Berries-and-Cream Bars

Name: Berries-and-Cream Bars
Total time: 30 min
Yield: 12 Servings
Ingredients: 2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 🧂 3/4 teaspoon sea salt; 🧈 10 tablespoons unsalted butter, at room temperature; 3 tablespoons vegetable oil; 1 cup sugar; 🥚 3 large egg whites; 2 teaspoons vanilla extract, divided; 1/4 teaspoon almond extract; 🥛 2/3 cup whole milk, at room temperature; 1/2 cup mixed berry jam or preserves; 2/3 cup mixed berry jam or preserves; 1 cup whipping cream; 1/4 cup marshmallow creme; 1/2 cup freeze-dried strawberries or raspberries

Cost $15, save $10

Source: Recommended by CookPal

30 Min
12 Servings
$15

Berries-and-Cream Bars

Cost $15, save $10

Source: Recommended by CookPal

30 Min
12 Servings
$15

INGREDIENTS

Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 🧂 3/4 teaspoon sea salt
Wet Ingredients
- 🧈 10 tablespoons unsalted butter, at room temperature
- 3 tablespoons vegetable oil
- 1 cup sugar
- 🥚 3 large egg whites
- 2 teaspoons vanilla extract, divided
- 1/4 teaspoon almond extract
- 🥛 2/3 cup whole milk, at room temperature
Fillings & Toppings
- 1/2 cup mixed berry jam or preserves
- 2/3 cup mixed berry jam or preserves
- 1 cup whipping cream
- 1/4 cup marshmallow creme
- 1/2 cup freeze-dried strawberries or raspberries

STEPS

Preheat the oven to 350°F (175°C). Grease and line a 9-inch square cake pan with parchment paper, then grease and lightly flour the parchment and sides.

Whisk together flour, baking powder, and salt in a medium bowl.

Beat butter and oil in a stand mixer at medium speed for 1 minute. Add sugar and beat at medium-high speed until fluffy (4–5 minutes). Mix in egg whites in portions on medium speed, followed by 1 teaspoon vanilla and almond extract.

Alternate mixing the flour mixture and milk in thirds into the wet ingredients. Beat until the batter is smooth.

Spread the batter evenly into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let it cool for 10 minutes, then remove from the pan and let it cool completely.

Slice the cooled cake horizontally into two layers. Spread 1/2 cup of jam evenly over the bottom layer, then place the second cake layer on top.

Purée the remaining 2/3 cup jam in a blender until smooth. Whip cream with marshmallow creme until soft peaks form. Fold in the puréed jam and 1 teaspoon vanilla until combined.

Frost the top and sides of the cake with berry cream. Crush freeze-dried berries and sprinkle over the cake for garnish. Chill the cake until ready to serve, up to 2 days.

NUTRIENTS

Per 1 serving

🔥

431

Calories

4
Protein
57
Carbs
21
Fats

💡 Ensure all wet ingredients are at room temperature for a smoother batter.Freeze-dried berries add a crunchy texture and an intense berry flavor—perfect for garnish.The cake can be stored in the refrigerator for up to 2 days; bring it to room temperature before serving for the best flavor.