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When preparing your Frozen Strawberry Shortcake Bars, the use of parchment paper is crucial. Lining your baking pan with parchment paper allows for easy removal of the bars once they are frozen. Without this simple step, you risk damaging your delightful creation when attempting to lift it out of the pan. To line your pan, cut a piece of parchment paper that extends beyond the edges, allowing for easy lifting. This small detail can make a significant difference in presentation and ease of serving.

Frozen Strawberry Shortcake Bars

Beat the heat this summer with delicious Frozen Strawberry Shortcake Bars! This refreshing dessert features a crunchy graham cracker crust, creamy strawberry filling, and light whipped cream topping that together create a delightful treat for any gathering. Perfect for picnics, barbecues, or cozy nights at home, these bars not only burst with juicy strawberry flavors but also offer a sweet escape from the summer sun. Enjoy making and sharing this cool summer delight with friends and family!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

1 teaspoon vanilla extract

For the strawberry filling:

2 cups fresh strawberries, hulled and sliced

¼ cup granulated sugar

1 tablespoon lemon juice

2 tablespoons cornstarch

1 cup heavy cream

For the topping:

1 cup whipped cream

Additional sliced strawberries for garnishing

Instructions
 

Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and vanilla extract. Mix until the mixture resembles wet sand. Press the mixture firmly into the bottom of a parchment-lined 9x9 inch baking pan to form an even layer.

    Make the strawberry filling: In a medium saucepan over medium heat, combine the sliced strawberries, granulated sugar, lemon juice, and cornstarch. Cook for about 5-7 minutes, stirring occasionally, until the strawberries are softened and the mixture is bubbly and thick. Remove from heat and let cool to room temperature.

      Whip the cream: In a large mixing bowl, using an electric mixer, whip the heavy cream until soft peaks form.

        Combine layers: Gently fold the cooled strawberry mixture into the whipped cream until combined. Be careful not to deflate the whipped cream too much; you want to keep it light and fluffy.

          Assemble the bars: Pour the strawberry filling over the crust in the baking pan, smoothing it out evenly. Tap the pan lightly on the counter to remove any air bubbles. Cover the pan with plastic wrap and freeze for at least 4 hours or until completely firm.

            Serve: Once frozen, remove the bars from the pan by lifting the parchment paper. Allow the bars to sit for a few minutes at room temperature before cutting them into squares or rectangles. Serve with a dollop of whipped cream and additional sliced strawberries on top.

              Enjoy: Treat yourself and your guests to these light and refreshing frozen strawberry shortcake bars on a warm day!

                Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: 12 bars