Strawberry Shortcake Icebox Bars

(from Lucianolinda’s recipe box)

Source: Woman's Day

Serves 16 people

Categories: frozen dessert

Ingredients

  • Strawberry Sauce:
  • 4 cups strawberries, cut up
  • 3/4 cup sugar
  • 1 Tbsp. cornstarch
  • 1 tsp. finely shredded lemon peel
  • 1 Tbsp. lemon juice
  • 2 Tbsp. butter, cut up
  • Cookies:
  • 2/3 cup butter, softened
  • 2/3 cup shortening
  • 1 1/2 cups sugar
  • 2 tsp. baking powder
  • 2 tsp. finely shredded lemon peel
  • 1/8 tsp. salt
  • 2 eggs
  • 2 tsp. vanilla
  • 4 cups all-purpose flour
  • 2 cups strawberries, sliced
  • 1 recipe sweetened whipped cream
  • For Serving:
  • 1 cup strawberries, sliced
  • 1 recipe sweetened whipped cream
  • Sweetened Whipped Cream:
  • 3/4 cup whipping cream
  • 1 Tbsp. sugar

Directions

  1. For Strawberry Sauce, in a blender puree strawberries until smooth.
  2. In a medium saucepan combine sugar and cornstarch; stir in pureed strawberries. Cook and stir over medium heat until thickened. Cook and stir 2 minutes more. Stir in lemon peel, lemon juice, and butter. Remove from heat. Transfer to a bowl, cover surface with plastic wrap. Chill at least 1 1/2 hours.
  3. Preheat oven to 375 degrees for cookies, in a large mixing bowl beat butter and shortening with an electric mixer non medium speed for 30 seconds. Add the sugar, baking powder, lemon peel, and salt. Beat until combined, scraping sides of bowl as needed. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Split dough into fourths.
  4. Grease a 9 × 9 × 2 inch baling pan. Line with parchment paper; evenly pat in a quarter of the dough. Bake 10 to 12 minutes or until edges start to brown. Cool in pan on wire rack, 1 minutes. Turn out onto a wire rack; remove parchment and cool completely. As soon as pan is cool, repeat using remaining cookie dough to make two more layers. For the forth layer, line pan with enough parchment to extend up tow of the sides of the pan. Bake 10 to 20 minutes. Cool final layer of cookie in pan on a wire rack.
  5. To assemble, spoon half the strawberry sauce over the baked cookie in the pan. Add another cookie layer, the whipped cream, and sliced strawberries. Add another cookie layer. Top with remaining strawberry sauce and remaining cookie layer. Gently press cookie layers down. Cover and chill overnight.
  6. Using the parchment paper, lift uncut bars from the pan. Cut into pieces. Top with whipped cream and sliced strawberries before serving.

  7. Sweetened Whipped Cream: In a large chilled mixing bowl, beat 3/4 cup whipping cream and 1 Tbsp. sugar until soft peaks for.

  8. Note: To freeze, transfer the uncut bars to a freezer-safe container and cover. Store up to one month. Transfer to the refrigerator to thaw. If still icy, allow to sit at room temperature until thawed.

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