Strawberry Shortcake Bars
Delightful bars that combine the sweetness of strawberries with a crumbly base and creamy glaze, perfect for summer picnics or as a dessert at home.
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.
Notes
Serve chilled or at room temperature with whipped cream or a scoop of vanilla ice cream. For best flavor, use fresh strawberries. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months.