Strawberry Shortcake Bars
why make this recipe
Strawberry shortcake bars are a delightful treat that combines the sweetness of strawberries with a crumbly base and a creamy glaze. They are perfect for summer picnics, birthday parties, or just a sweet dessert at home. These bars are easy to make, and they let you enjoy the fresh taste of strawberries in a fun and portable way. Plus, they’re a crowd-pleaser, and everyone will love them!
how to make Strawberry Shortcake Bars
Ingredients:
- 1 ¾ cups (250g) all-purpose flour
- ⅓ cup (65g) granulated sugar
- 3 tablespoons (45g) packed light brown sugar
- ¾ cup (170g) salted butter, melted (or add a pinch of salt if using unsalted butter)
- 1 teaspoon (5ml) pure vanilla extract
- 3 cups (400g) chopped fresh strawberries (each strawberry quartered then halved to yield about 8 pieces per strawberry)
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon (9g) all-purpose flour
- ½ cup (60g) powdered sugar
- 1 tablespoon (15ml) light or heavy whipping cream
- ¼ teaspoon pure vanilla extract
Directions:
- Preheat the oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving about a 2-inch overhang on each side for easy removal.
- In a medium bowl, combine the all-purpose flour, granulated sugar, brown sugar, and salt (if using unsalted butter). Mix thoroughly to eliminate any lumps, especially of brown sugar.
- Add the melted salted butter and vanilla extract to the dry ingredients and stir with a spoon until they start to come together. Then use your fingertips to toss and form large crumbs.
- Take about two-thirds of this crumb mixture and press it evenly into the bottom of your prepared pan using floured hands and an offset spatula to smooth the surface. Bake for 15-20 minutes until the crust is lightly golden and set aside to cool slightly.
- In another bowl, mix together the chopped strawberries, granulated sugar, and all-purpose flour carefully to coat the fruit evenly. Spoon this strawberry mixture evenly over the slightly cooled baked crust layer in the pan.
- Crumble the remaining one-third of the crust mixture evenly on top of the strawberry layer. The strawberries will remain visible between crumbs.
- Bake again for 30-35 minutes until the strawberry juices are bubbling, and the crumb topping turns golden brown. Remove from the oven and let the bars cool completely in the pan.
- In a small bowl, whisk together the powdered sugar, cream, and vanilla extract until smooth. Drizzle this vanilla glaze evenly over the cooled bars.
- Once glazed, cut into 12 bars and serve.
how to serve Strawberry Shortcake Bars
Serve these strawberry shortcake bars chilled or at room temperature. They make a great treat on their own, but you can also pair them with whipped cream or a scoop of vanilla ice cream for extra indulgence. Enjoy them as a light dessert or a sweet snack during any occasion!
how to store Strawberry Shortcake Bars
Store any leftover strawberry shortcake bars in an airtight container in the refrigerator. They will stay fresh for about 3 to 4 days. If you want to keep them longer, consider freezing them. Wrap individual bars tightly in plastic wrap and then place them in a freezer-safe container. They can be frozen for up to 2 months.
tips to make Strawberry Shortcake Bars
- Make sure to use fresh strawberries for the best flavor. The riper, the better!
- When mixing the crumb topping, don’t overwork it; let some larger pieces remain for a nice texture.
- If you don’t have parchment paper, you can lightly grease the baking pan to help with easy removal of the bars.
- For a little extra flavor, you can add a pinch of cinnamon to the crumb mixture.
variation
You can switch things up by using other fruits like blueberries, raspberries, or peaches instead of strawberries, or use a combination of different fruits for a mixed berry shortcake bar.
FAQs
-
Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well before using. Fresh strawberries will give a better texture and flavor. -
Can I make these bars gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend to make them gluten-free. Be sure to check the other ingredients for gluten content. -
Can I make these bars ahead of time?
Absolutely! You can make these bars a day in advance. Just store them in the refrigerator and glaze them right before serving for the best results.
Strawberry Shortcake Bars
Ingredients
Crust and Topping
- 1 ¾ cups all-purpose flour
- ⅓ cup granulated sugar
- 3 tablespoons packed light brown sugar
- ¾ cup salted butter, melted (or add a pinch of salt if using unsalted butter)
- 1 teaspoon pure vanilla extract
- 1 tablespoon all-purpose flour
Strawberry Filling
- 3 cups chopped fresh strawberries (each strawberry quartered then halved)
- 2 tablespoons granulated sugar
Glaze
- ½ cup powdered sugar
- 1 tablespoon light or heavy whipping cream
- ¼ teaspoon pure vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving about a 2-inch overhang on each side for easy removal.
- In a medium bowl, combine the all-purpose flour, granulated sugar, brown sugar, and salt (if using unsalted butter). Mix thoroughly to eliminate any lumps.
- Add the melted salted butter and vanilla extract to the dry ingredients and stir until they start to come together. Use your fingertips to toss and form large crumbs.
- Take about two-thirds of this crumb mixture and press it evenly into the bottom of your prepared pan. Bake for 15-20 minutes until lightly golden and set aside to cool slightly.
Assembly
- In another bowl, mix together the chopped strawberries, granulated sugar, and all-purpose flour carefully to coat the fruit evenly.
- Spoon the strawberry mixture evenly over the slightly cooled baked crust layer in the pan.
- Crumble the remaining one-third of the crust mixture evenly on top of the strawberry layer.
Baking
- Bake again for 30-35 minutes until the strawberry juices are bubbling, and the crumb topping turns golden brown.
- Remove from the oven and let the bars cool completely in the pan.
Glazing
- In a small bowl, whisk together the powdered sugar, cream, and vanilla extract until smooth. Drizzle this vanilla glaze evenly over the cooled bars.
- Once glazed, cut into 12 bars and serve.
