Description
Delicious strawberry shortcake bars with a crumbly crust and fresh strawberry filling, perfect for dessert.
Ingredients
Scale
- 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.