FOOD
Strawberry Shortcake Bars
If you combine a strawberry shortcake ice cream pop with a cookie and a bar, you get these delicious treats.
FOOD
Strawberry Shortcake Bars
If you combine a strawberry shortcake ice cream pop with a cookie and a bar, you get these delicious treats.
Ingredients
Bottom Crust
- 3/4 cup all-purpose flour, plus 3 tablespoons for dusting
- 1/2 cup powdered sugar
- 3/4 cup Rice Krispies
- 1/2 cup Earth Balance, room temperature
Top Crust
- 1/2 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup Rice Krispies
- 3 tablespoons strawberry preserves
- 3 tablespoons Earth Balance, room temperature
Strawberry Sauce
- 1 cup chopped strawberries
- 1/4 cup strawberry preserves
- 1/4 cup white sugar
- 1/2 teaspoon salt
Cream Filling
- 4 tablespoons cornstarch
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1 1/2 cups canned full fat coconut milk
- 1 teaspoon room temperature Earth Balance
- 1/2 package firm tofu
- 1/2 tablespoon vanilla extract
Steps
Bottom Crust
- Preheat oven to 350 degrees. Spray a 9x9 baking pan with nonstick spray and line with a parchment paper square.
- For the bottom crust:
- In a medium mixing bowl, combine the flour, powdered sugar and Rice Krispies. Add the Earth Balance, and work it into the dry ingredients until a shortbread-type dough forms. Use the remaining 3 tablespoons to flour your hands to keep from sticking.
- Press the crust into the pan, and bake for 10 minutes. Remove from oven and allow to cool completely.
Top Crust
- In a medium mixing bowl, combine the flour, powdered sugar and Rice Krispies.
- Add the strawberry preserves and butter, and use your fingers to blend until a dough forms. Set aside.
Strawberry Sauce
- In a small saucepan, mix together the strawberries, preserves, sugar and salt. Heat on medium heat for 3 to 5 minutes, or until mixture is just boiling and strawberries are breaking down.
- Reduce heat to low, and let simmer until mixture thickens up. Transfer strawberry sauce to a food processor, and pulse until smooth. Set aside in the fridge to cool.
Cream Filling
- In a medium saucepan, whisk together the cornstarch, sugar and salt. Whisk in the coconut milk, and turn the heat to medium. Stir constantly until it forms a pudding-like consistency and remove from heat.
- Using a food processor, pulse the tofu until smooth. Make sure to scrape the sides of the bowl to get all the pieces of tofu blended.
- Add cooled pudding, Earth Balance, and vanilla extract; pulse until completely smooth. Add more salt and sugar, if needed.
- To assemble, pour the cream filling into the pre-baked crust, spreading evenly. Pour the strawberry sauce over the cream.
- Using a butter knife, swirl the cream and strawberry sauce together.
- Sprinkle the top crust over the top. Bake for 15 to 20 minutes, or until the crumble is golden brown.
- Allow to fully cool, cover, then place in fridge until ready to serve.