Berries-and-Cream Bars Recipe

Name: Berries-and-Cream Bars
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12
Ingredients: 2 cups all-purpose flour, plus more for dusting; 1 1/2 teaspoons baking powder; 3/4 teaspoon fine sea salt; 10 tablespoons unsalted butter, at room temperature; 3 tablespoons vegetable oil; 1 cup sugar; 3 egg whites; 2 teaspoons vanilla extract; 1/4 teaspoon almond extract; 2/3 cup whole milk, at room temperature; 1/2 cup plus 2/3 cup mixed berry jam or preserves; 2/3 cup mixed berry jam; 1 cup whipping cream, chilled; 1/4 cup marshmallow creme; 1 teaspoon vanilla extract; 1/2 cup freeze-dried strawberries or raspberries, for garnish

Cook Time: 30 minutes

Heres the perfect snack cake for summer. Egg whites are whisked for a lighter crumb, then flavored with a touch of almond extract for a hint of nuttiness. These fluffy snack cakes hold a layer of jam and are coated with a sweet berry cream and freeze-dried fruit.

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 12 servings.

Cake:

2 cups all-purpose flour
1 teaspoons baking powder
3/4 teaspoon sea salt
10 tablespoons unsalted butter, at room temperature
3 tablespoons vegetable oil
1 cup white sugar
3 large egg whites
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2/3 cup whole milk, at room temperature
1/2 cup mixed berry jam or preserves, divided

Berry Cream Frosting:

2/3 cup mixed berry jam or preserves
1 cup whipping cream, chilled
1/4 cup marshmallow creme
1/2 cup freeze-dried strawberries or raspberries, for garnish

Directions

Preheat the oven to 350F (175C) and position the rack in the center. Lightly grease the bottom of a 9-inch square cake pan. Line the bottom with parchment paper. Grease and lightly flour the parchment and sides of the pan.
In a medium bowl, whisk together the flour, baking powder, and salt.
In the bowl of a stand mixer fitted with a paddle attachment, mix the butter and oil at medium speed until well combined, about 1 minute. Add the sugar and mix at medium-high speed until light and fluffy, about 4 to 5 minutes.
Gradually add the egg whites in 2 or 3 additions, mixing at medium speed until well incorporated, scraping the bowl after each addition.
Mix in the vanilla extract and almond extract. Then, add about 1/3 of the flour mixture at low speed. Mix in 1/3 cup milk and scrape the bowl. Repeat the process, alternating the flour mixture and milk, until the batter is smooth and fully incorporated.
Spread the batter evenly in the prepared pan. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cake to cool in the pan for 10 minutes. Run an offset spatula or knife around the edge of the cake and invert it onto a wire rack. Remove the parchment paper and let the cake cool completely.
Once cooled, use a large serrated knife to halve the cake horizontally, making two layers. Transfer the first layer, cut-side up, to a platter. Spread 1/2 cup of jam evenly over it. Place the second layer on top, cut-side down.
For the berry cream frosting, puree 2/3 cup jam in a blender or mini food processor until smooth.
In the bowl of a stand mixer fitted with a whisk attachment, beat the cream at medium speed until it begins to thicken, about 1 minute. Add the marshmallow creme and mix at medium-high speed until soft peaks form.
Mix in the pureed jam and vanilla extract at low speed until fully combined. If needed, fold the whipped cream by hand to more evenly incorporate the jam.
Frost the top and sides of the cake with the berry cream frosting.
For garnish, crush the freeze-dried berries using a mortar and pestle (or your hands) until they form a mix of small pieces and powder. Sprinkle the crushed berries over the cake.
Cut the cake into 12 pieces and chill in an airtight until ready to serve, up to 2 days.

Nutrition Facts (per serving)

Calories: 433
Fat: 21g (27% Daily Value)
Saturated Fat: 11g (57% Daily Value)
Cholesterol: 49mg (16% Daily Value)
Sodium: 232mg (10% Daily Value)
Total Carbohydrates: 57g (21% Daily Value)
Dietary Fiber: 1g (3% Daily Value)
Total Sugars: 35g
Protein: 4g (9% Daily Value)
Vitamin C: 8mg (9% Daily Value)
Calcium: 76mg (6% Daily Value)
Iron: 1mg (7% Daily Value)
Potassium: 110mg (2% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Origin and History

The Berries-and-Cream Bars recipe is a modern American dessert that highlights the fresh, vibrant flavors of summer berries. While it's not tied to a specific historical event or tradition, the concept of pairing berries with cream has roots in European dessert culture. The combination of fruit and cream dates back to the 18th century, often featured in English and French pastries. This recipe represents a contemporary take on that classic combination, utilizing fluffy cake layers, berry jam, and a creamy frosting to create a refreshing and indulgent treat. It's become a popular choice for casual gatherings, barbecues, and summer picnics due to its easy-to-make nature and delightful flavor profile.

Regional Variations

While the basic concept of berries paired with cream is popular across many countries, the specific style of berries-and-cream bars reflects American baking trends. In the U.S., berry desserts are abundant in summer, especially in regions where berries like strawberries, raspberries, and blueberries are in season. These bars combine the lightness of cake with the richness of berry jam and whipped cream, making them a perfect fit for American summer tables. In contrast, European variations might feature less cake and more emphasis on fruit tarts or pies with cream layers. Some American regions may also substitute the berry jam with local preserves or adapt the frosting to include regional ingredients like cream cheese or mascarpone.

Differences from Similar Dishes

At first glance, Berries-and-Cream Bars might seem similar to other berry desserts, like shortcakes or fruit tarts. However, the key difference lies in the structure and texture. Unlike traditional shortcake, which often uses biscuit-like dough, these bars have a soft, airy cake base made with egg whites, ensuring a lighter crumb. Additionally, the marshmallow cream in the frosting creates a sweet, fluffy consistency that sets these bars apart from typical fruit cakes or cheesecakes. This dessert also incorporates freeze-dried fruit for garnish, adding a crunchy texture and an extra burst of berry flavor, making it a unique twist on classic berry desserts.

Where Its Usually Served

Berries-and-Cream Bars are typically served at casual gatherings, especially during the warmer months. They are a popular choice for summer parties, barbecues, and picnics, where their easy portability and refreshing flavor make them an ideal snack or dessert. Due to their vibrant appearance and delightful taste, they are also commonly featured at brunches, tea parties, or outdoor celebrations. Whether at a family gathering or a community event, these bars bring a light and festive touch to any occasion. Some bakeries may even offer them as a seasonal treat, highlighting the availability of fresh berries during summer.

Interesting Facts

The use of freeze-dried berries in the garnish not only enhances the visual appeal of the dessert but also intensifies the berry flavor without adding extra moisture, which could affect the texture of the bars.
Berry desserts, including these bars, are often associated with antioxidants, as berries are rich in vitamins and nutrients. This gives a fun, healthy twist to an indulgent treat!
The addition of marshmallow cream in the frosting provides a unique texture that is not typically found in many traditional berry desserts. It gives the frosting a fluffy, airy consistency that complements the rich cake and jam layers.
This dessert is a great way to use up leftover berry preserves or jam, making it a sustainable option for reducing food waste while still enjoying a decadent treat.

FAQ about Berries-and-Cream Bars Recipe

Store the Berries-and-Cream Bars in an airtight container in the refrigerator. They will stay fresh for up to 2 days.

Yes, you can freeze the Berries-and-Cream Bars. Wrap them tightly in plastic wrap or place them in an airtight container before freezing. When ready to serve, let them thaw in the refrigerator for a few hours or at room temperature.

You can use other freeze-dried fruits such as blueberries, blackberries, or even a mix of dried fruits, depending on your preference.

Yes, you can make the berry cream frosting ahead of time. Store it in an airtight container in the refrigerator for up to 1 day. Before using, give it a quick stir or re-whip it if needed.

To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If the toothpick comes out with wet batter, continue baking for a few more minutes.

Yes, you can use regular salted butter instead of unsalted butter, but be sure to reduce the amount of added salt in the recipe to account for the salt in the butter.

Almond extract adds a subtle nutty flavor to the cake. If you don’t have it or prefer not to use it, you can omit it, but the flavor will be slightly different.

Yes, you can use any fruit jam or preserves you like. Mixed berry jam is suggested, but other flavors such as strawberry, raspberry, or blueberry would also work well.

To prevent the cake layers from sticking, be sure to grease the pan, line it with parchment paper, and lightly flour the parchment paper. This will help ensure the cake comes out easily once baked.

Cook Time: 25 minutes