Strawberry Lemonade Shortbread Bars

Yes, this is the second strawberry lemon dessert I've made this weekend, and you know what, you're welcome. This shit is delicious. Flaky shortbread crust and lemon buttercream topped with fresh strawberries. I worried it may be too sweet, but the shortbread is a little salty and the buttercream a little zippy, and overall, I'm not mad at this one bit. It's also like really easy. Really. You're gonna want to make these. 

This recipe makes two 8x8 inch squares or you could do a big one in a 13x9 pan. 

For the shortbread:

2 sticks unsalted butter, room temp

1/2 c granulated sugar 

2 c all-purpose flour (ish* see below)

3/4 tsp salt

1/2 tsp cardamom 

Zest of 1 lemon

1. Preheat oven to 350 F and line pan(s) with parchment (with a bit of overhang so you can pull it out of the pan for cutting and serving), and spray with cooking spray. 

2. Put butter and sugar in stand mixer fitted with paddle attachment and cream together for a few minutes. 

3. Add salt, cardamom, and lemon zest. Slowly add in flour until you get the desired texture (that 2ish cups we discussed)  *You want the texture to be sandy, but when you squeeze some in your hand, it should stick together. If it feels too wet and not very sandy, you can add a bit more flour. If you add too much flour, you're fucked, so err on the side of caution. I mean you're not really fucked; it'll still be delicious, but the texture won't be quite the same. Sorry for the scare tactic.*

4. Pour out into prepared pan(s) and press down into a solid layer. *If you're doing the two smaller pans like I did, just divide the dough evenly. 

5. Bake at 350F for about 40-45 mins or until lightly golden brown.

6. Allow to cool completely before assembly.

For the buttercream:

2 stick unsalted butter, room temp

3 c powdered sugar

1 tsp vanilla extract

Pinch of salt

Zest and juice of 1 lemon

1. In a stand mixer fitted with paddle attachment, combine butter, salt, and lemon zest. 

2. Slowly start to incorporate powdered sugar one cup at a time. 

3. In between sugar cups, squeeze in half a lemon. 

4. Finish with a splash of vanilla extract. 

5. Reminder that buttercream is a feel thing, so if it feels too loose, add more sugar. If it feels too stiff, add more lemon juice or heavy cream. 

6. Whip it for a minute or two at the end to aerate it and make it fluffier.

Assembly:

You will also need: 

1 pint of fresh strawberries, thinly sliced

A little apricot jam *optional

1. Take cooled shortbread and top with a layer of lemon buttercream. 

2. Arrange strawberry slices on top. I just did rows so that it was easier to cut in between them when serving.

3. Mix a little apricot jam with a splash of water. Brush onto the strawberries for a shiny finish. 

4. Cut into 12 slices (if you're in the 8x8 pans like me- so 24 pieces total). 

5. Store in the fridge, but take out a bit before serving so it can warm up a bit before eating.