Easy Summer Shortcake Bars with Strawberries

Bright strawberry scent, buttery shortbread, and a creamy layer make these Easy Summer Shortcake Bars a true taste of summer.

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Preheat the oven to 175°C (350°F). Line a 9 x 13-inch (23 x 33 cm) pan with parchment, leaving an overhang.
In a bowl, whisk flour, granulated sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Press firmly into the pan in an even layer. Blind-bake until lightly golden at the edges, 18–20 minutes. Cool for 15 minutes.
While the crust bakes, slice the strawberries and toss with sugar and lemon juice. Let sit for 10–15 minutes to macerate. Pour the juices into a small saucepan, whisk in the cornstarch slurry, and cook over medium heat, stirring until thick and glossy, about 2–3 minutes. Add the strawberries back and cool to room temperature.
Beat softened cream cheese and powdered sugar until smooth. Add heavy cream and vanilla, whip until thick and spreadable without overmixing.
Spread the cream layer over the warm crust and top with the cooled strawberry mixture. Chill for at least 30 minutes to set.
Use the parchment overhang to lift the slab from the pan, place on a cutting board, and slice into 12 equal bars.

For a lighter topping, fold macerated strawberries into whipped cream. Store bars in an airtight container in the fridge for up to 4 days.