texture.

Notes

For a touch of elegance, garnish each ice cream bar with a sprig of fresh mint before serving.
Keyword bars, dessert, ice cream, strawberry