Berries-and-Cream Bars Recipe 🍓

[Kiriya Ubuyashiki]

Hey everyone! Ready to indulge in a dessert that's as delightful as it is gorgeous? These Berries-and-Cream Bars are a perfect blend of sweet berries, creamy goodness, and a touch of elegance. Whether you’re hosting a party or just treating yourself, these bars will steal the show. Plus, they’re surprisingly simple to make! Let’s dive into this sweet adventure.

Ingredients:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¾ teaspoon sea salt
• 10 tablespoons unsalted butter, softened
• 3 tablespoons vegetable oil
• 1 cup white sugar
• 3 large egg whites
• 2 teaspoons vanilla extract, divided
• ¼ teaspoon almond extract
• ⅔ cup whole milk, room temperature
• ½ cup plus ⅔ cup mixed berry jam or preserves, divided
• 1 cup whipping cream, chilled
• ¼ cup marshmallow crème
• ½ cup freeze-dried strawberries or raspberries, for garnish

Directions:

1. Preheat your oven to 350°F (175°C) and position the rack in the center. Lightly grease the bottom of a 9-inch square cake pan, line it with parchment paper, then grease and flour the parchment and sides.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a stand mixer with a paddle attachment, beat butter and oil on medium speed until well combined, about 1 minute. Add sugar and beat on medium-high until light and fluffy, 4 to 5 minutes. Mix in egg whites in 2 or 3 additions, scraping the bowl well after each. Add 1 teaspoon vanilla and almond extract.
4. Gradually mix in 1/3 of the flour mixture on low speed, followed by 1/3 cup milk. Scrape the bowl, then repeat, alternating flour and milk, until smooth.
5. Spread the batter evenly in the prepared pan. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
6. Cool in the pan for 10 minutes, then run a knife around the edge and invert onto a wire rack. Remove parchment and cool completely.
7. Slice the cake horizontally to create two layers. Place one layer on a platter, cut side up, and spread with ½ cup jam. Top with the second layer, cut side down.
8. For the berry cream, purée the remaining ⅔ cup jam until smooth. In a stand mixer with a whisk attachment, beat the cream until it begins to thicken. Mix in marshmallow crème until soft peaks form. Blend in puréed jam and remaining 1 teaspoon vanilla until combined. Frost the top and sides of the cake.
9. Garnish with crushed freeze-dried berries. Cut into 12 pieces and chill in an airtight container until ready to serve (up to 2 days).

Enjoy your delicious Berries-and-Cream Bars! ​

 

[Xeth_]

These bars are so berry delicious, you’ll cream for more before you even finish the first one!