There’s something undeniably enchanting about biting into a perfectly crafted dessert bar, especially when you can savor the delightful sweetness of strawberries combined with a buttery crumbly topping. That’s precisely what makes strawberry shortcake bars a beloved treat in our household. I remember the first time I made them for a summer picnic; their vibrant color and enticing aroma won everyone over, proving that a little bit of effort goes a long way. These bars are not only quick to whip up but also a treat for both the eyes and the taste buds, making them perfect for any occasion.
What sets these bars apart is their delightful layers: a buttery shortcake base supports a sweet strawberry filling, all topped with a satisfying crumble. The combination makes for a wonderfully textured dessert that feels luxurious, yet remains approachable. Whether you’re serving them at a gathering or indulging on a quiet afternoon, these strawberry shortcake bars bring joy to all who taste them.
Reasons to try it
- It’s a crowd-pleaser for gatherings and parties.
- The recipe is straightforward and quick to make.
- Fresh strawberries add a burst of flavor that’s irresistible.
- Perfect for any time of the year, especially in summer.
- Fewer dishes to wash means easy cleanup!
"These strawberry shortcake bars are a summertime favorite, bursting with flavor and ridiculously easy to make!"
How this recipe comes together
Making strawberry shortcake bars involves a few simple steps that transform basic ingredients into a mouthwatering dessert. To start, the oven is preheated, and the crust mixture is prepared. You’ll then press part of this mixture into the baking pan, bake it, and layer fresh strawberries on top. Finally, it’s sprinkled with the remaining crumble, baked until golden, and finished off with a sweet glaze.
What you’ll need
- 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
Ingredient notes & swaps
- Butter: You can use unsalted butter if you prefer to control the saltiness.
- Strawberries: Swap for other berries like raspberries or blueberries for a mixed berry version.
- Powdered sugar: For a healthier option, consider using a low-sugar icing or leaving the glaze off altogether.
- Flour: Gluten-free all-purpose flour can be used as a substitute for those with gluten restrictions.
Step-by-step instructions
Here’s how to create the delightful layers of flavor in strawberry shortcake bars:
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper for easy removal.
- In a bowl, whisk together 1 ¾ cups of flour, ⅓ cup of granulated sugar, 3 tablespoons of brown sugar, and a pinch of salt.
- Add in the melted butter and vanilla extract, mixing until the mixture is crumbly.
- Press about two-thirds of the mixture firmly into the lined baking pan and bake for 15-20 minutes or until it turns golden brown.
- While that bakes, prepare the strawberry filling: mix the chopped strawberries with 2 tablespoons of sugar and 1 tablespoon of flour in a separate bowl.
- Spread the strawberry mixture evenly over the baked crust.
- Sprinkle the remaining crumb mixture on top of the strawberries.
- Bake again for 30-35 minutes, watching for the juices to bubble and the topping to turn a lovely golden brown.
- Once done, remove from oven and let it cool completely — patience is key here!
- For the glaze, whisk together the powdered sugar, cream, and ¼ teaspoon vanilla extract until smooth; then drizzle it over the cooled bars.
- Cut into 12 bars and serve, ideally with a fresh strawberry or dollop of whipped cream on the side.
Pro Tip: For a smoother glaze, sift the powdered sugar before mixing to prevent lumps.
Helpful cooking tips
- Make sure your strawberries are ripe and sweet for maximum flavor.
- If you want more intense strawberry flavor, you can macerate them in sugar for about 30 minutes before adding them to the bars.
- Keep an eye on the bars towards the end of the baking time to avoid over-browning.
- If you’re in a hurry, prepare the crumb mixture ahead and store it in the fridge until ready to bake.
Best ways to enjoy it
These strawberry shortcake bars are delicious on their own, but you can elevate them further. Consider serving each bar with a dollop of whipped cream or a scoop of vanilla ice cream on the side. Fresh mint leaves can add a pop of color and a refreshing touch, making your presentation as delightful as the taste!
How to store & freeze
After baking, let the bars cool completely before cutting and storing. They can be kept in an airtight container in the fridge for up to 4 days. If you want to make them in advance for an event, feel free to freeze them for up to 2 months. Just wrap them tightly in plastic wrap and place them in a freezer-safe container. When you’re ready to enjoy them, thaw overnight in the fridge.
How to fix common issues
If you find your bars are turning out dry, consider these tips:
- Ensure you’re measuring flour correctly; too much flour can dry them out.
- If they come out soggy, the strawberries may have released more liquid than expected; try using less fresh fruit or draining excess juice before using.
- If you accidentally overbake them, serve with ice cream to add moisture back.
Creative twists
Want to add a different flavor dimension? Here are a few fun variations:
- Incorporate lemon zest or a splash of lemon juice into the strawberry filling for a bright and zesty note.
- Try mixing in chopped nuts like pecans or walnuts to add texture to the crumb topping.
- Replace some of the strawberries with other fruits such as peaches or rhubarb for a unique flavor combination.
Common questions
Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries, but make sure to thaw and drain them to remove excess moisture before adding them to your filling. Otherwise, the bars might turn soggy.
How can I make this recipe gluten-free?
Simply replace all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the blend contains xanthan gum or similar to help bind the ingredients.
Can I prepare the bars ahead of time?
Absolutely! These bars can be made a day in advance. In fact, letting them sit overnight can enhance the flavors!
What if I don’t have an 8×8-inch pan?
If you don’t have that size, you can use a 9×9-inch pan; just keep an eye on the baking time since they might bake faster.
Are these bars suitable for kids?
Definitely! They are perfect for children; the sweet strawberries and crumbly crust make them an enjoyable treat they will ask for time and again.
Strawberry Shortcake Bars
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a bowl, whisk together 1 ¾ cups of flour, ⅓ cup of granulated sugar, 3 tablespoons of brown sugar, and a pinch of salt.
- Add in the melted butter and vanilla extract, mixing until crumbly.
- Press about two-thirds of the mixture firmly into the lined baking pan and bake for 15-20 minutes or until golden brown.
- While that bakes, prepare the strawberry filling by mixing chopped strawberries, 2 tablespoons of sugar, and 1 tablespoon of flour in a separate bowl.
- Spread the strawberry mixture evenly over the baked crust.
- Sprinkle the remaining crumb mixture on top of the strawberries.
- Bake again for 30-35 minutes until the juices bubble and the topping turns golden brown.
- Once done, remove from oven and let cool completely.
- For the glaze, whisk together the powdered sugar, cream, and ¼ teaspoon vanilla extract until smooth; drizzle over the cooled bars.
- Cut into 12 bars and serve.