When the craving strikes for something sweet and satisfying, there’s nothing quite like Strawberry Shortcake Bars to hit the spot. These delightful treats are both easy to make and incredibly delicious, making them perfect for a casual family gathering or a picnic in Central Park. With sweet strawberries atop a buttery crust, these bars are a summer dream come true. Anyone who’s tried them at my recent family brunch knows they don’t last long on the plate!
Don’t miss out on another fun recipe — check out our Breakfast Pizza recipe .
Why you’ll love this recipe
These Strawberry Shortcake Bars are a perfect blend of simplicity and flavor. They bring together a buttery, crumbly base with fresh strawberries that create a juicy, irresistible layer. Plus, they’re easy to whip up with minimal prep time, leaving you more time to enjoy with family and friends rather than spending countless hours in the kitchen. These bars offer a refreshing twist on the classic shortcake without the need for complicated steps or fancy ingredients.
Ingredients
- 1 ¾ cups (250g) all-purpose flour
- ⅓ cup (65g) granulated sugar
- 3 tablespoon (45g) packed light brown sugar
- ¾ cup (170g) salted butter, melted
- 1 teaspoon (5ml) pure vanilla extract
- 3 cups (400g) chopped fresh strawberries
- 2 tablespoon (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
Step-by-step instructions
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving about 2 inches hanging over the sides.
In a medium bowl, mix the flour, granulated sugar, brown sugar, and salt (if using unsalted butter). Stir well to remove any lumps. Add the melted butter and vanilla extract. Mix until the dough comes together, then use your fingers to make large crumbs.
Press about two-thirds of the crumb mixture evenly into the bottom of the prepared pan. Bake for 15–20 minutes, until lightly golden. Let it cool a little.
In a separate bowl, gently mix the chopped strawberries, sugar, and flour until the strawberries are coated. Spread this mixture evenly over the baked crust.
Sprinkle the remaining crumb mixture over the strawberries. Bake for another 30–35 minutes, until the topping is golden brown and the strawberry filling is bubbling. Let the bars cool completely in the pan.
In a small bowl, whisk together the powdered sugar, cream, and vanilla until smooth. Drizzle the glaze over the cooled bars. Cut into 12 pieces and serve.
Recipe tips & variations
Feel free to use other berries, like blueberries or raspberries, for a delicious berry blend. If you’re not a fan of whipped cream in your glaze, try replacing the cream with lemon juice for a tangy twist. Make sure to let the bars cool completely in the pan before cutting them to ensure clean, neat slices.
Storage & reheating
Store these Strawberry Shortcake Bars in an airtight container at room temperature for up to two days. For extending the shelf life, refrigerate them for up to four days. To reheat, simply pop them in a preheated oven at 300°F (150°C) for a few minutes to warm them through without making them soggy.
FAQs
Can I use frozen strawberries instead of fresh ones?
Yes, you can! Just make sure to thaw them and drain any excess liquid before mixing them into the recipe.
What if I only have unsalted butter?
No problem — just add a pinch of salt when you’re mixing the dry ingredients.
How can I make these bars dairy-free?
You can substitute the butter with a dairy-free alternative and use coconut cream instead of heavy or light whipping cream.
Recipes you may like
- Crescent Roll Breakfast Recipes
- Breakfast Potatoes Recipe Easy & Crispy
- Breakfast Pizza Recipe Easy & Cheesy
Strawberry Shortcake Bars
- Total Time: 1 hour 5 minutes
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
Delicious and easy Strawberry Shortcake Bars topped with fresh strawberries.
Ingredients
- 1 3/4 cups all-purpose flour
- 1/3 cup granulated sugar
- 3 tablespoons packed light brown sugar
- 3/4 cup salted butter, melted
- 1 teaspoon pure vanilla extract
- 3 cups chopped fresh strawberries
- 2 tablespoons granulated sugar
- 1 tablespoon all-purpose flour
- 1/2 cup powdered sugar
- 1 tablespoon light or heavy whipping cream
- 1/4 teaspoon pure vanilla extract
Instructions
- 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.
- 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, then use your fingertips to form large crumbs.
- Take about two-thirds of the crumb mixture and press it evenly into the bottom of the prepared pan. Bake for 15-20 minutes until the crust is lightly golden. Let cool slightly.
- In another bowl, mix together the chopped strawberries, granulated sugar, and all-purpose flour carefully to coat the fruit. Spoon this mixture evenly over the slightly cooled baked crust layer.
- Crumble the remaining one-third of the crust mixture evenly on top of the strawberry layer. Bake again for 30-35 minutes until the strawberry juices are bubbling and the crumb topping is golden brown. Let cool completely in the pan.
- In a small bowl, whisk together the powdered sugar, cream, and vanilla extract until smooth. Drizzle the glaze evenly over the cooled bars. Cut into 12 bars and serve.
Notes
- Feel free to use other berries, like blueberries or raspberries, for a delicious berry blend.
- If you’re not a fan of whipped cream in your glaze, try replacing the cream with lemon juice for a tangy twist.
- Make sure to let the bars cool completely in the pan before cutting them to ensure clean, neat slices.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 14g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg