Ready in: 3 hours 30 minutes · Serves: 9 · Technique: Baking · Storage: Refrigerate for up to 3 days.
Quick Answer
To create these delightful Strawberries and Cream Dessert Squares, bake a buttery crust, whip a creamy filling, layer with macerated strawberries, and refrigerate to set.
Living in the heart of New York City, where the air is tinged with the excitement of the holidays, I find myself longing for desserts that embody the warmth and joy of the season. With Thanksgiving and Christmas just around the corner, I've been immersing myself in festive baking, and these Strawberries and Cream Dessert Squares have become a favorite. They are light, refreshing, and just sweet enough to feel celebratory. Perfect for gatherings, these dessert squares capture the essence of summer strawberries while embracing the cozy vibe of winter gatherings.
A Cozy Holiday Treat
Why You'll Love This Recipe
- Light and refreshing, perfect for festive gatherings.
- Easy to prepare with simple ingredients, making it a delightful treat.
- Stunning presentation with vibrant colors from fresh strawberries.
- Rich cream filling complements the buttery crust beautifully.
- A conversation starter that will impress your guests!
Ingredients
Here's what you'll need to create this delightful dessert:
For the Crust:
- 1 ½ cups of all-purpose flour
- ½ cup of powdered sugar
- ½ cup of unsalted butter, softened to room temperature
For the Filling:
- 2 cups of heavy cream
- 1 cup of Greek yogurt (preferably whole milk for richness)
- ½ cup of granulated sugar
- 1 tablespoon of vanilla extract
- 1 teaspoon of lemon zest
For the Strawberries:
- 2 cups of fresh strawberries, hulled and sliced
- 2 tablespoons of granulated sugar
How to Make Strawberries and Cream Dessert Squares (Step-by-Step)
This recipe is a delightful combination of textures and flavors that's easy to make, and I'm excited to share it with you!
Step 1: Create the Crust
The foundation of these dessert squares is a buttery crust that melts in your mouth. Start by preheating your oven to 350°F (175°C). In a mixing bowl, combine the all-purpose flour and powdered sugar. I find that using a whisk helps to incorporate these two dry ingredients evenly. Next, add the softened butter, and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Press this mixture firmly into the bottom of a greased 9x9-inch pan, ensuring it's an even layer. Bake it for about 15 minutes or until it's lightly golden. The scent of baked dough is simply irresistible!
Step 2: Prepare the Strawberries
While the crust bakes, take your hulled strawberries and slice them. In a separate bowl, toss them gently with the granulated sugar. This step helps draw out the juices, making for a luscious topping. Set them aside; you'll want to let them macerate for about 10-15 minutes.
Step 3: Make the Cream Filling
In a chilled mixing bowl, add the heavy cream, Greek yogurt, granulated sugar, vanilla extract, and lemon zest. Whip them together with an electric mixer on medium speed until soft peaks form. This is the stage where you want to stop-overwhipping will lead to a grainy texture, and we want that luxurious creaminess to shine through! The aroma of sweet cream and vanilla wafting through your kitchen will fill you with the holiday spirit.
Step 4: Assemble the Dessert
Once the crust has cooled completely, carefully pour the cream filling over the crust, spreading it evenly with a spatula. Layer the macerated strawberries on top, ensuring they are evenly distributed. Cover and refrigerate the dessert squares for at least 2 hours, allowing all those flavors to meld beautifully.
Step 5: Serve
To cut into squares, I recommend using a sharp knife dipped in hot water for a clean slice. The first bite will reveal layers of buttery crust, creamy filling, and juicy strawberries-a delightful combination that will make this dessert a showstopper at any gathering!
Common Mistakes to Avoid
- Overwhipping the Cream: Stop once you have soft peaks; too much mixing can make the filling grainy.
- Skipping the Maceration: Allowing the strawberries to sit in sugar is crucial for depth of flavor and juiciness.
- Using Warm Ingredients: Ensure your crust has cooled before adding the cream filling to prevent it from melting.
Tips and Tricks for Success
- For added flavor, consider infusing the cream with a touch of almond extract along with the vanilla.
- This dessert is also fantastic when made in advance-just be sure to cover it well!
- Experiment with different fruits! Peaches or raspberries would also work wonderfully in this recipe.
Variations
- Substitute Greek yogurt with mascarpone for a richer filling.
- Use a graham cracker crust instead of a traditional pie crust for a different texture.
- Add a layer of lemon curd for extra zing.
- Top with whipped coconut cream instead of dairy cream for a vegan option.
- Incorporate mint leaves for a refreshing herbal note.
How to Serve
- Cut into squares and dust with powdered sugar before serving for an elegant touch.
- Serve with a dollop of whipped cream or a scoop of ice cream for extra indulgence.
- Garnish with additional fresh strawberries or a sprig of mint for presentation.
Make Ahead and Storage
- Make Ahead: Assemble the dessert squares a day in advance and store them covered in the refrigerator.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: This dessert is best served chilled; no reheating needed.
- Freezing: Not recommended as the texture may change upon thawing.
Recipe Notes / What I Learned
During my testing, I discovered that allowing the cream to chill properly is vital for achieving the right consistency. I also learned that these dessert squares can serve as a conversation starter at gatherings-the vibrant colors and inviting aroma have a way of drawing everyone in!
Yield and Serving Size
Yield: 16 squares · Serving Size: 1 square
Nutrition Snapshot
Estimated Nutrition Per Serving: ~230 calories · 3g protein · 28g carbs · 12g fat
Recipe by:
Delightful Strawberries and Cream Dessert Squares
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine the all-purpose flour and powdered sugar. Add the softened butter and mix until it resembles coarse crumbs. Press firmly into the bottom of a greased 9x9-inch pan and bake for 15 minutes or until lightly golden.
- While the crust bakes, slice the hulled strawberries and toss them with granulated sugar. Let them macerate for 10-15 minutes.
- In a chilled mixing bowl, add heavy cream, Greek yogurt, granulated sugar, vanilla extract, and lemon zest. Whip on medium speed until soft peaks form, then stop to avoid overwhipping.
- Once the crust has cooled, pour the cream filling over the crust. Layer the macerated strawberries on top, cover, and refrigerate for at least 2 hours to set.
- Cut into squares with a sharp knife dipped in hot water for clean slices. Enjoy the delightful layers of buttery crust, creamy filling, and juicy strawberries.
Notes
FAQs
1. Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries, but be sure to thaw and drain them well to avoid excess moisture that can make the dessert soggy.
2. How can I make this dessert gluten-free?
To make this dessert gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
3. How long can I store the dessert in the refrigerator?
The dessert can be stored in an airtight container in the refrigerator for up to 3 days. It's best enjoyed fresh for optimal texture.
4. Can I prepare the cream filling in advance?
Yes, you can prepare the cream filling in advance, but make sure to store it in the refrigerator until you're ready to assemble the dessert.
5. What can I substitute for Greek yogurt?
If you don't have Greek yogurt, you can use sour cream or regular yogurt as a substitute, keeping in mind that it may slightly alter the texture and flavor.
