Berry Chantilly Sugar Cookie Bars

If you have a Whole Foods in your area, chances are you are aware of the Berry Chantilly cake. It is a gorgeous, tender white cake layered with almond-forward Chantilly cream frosting and fresh berries or jam. They took it away briefly, but after backlash from Berry Chantilly lovers nationwide, they brought it back in full force. Now, there are Berry Chantilly tarts, lattes, and more. There isn’t anything necessarily unique about the combo, but it is a delightfully special dessert that has captured the hearts of many.

I’m not an expert at baking cakes—it is something I’m working on, but not something that I foresee myself ever excelling at—but I wanted to try to make the Berry Chantilly cake at home. Instead of making a cake, I thought the flavors would work wonderfully with a sugar cookie bar. I was right!

These are super simple to throw together, and they taste amazing. They are slightly reminiscent of fruit pizza from Hyvee, if you are a Midwesterner familiar with that, but better! Think almondy, tender, somewhat doughy sugar cookie base, almondy-tangy mascarpone frosting, and juicy fresh berries. This is the perfect summer dessert—and it would be a perfect treat for the 4th of July if you decorate the bars like the American flag.

Happy baking! And long live the Berry Chantilly cake.

Prep Time: 10 minutes | Cook Time: 25 minutes (plus 1+ hour of chilling)

Serves: 12

Ingredients:

• For the sugar cookie bars:

  • 1/2 cup unsalted butter, softened

  • 1 cup cane sugar

  • 1/2 tsp almond extract

  • 1 tsp vanilla extract

  • 1 large egg

  • 2 tbsp whole milk

  • 1 tsp kosher salt (like Diamond Crystal)

  • 1 3/4 cup all-purpose flour

• For the mascarpone Chantilly cream frosting:

  • 4 oz mascarpone (or cream cheese)

  • 1/4 cup unsalted butter, softened

  • 2 cups (or more) powdered sugar

  • 1/4 tsp almond extract

  • 1 tsp vanilla extract

  • 1/2 tsp kosher salt

  • Splash of whole milk

• Assortment of berries for serving (I use strawberries, blueberries, and raspberries)

Method:

1. Preheat the oven to 350°F. Line an 8x8 baking pan with parchment paper.

2. In the bowl of a stand mixer with the paddle attachment in place, cream the softened butter and sugar together until well combined. Add both extracts, the egg, and milk, and beat until well combined. Add the salt and flour, and mix on low until combined.

3. Place the dough in the prepared pan and press it into the pan evenly using your fingers. Bake for 25 minutes, or until the edges are golden and the center is still soft to the touch. Let the bars cool completely.

4. Clean the bowl and paddle attachment of your stand mixer. Combine the mascarpone and softened butter in the bowl of the stand mixer and beat until combined. Add the rest of the ingredients, and beat on low first, then crank up the speed to whip it together. The frosting may look a little runny but will set up well in the fridge. Feel free to add more powdered sugar if you prefer a stiffer frosting.

5. Add the frosting to the top of the cooled sugar cookie bars, and spread out the frosting evenly. Add the berries on top, and let the bars chill in the fridge for at least an hour to let them chill. This creates a nice texture for the base of the bars and allows the frosting to set up. Slice into 12 squares, serve chilled, and enjoy!