These strawberry shortcake bars are an easy way to enjoy the taste of summer all year round! With layers of sweet strawberries and a buttery crumb, they’re a delicious twist on a classic dessert.
This recipe addresses challenges like difficult crust preparation and insufficient strawberry flavor commonly found in standard strawberry shortcake desserts.
I love whipping up this recipe when I need something quick but satisfying. It solves the problems of soggy cakes and heavy frosting that can weigh you down. Plus, it’s enjoyed by my family during get-togethers, and watching them relish every bite makes it all worth it!
This recipe works so well because it’s all about the layers. You can prep it in just about an hour, with less than 15 minutes for the crust and around 30-35 minutes baking time. If you’re looking for a great complement, check out my Strawberry Shortcake Cake Roll too!
Table of contents
Why You Will Love This Recipe
- Fresh Strawberry Burst Fresh strawberries shine in this recipe, bringing a juicy sweetness that makes every bite feel like summer. The vibrant fruit elevates the shortcake with bursts of flavor that truly stand out.
- Crumbly Texture The shortbread crust offers a delightful crumble that melts in your mouth. It creates a satisfying contrast to the juicy strawberries, making each bar a pleasure to eat without falling apart.
- Effortless Preparation With a prep time of just 10 minutes, these strawberry shortcake bars fit easily into your busy day. It’s a simple treat you can whip up quickly when you want something sweet.
- Versatile Dessert Option These bars can be enjoyed warm or chilled, giving you the flexibility to serve them any way you like. Plus, they store well in the fridge, making them an excellent make-ahead option for parties or picnics.
Strawberry Shortcake Bars
- Prep Time: 10 minutes
- Cool Time: 60 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Category: dessert
- Method: Baking
- Diet: Vegetarian
Description
Delicious strawberry shortcake bars with a crumbly crust and fresh strawberry filling, perfect for dessert.
Ingredients
- 1 ¾ cups (250 g) all-purpose flour
- ⅓ cup (65 g) granulated sugar
- 3 tablespoons (45 g) packed light brown sugar
- ¾ cup (170 g) salted butter, melted
- 1 teaspoon (5 ml) pure vanilla extract
- 3 cups (400 g) chopped fresh strawberries
- 2 tablespoons (25 g) granulated sugar
- 1 tablespoon (9 g) all-purpose flour
- ½ cup (60 g) powdered sugar
Instructions
- Step 1: In a medium bowl, mix together the all-purpose flour, granulated sugar, packed light brown sugar, and a pinch of salt if using unsalted butter. Stir well until there are no lumps of brown sugar, ensuring a uniform shortcake texture.
- Step 2: Pour the melted salted butter and pure vanilla extract into the dry ingredients. Stir to combine thoroughly, then use your fingertips to work the mixture until it resembles large crumbs. This crumbly texture is essential for the shortcake base.
- Step 3: Take about two-thirds of the crumb mixture and press it firmly into the lined baking pan. Use floured hands to prevent sticking and smooth the top evenly with an offset spatula. Press firmly to create a crust approximately 1 inch thick, helping it hold together during baking.
- Step 4: In another bowl, combine the chopped fresh strawberries, 2 tablespoons granulated sugar, and 1 tablespoon all-purpose flour. Mix gently until the berries are evenly coated. The flour will help absorb excess juice and prevent sogginess during baking.
- Step 5: Spread the strawberry mixture evenly over the crust in the pan. Sprinkle the remaining crumb mixture over the top of the strawberries in an even layer. Bake in a preheated oven (temperature not specified) for 30 to 35 minutes or until the juices are bubbling around the edges and the crumble topping turns golden brown. If after 35 minutes the bars are not golden brown, rotate the pan and bake for an additional 5 to 10 minutes until light golden.
- Step 6: Allow the bars to cool completely in the pan before drizzling with powdered sugar glaze. To prepare the glaze, whisk the ½ cup powdered sugar with a small amount of milk if needed (about 1 teaspoon) until it reaches a desired drizzle consistency. If the glaze is too thick, add the milk gradually while whisking. Drizzle the glaze over the cooled bars evenly.
Notes
- Room Temperature: Store bars in an airtight container at room temperature for up to 2 days to maintain texture and flavor.
- Refrigeration: Place bars in an airtight container and refrigerate for up to 5 days to slow spoilage and keep them fresh.
- Freezing: Wrap bars tightly with plastic wrap, then place them in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator before serving.
- Press the crust firmly into the lined pan until compact and at least 1 inch thick to avoid excessive crumbling.
- If the strawberry filling seems too runny before baking, stir in an extra tablespoon of flour and let it thicken for about 10 minutes prior to assembling.
- Rotate the pan if bars are not golden after 35 minutes to ensure even browning.
- For a firmer texture and easier slicing, refrigerate the bars for at least 1 hour before serving.
Ingredient Notes
- Strawberries: Choose ripe, vibrant strawberries for the best flavor. Look for berries with no soft spots or blemishes, and enjoy them fresh for maximum juiciness.
- All-purpose flour: Use a good quality all-purpose flour to ensure a sturdy base for your bars. It helps achieve that nice crumbly texture you want in shortcakes.
- Baking powder: Opt for aluminum-free baking powder. This ensures a light and fluffy texture in your bars without any metallic aftertaste interfering with the strawberry flavor.
- Granulated sugar: Regular granulated sugar helps balance the tartness of strawberries. Go for a fine grain to ensure quick dissolving in the batter, enhancing sweetness evenly.
- Butter: I recommend using unsalted butter for control over the salt level. It enriches the flavor and provides that necessary moisture for tenderness in your bars.
- Heavy cream: Rich heavy cream adds to the creaminess in the whipped topping. For a lighter option, you could sub with half-and-half, but that will be less rich.
- Vanilla extract: Go for pure vanilla extract rather than imitation for a deeper, more authentic flavor. It infuses the batter with warmth that complements the strawberries beautifully.
- Powdered sugar: This is perfect for making the whipped topping sweet and silky smooth. It dissolves easily, ensuring no gritty texture in your cream.
- Strawberries: Choose ripe, vibrant strawberries for the best flavor. Look for berries with no soft spots or blemishes, and enjoy them fresh for maximum juiciness.
- All-purpose flour: Use a good quality all-purpose flour to ensure a sturdy base for your bars. It helps achieve that nice crumbly texture you want in shortcakes.
- Baking powder: Opt for aluminum-free baking powder. This ensures a light and fluffy texture in your bars without any metallic aftertaste interfering with the strawberry flavor.
- Granulated sugar: Regular granulated sugar helps balance the tartness of strawberries. Go for a fine grain to ensure quick dissolving in the batter, enhancing sweetness evenly.
- Butter: I recommend using unsalted butter for control over the salt level. It enriches the flavor and provides that necessary moisture for tenderness in your bars.
- Heavy cream: Rich heavy cream adds to the creaminess in the whipped topping. For a lighter option, you could sub with half-and-half, but that will be less rich.
- Vanilla extract: Go for pure vanilla extract rather than imitation for a deeper, more authentic flavor. It infuses the batter with warmth that complements the strawberries beautifully.
- Powdered sugar: This is perfect for making the whipped topping sweet and silky smooth. It dissolves easily, ensuring no gritty texture in your cream.
Recipe Tips
- If the crust crumbles too much, press it firmly into the baking pan until compact, ideally at least 1 inch thick, before baking.
- When the strawberry filling seems too runny, gently stir in 1 tablespoon of flour until the mixture thickens, about 10 minutes before baking.
- If your bars aren’t golden brown after 35 minutes, rotate the pan and bake for an additional 5-10 minutes until they achieve a light golden color.
- For a firmer texture, refrigerate the bars for at least 1 hour before serving, allowing them to set properly and easier to slice.
- If the glaze is too thick, whisk in 1 teaspoon of milk until reaching your desired consistency before drizzling over the cooled bars.
Serving Suggestions
Serve strawberry shortcake bars chilled alongside whipped cream or vanilla ice cream. Fresh mint leaves or a berry compote adds a nice touch as well.
Use strawberry shortcake bars to make parfaits or layered desserts. They also serve as a base for fruit salads or ice cream sundaes.
Top with a glaze made from powdered sugar and milk for extra sweetness. You could also drizzle melted chocolate or caramel sauce over the bars for a unique finish.
Recipe variations
- You can use frozen strawberries instead of fresh ones for the filling, just thaw and drain excess liquid before mixing with sugar and flour to keep the bars firm.
- Add one teaspoon of lemon zest to the strawberry mixture to brighten the flavor and complement the sweetness, adjusting sugar to 1 tablespoon for balance.
- Either salted or unsalted butter can work for the crumble crust; if unsalted, add ¼ teaspoon of salt to the dry ingredients for flavor consistency.
- If you want to double this recipe, use a 9×13-inch pan and increase ingredients to 3 ½ cups flour and 6 cups strawberries, baking about 10 minutes longer than original time.
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How to Store?
To keep your strawberry shortcake bars fresh and delicious, follow these storage tips:
Room Temperature: Place bars in an airtight container at room temperature, storing them up to 2 days, keeping texture and flavor intact.
Refrigeration: Use an airtight container and refrigerate bars up to 5 days to slow spoilage and maintain freshness properly.
Freezing: Wrap bars tightly in plastic wrap and put them in a freezer container, freezing up to 3 months. Thaw in the refrigerator before serving.
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