Introduction

Strawberry Shortcake Bars are a delightful twist on the classic dessert, combining a buttery crumb crust with juicy fresh strawberries and a sweet vanilla glaze. These bars are perfect for warm-weather gatherings or a simple treat any time you crave a fruity indulgence.

The image shows a close-up of three stacked strawberry crumble bars. Each bar has three clear layers: a golden-brown firm base, a thick middle layer of bright red, slightly glossy strawberry filling, and a crumbly pale beige topping with small chunks and a rough texture. Thin white glaze drips lightly over the edges of the bars, adding a shiny contrast. In the background, some fresh strawberries are faintly visible, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cups (250g) all-purpose flour
⅓ cup (65g) granulated sugar
3 tablespoons (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 tablespoons (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

Instructions

Step 1: Preheat your 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 to allow easy removal later.
Step 2: In a medium bowl, combine the all-purpose flour, granulated sugar, brown sugar, and salt if using unsalted butter. Mix well to break up any lumps, especially of the brown sugar.
Step 3: Add the melted salted butter and vanilla extract to the dry ingredients. Stir with a spoon until the mixture begins to come together, then use your fingertips to toss and form large crumbs.
Step 4: Reserve about one-third of this crumb mixture. Press the remaining two-thirds evenly into the bottom of the prepared pan using floured hands and an offset spatula to create a smooth crust layer.
Step 5: Bake the crust for 15–20 minutes until lightly golden. Remove from the oven and allow to cool slightly while you prepare the filling.
Step 6: In a separate bowl, gently toss the chopped strawberries with granulated sugar and 1 tablespoon of flour, ensuring the fruit is evenly coated.
Step 7: Spread the strawberry mixture evenly over the slightly cooled crust in the pan.
Step 8: Crumble the reserved one-third of the crumb mixture evenly over the strawberries, leaving the fruit visible between crumbs.
Step 9: Return the pan to the oven and bake for 30–35 minutes, until the strawberry juices are bubbling and the crumb topping is golden brown.
Step 10: Remove from the oven and let the bars cool completely in the pan.
Step 11: To make the glaze, whisk together the powdered sugar, cream, and vanilla extract in a small bowl until smooth.
Step 12: Drizzle the vanilla glaze evenly over the cooled bars. Use the parchment paper overhang to lift the bars out of the pan, then cut into 12 bars and serve.

Tips & Variations

For extra flavor, macerate the strawberries by letting them sit with sugar for 15 minutes before mixing with flour.
Substitute frozen strawberries when fresh are not in season, but thaw and drain excess juice to avoid sogginess.
Try adding a pinch of cinnamon or lemon zest to the crumb mixture for a subtle aromatic twist.
Use heavy cream in the glaze for a richer taste or milk for a lighter finish.

Storage

Store the bars in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving, or enjoy chilled. The glaze and crumb topping may soften slightly on storing but the flavors will deepen.

How to Serve

A stack of three square-shaped strawberry crumb bars is shown on a white plate, placed on a white marbled surface. Each bar has three visible layers: the bottom layer is a light golden brown crust, the middle layer is a pale creamy color with bright red strawberry chunks and jam, and the top layer is golden crumbly streusel with thin white icing drizzled over it. Fresh whole strawberries are placed around the bars, adding vibrant red color and texture to the scene. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries. Thaw and drain them well to remove excess moisture before mixing with sugar and flour to prevent the bars from becoming soggy.

How do I prevent the crust from getting too soggy?

Be sure to bake the crust before adding the strawberry filling, and toss the strawberries with a bit of flour to absorb excess juice. Also, allow the bars to cool completely so the filling sets properly.