Ingredients
For the Buttery Shortbread Crust:
1 1/2 cups all-purpose flour
1/3 cup granulated sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold and cubed
For the Creamy Filling:
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup sour cream or Greek yogurt
For the Strawberry Topping:
2 cups fresh strawberries, sliced
2 tablespoons granulated sugar
1 teaspoon fresh lemon juice
1 teaspoon cornstarch (optional, if strawberries are very juicy)
Instructions
1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a bowl, whisk flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.
3. Press crust mixture firmly into the bottom of the prepared pan.
4. Bake crust for 15–20 minutes, until lightly golden at the edges.
5. While crust bakes, beat cream cheese until smooth. Add sugar and mix until combined.
6. Beat in egg, vanilla, and sour cream until just incorporated. Do not overmix.
7. In a separate bowl, toss sliced strawberries with sugar, lemon juice, and cornstarch if using.
8. Pour cream cheese filling over warm crust and spread evenly.
9. Spoon strawberry mixture evenly over the filling.
10. Bake for 30–35 minutes, until filling is set at the edges and slightly jiggly in the center.
11. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight before slicing into bars.
Notes
Use cold butter for a tender, flaky shortbread crust.
Ensure cream cheese and egg are at room temperature for a smooth filling.
Chill thoroughly before slicing for clean, neat bars.
Store in an airtight container in the refrigerator for up to 4 days.
Bars can be frozen individually for up to 3 months; thaw overnight in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 340
- Sugar: 24g
- Sodium: 170mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg