Strawberry Shortcake Bars Recipe

Introduction

Strawberry Shortcake Bars offer a delightful twist on the classic dessert, combining a buttery shortcake base with juicy fresh strawberries. Easy to make and perfect for sharing, these bars are a crowd-pleaser for any occasion.

Ingredients

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups (250g) all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 2 cups chopped fresh strawberries
• 1 tbsp granulated sugar (optional, for sweetening berries)
• 1 tbsp cornstarch
• Whipped cream or stabilized whipped topping (optional, for serving)
• White chocolate drizzle or powdered sugar (optional, for topping)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line a baking pan with parchment paper and lightly grease it to prevent sticking.
2. Step 2: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Then add the eggs and vanilla extract, beating until smooth.
3. Step 3: Add the flour, baking powder, and salt to the wet ingredients and mix until just combined. The dough will be thick and slightly sticky.
4. Step 4: Spread about two-thirds of the batter evenly over the bottom of the prepared pan to form the shortcake base.
5. Step 5: In a separate bowl, toss the chopped strawberries with cornstarch and the optional tablespoon of sugar to sweeten. Spread the strawberry mixture evenly over the batter layer in the pan.
6. Step 6: Drop spoonfuls of the remaining batter over the strawberry layer. It does not need to completely cover the berries; some gaps are fine.
7. Step 7: Bake the bars for 30 to 35 minutes, until the top is lightly golden and a toothpick inserted into the center comes out clean.
8. Step 8: Allow the bars to cool completely in the pan. Before serving, top with whipped cream, drizzle with white chocolate, or dust with powdered sugar if desired. Slice and enjoy.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and texture in the filling.
• For a gluten-free version, try substituting all-purpose flour with a gluten-free flour blend.
• Add a pinch of cinnamon or lemon zest to the strawberry mixture for a subtle flavor boost.
• Stabilized whipped cream can help maintain the topping’s shape if making ahead or serving outdoors.

Storage

Store leftover bars in an airtight container in the refrigerator for up to 3 days. For best results, add whipped cream topping just before serving. Reheat briefly in the microwave if you prefer them warm, but they are delicious served chilled as well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but be sure to thaw and drain excess liquid before tossing with cornstarch to avoid a soggy filling.

How do I make the bars less sweet?

Reduce or omit the optional sugar in the strawberry layer and lightly dust with powdered sugar only if desired. Adjust sweetness to your preference.

Strawberry Shortcake Bars Recipe

Print Recipe

★★★★★

4.4 from 81 reviews

Delightful Strawberry Shortcake Bars featuring a buttery shortcake base layered with fresh strawberries and a light topping. These bars combine the classic flavors of strawberry shortcake into an easy-to-make dessert perfect for sharing or enjoying as a sweet snack.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Shortcake Base

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups (250g) all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt

Filling

• 2 cups chopped fresh strawberries
• 1 tbsp granulated sugar (optional, for sweetening berries)
• 1 tbsp cornstarch

Topping (Optional)

• Whipped cream or stabilized whipped topping
• White chocolate drizzle or powdered sugar

Instructions

1. Prep the pan: Preheat your oven to 350°F (175°C). Line a baking pan with parchment paper and lightly grease it to prevent sticking.
2. Make the shortcake base: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs and vanilla extract and beat until smooth and well combined.
3. Add dry ingredients: Gradually mix in the all-purpose flour, baking powder, and salt until just combined. The resulting dough will be thick and slightly sticky.
4. Layer the batter: Spread about two-thirds of the batter evenly into the bottom of the prepared pan, creating a solid base layer.
5. Prepare the strawberries: Toss the chopped fresh strawberries with cornstarch and sugar if you want to sweeten them. This helps thicken the filling and balances tartness.
6. Assemble layers: Spread the strawberry mixture evenly over the shortcake base. Then drop spoonfuls of the remaining batter over the strawberry layer; it won’t fully cover them, which adds a rustic look.
7. Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
8. Cool and top: Allow the bars to cool completely in the pan. Once cooled, optionally top with whipped cream, stabilized whipped topping, or dust with powdered sugar or drizzle white chocolate before slicing and serving.

Notes

• Using fresh strawberries is preferable for best flavor and texture.
• Adjust sugar in the filling based on the sweetness of your strawberries.
• Ensure the butter is softened to room temperature for easier creaming.
• The topping is optional but adds beautiful presentation and complementary flavor.
• Bars can be stored in an airtight container in the refrigerator for up to 3 days.
• Allow bars to cool completely before slicing to maintain clean edges.

Keywords: Strawberry shortcake bars, strawberry dessert, shortcake recipe, baked strawberry bars, easy dessert bars, summer dessert