Strawberries~N~Cream Squares

Strawberries~N~Cream Squares

Being that Easter is approaching and we are embracing Spring, I wanted something light that would showcase the fruit.  I also wanted something that was quick because I again purchased strawberries and picked for the perfect case, to then just forget them in fridge for 3 days!

My crust is identical to the one I made for the Key Lemon bars and since it was a hit, not changing it!  It's a shortbread crust and please view that recipe here http://samplesandfreebiesgallery.wordpress.com/2013/03/14/welcome-the-first-day-of-spring-with-key-lemon-cream-bars/ for details on preparation but I will note the ingredients needed.

Crust: 

1 stick of Salted Butter (softened)

1 stick of Unsalted Butter (softened)

110 grams of Powder Sugar

2 teaspoons of Vanilla Extract

3 drops of Almond Extract

300 grams of All-Purpose Flour

Vanilla Bean Cream Filling:

3 5/8 ounces of Mascarpone cheese (softened)

8 ounces of Cream Cheese

1 1/2 tablespoons of White Sugar

3/4 ounces of Sweetened Condensed Milk

1 teaspoon of Vanilla Extract

1/4 Vanilla Bean

2 tablespoons of All-Purpose Flour

You soften both cheeses by leaving out until soft or like me, I use the microwave in the defrost setting.

With a mixer or by hand with a whisk, you blend until combined.  You add the white sugar and sweetened condensed milk and again whip, making sure you are mostly lump free.  Then you add both the vanilla extract, and 1/4 of the scrapings from a Vanilla Bean.

Again, whisk until combined.  Last comes the flour and I usually do one tablespoon at a time in order to keep everything nice and smooth.

Fruit Filling:

5 1/2 ounces of Strawberry preserves

I made my own using the strawberries I purchased before they went bad.  I just cook them down on the stove with some water, a teaspoon of sugar (more or less depending how sweet the berries are), and a teaspoon of fruit pectin.  I add a used Vanilla Bean and cook about 15 minutes or when the product reached the thickness I desire.

Topping:

2/3 cup of All-Purpose Flour

1/4 teaspoon of ground Ginger

1/4 teaspoon of Cinnamon

A couple gratings of fresh Nutmeg

1 tablespoon, plus 1 teaspoon of White Sugar

3 tablespoons of Unsalted Butter (cold)

To make topping, you combine all the dry ingredients and when incorporated, you then start to add the cold butter until you get crumbles.  Very easy to do by hand or even with a fork....whatever works best for you.  You can also add less or more of the spices to fit your taste.

Once you have pre-baked the crust, you allow for it to cool down just a bit (10 minutes).

You add the Vanilla Bean cream filling and just spread out evenly.

I then add the Strawberry Filling and make swirls so everyone gets a good helping of fruit and cream filling, it also looks pretty.  Short on time....you can stop here and bake and still have a great final product!

If you have a little time, you then make your topping and sprinkle over before baking.

Once everything is assembled, you simply put it in the oven and bake at 350 degrees for 20 minutes and then at 375 degrees for 10 minutes.  Test for doneness by simply measuring the jiggle but keep in mind like brownies, you do not want to wait until firm.  This is sort of like a cheesecake and will continue to cook when you take it out.  I cooled it down 2 hours outside and 2 hours in the fridge.

I then cut different sized squares because sometimes we want to eat more or less.

You can serve as-is or with vanilla bean ice cream.  Enjoy!