Strawberry Fig Preserve Shortcake
Ingredients
- Shortcake Dough
- 2 cups flour
- 1/4 cups granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons cold unsalted butter
- 1 cup diced strawberry
- 4 oz white chocolate chopped
- 1/2 cup heavy cream
- 1 egg
- 1/2 teaspoon vanilla extract
- 3/4 cup strawberry fig jam or plain fig jam or store purchased strawberry jam
- Topping
- 3 cups fresh strawberries halved and pureed
- 1 cup strawberries quartered if large and halved if small
- 1/3 cup sugar
- 1/4 cup water
- 3/4 tablespoon cornstarch
- Pinch of salt
- 1-2 drops of red food coloring
- Whipped cream
Step-by-Step Instructions
- Preheat oven to 375°F.
- Spray a 9 inch square baking pan with nonstick spray. Line the pan with parchment paper leaving a 2 inch overhang; coat with nonstick spray.
- For the bars, mix in a medium bowl the flour, sugar, baking powder and salt. Using a pastry blender or fork cut the butter into flour until the size of small peas. Stir in one cup diced strawberries and the white chocolate.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla. Add the flour mixture to the wet ingredients, blending with a fork just until the dough comes together.
- Press half of the dough onto the bottom of the prepared pan. Spread the fig jam over the dough, then spread the remaining dough over the top. Sprinkle with sugar and bake until lightly golden, 35 to 40 minutes.
- Cool to room temperature then cut into 12 bars. These can be made ahead and stored covered.
- For the topping, puree 3 cups of the strawberries in a food processor. Reserve 2 cups of the puree.
- Combine 1/3 cup granulated sugar and cornstarch in a saucepan. Stir in 1 cup of the pureed strawberries, water, and a pinch of salt; bring to a boil and cook until thickened, stirring constantly, about 3 minutes. Stir in the food coloring if using and remove from heat. Let cool slightly. May be refrigerated until ready to serve.
- Top bars with fresh strawberry pieces; pour the thickened strawberry sauce equally over the 12 cut bars.
- Drizzle with the remaining pureed strawberries and top with whipped cream. Garnish with fresh strawberries.
Common Problems and Solutions
Q: Why is my shortcake dough too crumbly?
A: Don't overmix when combining the wet and dry ingredients - mix just until the dough comes together. If it's still too dry, add a tablespoon of cream at a time. The butter should be cold and cut into pea-sized pieces for the right texture.
Q: Can I make the bars ahead of time?
A: Yes! The shortcake bars can be baked, cooled, and stored covered at room temperature for up to 2 days. Make the strawberry sauce and assemble just before serving for the best texture and appearance.
Q: How thick should the strawberry sauce be?
A: The sauce should coat the back of a spoon but still be pourable - similar to a thin syrup. It will thicken more as it cools. If it gets too thick, thin it with a tablespoon of water or strawberry puree.
Tips and Techniques
Use a food processor to quickly puree the strawberries for the topping. Don’t skip lining the pan with parchment paper - it makes removing and cutting the bars much easier. For a more intense fig flavor, use homemade fig preserves instead of store-bought jam.
Ingredient Substitutions
- strawberry fig jam: [plain fig preserves](/recipes/fig-preserves-i/) or store-bought strawberry jam
- white chocolate: dark chocolate chips or leave out entirely
- heavy cream: half-and-half or whole milk
- fresh strawberries: frozen strawberries, thawed and drained
Equipment Needed
- 9-inch square baking pan
- Parchment paper
- Pastry blender or fork
- Food processor or blender
- Medium saucepan
- Mixing bowls
Historical Context
Fig preserves have been a Louisiana pantry staple since the 1800s, when every family with a fig tree would put up jars of preserves to enjoy year-round. This modern adaptation combines traditional fig preserves with fresh strawberries in an elegant bar format perfect for spring and summer celebrations.
