Description
A nostalgic summer dessert featuring a buttery shortbread crust, a creamy cottage cheese filling, and bright, quick-pickled strawberries with a zesty lemon finish.
Ingredients
Scale
- 1.5 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar (for crust)
- 1 cup small-curd cottage cheese
- 2 large eggs, room temperature
- 3/4 cup granulated sugar (for filling)
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 2 cups fresh strawberries, hulled and sliced
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon sugar (for strawberries)
- Pinch of salt
- Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, mix 1.5 cups flour, 1/2 cup softened butter, and 1/3 cup sugar. Blend until it resembles coarse crumbs.
- Press the mixture firmly into the bottom of a prepared 9×13 inch baking dish.
- Bake the crust for 15 minutes until lightly golden. Remove from oven.
- While the crust bakes, blend 1 cup cottage cheese, 2 eggs, 3/4 cup sugar, 1 teaspoon vanilla extract, and 1 tablespoon cornstarch in a blender until completely smooth.
- Hull and slice 2 cups of fresh strawberries. Toss with 1 tablespoon lemon juice, 1 teaspoon lemon zest, and 1 tablespoon sugar. Let sit for 10 minutes to draw out juices.
- Pour the smooth cottage cheese mixture over the hot crust and spread evenly.
- Arrange the drained strawberries on top of the filling, pressing gently. Sprinkle remaining juice over the top.
- Return to the oven and bake for 30-35 minutes until edges are golden and the center is set but slightly jiggly.
- Let the bars cool in the pan for at least 30 minutes before slicing. Dust with powdered sugar before serving.
Notes
Room temperature ingredients are crucial for the best texture. Do not skip the lemon zest as it provides aromatic flavor. Ensure the cottage cheese is blended until completely smooth to avoid curds in the filling. Let the bars cool completely before cutting to ensure clean slices. Can be made gluten-free by using a 1:1 gluten-free flour blend.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 22
- Sodium: 80
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
Keywords: strawberry shortcake bars, quick pickled berries, cottage cheese dessert, summer dessert, easy baking, lemon zest, gluten-free option