📖 Instructions

1. **Prep Your Pan and Oven:** First things first, preheat your oven to 350°F (175°C). While that's warming up, line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides. This little trick is going to make lifting the cooled bars out super easy, you'll thank me later.
2. **Make the Shortbread Crust:** In a large mixing bowl, combine 2 and 1/4 cups of all-purpose flour, half a cup of granulated sugar, and 1/4 teaspoon of salt. Give it a quick whisk to mix everything up.
3. **Add the Butter:** Now, add 1 cup (2 sticks or 226g) of cold unsalted butter, cut into small cubes. Using your fingertips, a pastry blender, or a stand mixer with the paddle attachment, cut the butter into the dry ingredients until the mixture resembles coarse crumbs, like a sandy texture with some pea-sized butter bits. Don't overmix here; we want that tender, flaky crust!
4. **Press the Crust:** Press the shortbread mixture evenly into the bottom of your prepared 9x13-inch baking pan. Use the bottom of a flat-bottomed glass or your hands to really compact it down. This creates a solid foundation for your bars.
5. **Bake the Crust:** Pop the pan into your preheated oven and bake for 20-25 minutes, or until the crust is lightly golden brown around the edges. When it's done, remove it from the oven and let it cool completely on a wire rack. This is crucial—a warm crust will melt your creamy filling!
6. **Prepare the Strawberry Topping:** While the crust cools, wash and hull 4 cups of fresh strawberries. Slice them into bite-sized pieces. In a medium bowl, gently toss the sliced strawberries with 2 tablespoons of granulated sugar and 1 tablespoon of fresh lemon juice. The sugar will help them release their juices, making them even more flavorful. Set aside.
7. **Whip the Cream Cheese Filling:** In another large mixing bowl, using an electric mixer, beat 8 ounces (226g) of softened cream cheese until it's smooth and creamy, about 1-2 minutes.
8. **Add Sweetener to Filling:** Gradually add 1 and 1/2 cups of powdered sugar (confectioners' sugar) to the cream cheese, beating until well combined and fluffy. Scrape down the sides of the bowl as needed.
9. **Whip the Heavy Cream:** In a separate, clean, cold bowl (I sometimes chill my bowl and beaters in the freezer for 10 minutes beforehand!), whip 1 and 1/2 cups of cold heavy cream with 1 teaspoon of vanilla extract until stiff peaks form. Be careful not to over-whip, or you'll end up with butter!
10. **Combine for Filling:** Gently fold the whipped cream into the cream cheese mixture until just combined. Be gentle to keep that lovely airy texture. Don't worry if there are a few streaks; it’s okay!
11. **Assemble the Bars:** Once your shortbread crust is completely cool, spread the cream cheese whipped cream filling evenly over the top. Use a rubber spatula to smooth it out from edge to edge.
12. **Top with Strawberries:** Arrange the prepared sugared strawberries over the cream layer. You can make a pretty pattern or just spread them out randomly; either way, they'll be delicious!
13. **Chill, Chill, Chill:** Cover the baking pan loosely with plastic wrap and refrigerate for at least 3-4 hours, or preferably overnight. This chilling time is non-negotiable for the bars to set properly and for clean slicing. Trust me, it’s worth the wait!
14. **Slice and Serve:** Once thoroughly chilled, use the parchment paper overhang to lift the entire block of bars out of the pan. Place it on a cutting board. Use a sharp, warm knife (run it under hot water and wipe dry between cuts for super clean slices) to cut into squares or bars. Serve immediately and enjoy the pure joy of summer!