why make this recipe
Strawberry Shortcake Bars give you the sweet, fresh flavor of strawberries in an easy bar form. They bake in one pan and cut into neat pieces for snacks or parties. For ideas on a gluten-free version you can try this gluten-free shortcake recipe if you need an alternative.
introduction
These bars have a buttery crumb crust, a soft strawberry center, and a light vanilla glaze. The steps are simple and the result looks nice on a plate. You can make them for family, friends, or a quick treat.
how to make Strawberry Shortcake Bars
Follow the directions below step by step. Press the crust, bake, add the strawberry mix, top with crumbs, bake again, cool, and add the glaze. For other simple meal ideas you might like to pair these bars with, see these 5-ingredient chicken crock pot recipes.
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 (or add a pinch of salt if using unsalted butter), 1 teaspoon (5ml) pure vanilla extract, 3 cups (400g) chopped fresh strawberries (each strawberry quartered then halved to yield about 8 pieces per strawberry), 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
Directions :
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, especially of brown sugar. Add the melted salted butter and vanilla extract to the dry ingredients and stir with a spoon until they start to come together, then 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 using floured hands and an offset spatula to smooth the surface. Bake for 15-20 minutes until the crust is lightly golden and set aside to cool slightly.
In another bowl, mix together the chopped strawberries, granulated sugar, and all-purpose flour carefully to coat the fruit evenly. Spoon this 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. The strawberries will remain visible between crumbs. Bake again for 30-35 minutes until the strawberry juices are bubbling and the crumb topping turns golden brown. Remove from oven and let the bars cool completely in the pan.
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.
how to serve Strawberry Shortcake Bars
Serve the bars at room temperature. Add a small scoop of vanilla ice cream or a dollop of whipped cream if you like. They also taste good chilled for a firmer texture.
how to store Strawberry Shortcake Bars
Keep the bars in an airtight container. Store them in the fridge for up to 4 days. You can freeze them wrapped in plastic and foil for up to 2 months; thaw in the fridge before serving.
tips to make Strawberry Shortcake Bars
- Use firm, ripe strawberries for the best texture.
- Press the crust firmly so it holds the filling.
- Let the bars cool fully before glazing so the glaze does not melt away.
- If you like nut flavors, check this almond nut cake recipe for ideas to add nuts or almond extract.
variation (if any)
- Use frozen berries if fresh are not available; thaw and drain excess liquid.
- Swap brown sugar for all granulated sugar for a slightly different crust taste.
- Add a pinch of cinnamon to the crumb mix for a warm note.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw them, drain extra liquid, and pat dry before mixing to avoid a soggy crust.
Q: Can I make these dairy free?
A: Yes. Use a dairy-free butter and a non-dairy cream for the glaze. Add a pinch of salt if your butter is unsalted.
Q: How do I cut neat bars?
A: Chill the pan until firm, then use a sharp knife wiped clean between cuts for neat edges.
Q: Can I skip the glaze?
A: Yes. The bars are good without glaze, though the glaze adds a sweet finish.
Conclusion
For another easy take on this dessert, see EASY Strawberry Shortcake Bars – Scientifically Sweet.
Strawberry Shortcake Bars
Ingredients
Method
- 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 all-purpose flour, granulated sugar, brown sugar, and salt (if using unsalted butter). Mix thoroughly to eliminate any lumps, especially of brown sugar.
- Add the melted salted butter and vanilla extract to the dry ingredients, stirring until they start to come together.
- Use your fingertips to toss and form large crumbs, then take about two-thirds of this mixture and press it into the bottom of your prepared pan.
- Bake for 15-20 minutes until lightly golden and set aside to cool slightly.
- In another bowl, mix the chopped strawberries, granulated sugar, and all-purpose flour to coat the fruit evenly.
- Spoon the strawberry mixture evenly over the slightly cooled baked crust.
- Crumble the remaining one-third of the crust mixture on top of the strawberry layer.
- Bake again for 30-35 minutes until the strawberry juices are bubbling and the topping is golden brown.
- In a small bowl, whisk together the powdered sugar, cream, and vanilla extract until smooth.
- Drizzle the glaze evenly over the cooled bars, then cut into 12 bars and serve.