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Strawberry Shortcake Bars Recipe

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★★★★★

4.9 from 80 reviews

These Strawberry Shortcake Bars combine a buttery crumb base with fresh, juicy strawberries and a sweet vanilla glaze. Perfectly baked for a golden crust and topped with a light glaze, these bars capture the essence of the classic strawberry shortcake in an easy-to-cut, shareable dessert bar form.

Ingredients

Scale

Crust and Crumb Topping

  • 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

Strawberry Filling

  • 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

Vanilla Glaze

  • ½ cup (60g) powdered sugar
  • 1 tablespoon (15ml) light or heavy whipping cream
  • ¼ teaspoon pure vanilla extract

Instructions

  1. Prepare the baking pan: 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 to allow for easy removal of the bars later.
  2. Make the crust and crumb topping: In a medium bowl, combine the all-purpose flour, granulated sugar, brown sugar, and salt if using unsalted butter. Mix thoroughly to remove any lumps, especially of brown sugar. Add the melted salted butter and vanilla extract and stir until the mixture begins to come together. Use your fingertips to toss and form large crumbs. Take about two-thirds of the crumb mixture and press it evenly into the bottom of the prepared pan. Use floured hands and an offset spatula to smooth the surface. Bake for 15-20 minutes until the crust is lightly golden. Remove and let cool slightly.
  3. Prepare and add the strawberry filling: In another bowl, gently toss the chopped strawberries with granulated sugar and all-purpose flour, coating the fruit evenly. Spoon this mixture evenly over the slightly cooled crust layer in the pan.
  4. Add crumb topping and bake: Crumble the remaining one-third of the crumb mixture evenly over the strawberry filling, ensuring the strawberry pieces remain visible between crumbs. Bake for an additional 30-35 minutes, until the strawberry juices are bubbling and the crumb topping turns golden brown. Remove from oven and allow the bars to cool completely in the pan.
  5. Make glaze and finish: In a small bowl, whisk together the powdered sugar, cream, and vanilla extract until smooth and pourable. Drizzle the vanilla glaze evenly over the cooled bars. Once glazed, use the parchment paper overhang to lift bars from the pan and cut into 12 equal bars for serving.

Notes

  • Use fresh, ripe strawberries for the best flavor and texture.
  • Line the baking pan with parchment paper to ensure easy removal of the bars without sticking.
  • If using unsalted butter, add a pinch of salt to balance the flavors.
  • Do not overmix the strawberry filling to avoid crushing the fruit.
  • The bars can be stored in an airtight container in the refrigerator for 3-4 days.
  • For a dairy-free version, substitute butter with a plant-based alternative and use coconut cream for the glaze.

Keywords: Strawberry shortcake bars, crumb bars, fruit dessert, summer dessert, baked strawberry bars, easy dessert bars

Find it online: https://amayaharis.com/strawberry-shortcake-bars-recipe/