There’s something truly special about the first bite of a Strawberry Shortcake Bar—the combination of the tender crumb, juicy strawberries, and delightful vanilla glaze creates a celebration in your mouth! With their crumbly topping and vibrant fruit, these bars are not only a feast for the eyes but also a sweet comfort that reminds me of summers spent outdoors, soaking up sunshine and laughter. I often find myself whipping up a batch for picnics, gatherings, or simply to satisfy a sweet tooth.
These bars come together surprisingly fast and with minimal fuss. They’re perfect for busy weeknights or last-minute gatherings when you need a delicious dessert that feels elegant yet is incredibly easy to make. And the best part? They keep well, so you’ll have the joy of relishing them again for a couple of days—or sharing with friends (if you can bear to part with them)!
WHY I LOVE STRAWBERRY SHORTCAKE BARS
I can’t sing the praises of Strawberry Shortcake Bars enough! They hit that sweet spot between indulgent and refreshing, making every bite a true winner at my table. The rich buttery crumble paired with the juicy strawberries is incredibly easy to make and undeniably delicious—guaranteed to impress everyone from the kids to the dessert connoisseurs! Plus, they’re versatile too; you can serve them at a summer barbecue or indulge in a cozy night in.
STRAWBERRY SHORTCAKE BARS INGREDIENTS
The magic of this recipe truly lies in the harmonious blend of fresh strawberries and buttery crumble. Don’t worry about exact measurements just yet; those are all in the recipe card for you!
Essential Components
- 1 ¾ CUPS (250G) ALL-PURPOSE FLOUR: This forms the crumbly crust as well as the topping!
- ⅓ CUP (65G) GRANULATED SUGAR: Adds just the right amount of sweetness.
- 3 TABLESPOONS (45G) PACKED LIGHT BROWN SUGAR: Infuses a subtle caramel flavor that’s absolutely delightful.
- ¾ CUP (170G) SALTED BUTTER, MELTED: This is the heart of the crumbly texture; if you’re using unsalted butter, you might want to add a pinch of salt.
- 1 TEASPOON (5ML) PURE VANILLA EXTRACT: A splash of this brings warmth and depth to the bars.
- 3 CUPS (400G) CHOPPED FRESH STRAWBERRIES: These vibrant gems pack a mighty punch with their juicy sweetness.
- 2 TABLESPOONS (25G) GRANULATED SUGAR: For sprinkling on top of those strawberries, enhancing their natural flavor.
- 1 TABLESPOON (9G) ALL-PURPOSE FLOUR: Coating the strawberries with this helps thicken their juices as they bake.
- ½ CUP (60G) POWDERED SUGAR: To make a lovely glaze for finishing touches.
- 1 TABLESPOON (15ML) LIGHT OR HEAVY WHIPPING CREAM: Adds a creamy richness to the glaze.
- ¼ TEASPOON PURE VANILLA EXTRACT: More vanilla for that luscious finishing layer!
SUBSTITUTIONS AND TIPS
Need a swap? If strawberries are out of season, you can easily use frozen strawberries (just thaw and drain) or substitute peaches or blueberries! For an extra touch of zing, sprinkle in a little lemon zest with the strawberries—yum!
If you prefer a lighter version, swap half the butter for unsweetened applesauce (though it won’t be quite as rich, it still tastes wonderful!).
One last note: it’s essential to let the bars cool completely before you slice into them; this helps them hold their shape better—nobody likes a crumbly mess!
KITCHEN TOOLS YOU’LL NEED
- 8×8-inch square baking pan (or a similar sized dish)
- Parchment paper
- Medium mixing bowls (2)
- Whisk
- Offset spatula (or just use your hands!)
- Measuring cups and spoons
HOW TO MAKE STRAWBERRY SHORTCAKE BARS
Let’s dive into creating this wonderfully satisfying Strawberry Shortcake Bars recipe. I’ve broken down the process into simple steps. Follow along, and you’ll have a delicious treat in no time. We’re aiming for a beautifully baked bar, with a crispy, crumbly topping and luscious, juicy strawberries peeking through!
Preheat and Prepare
First, 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 later.
Combine Dry Ingredients
In a medium bowl, combine the all-purpose flour, granulated sugar, brown sugar, and a pinch of salt (if you’re using unsalted butter). Mix thoroughly to eliminate any lumps, especially of brown sugar.
Melt and Mix
Now, add the melted salted butter and vanilla extract to the dry ingredients. Using a spoon, stir until you see everything starting to come together, then use your fingertips to toss and form large crumbs. This step is key for that perfect crumble!
Press the Crust
Take about two-thirds of this crumb mixture and press it evenly into the bottom of your prepared pan. Use floured hands and an offset spatula to smooth the surface. This will form our delicious crust base!
Bake the Crust
Bake this for 15-20 minutes until the crust is lightly golden. Set aside to cool slightly—you want it to be ready for that lovely strawberry layer.
Prepare the Strawberries
In another bowl, mix together the chopped strawberries, granulated sugar, and all-purpose flour. Be gentle as you mix to coat the fruit evenly. The strawberries will burst with flavor!
Layer the Strawberries
Spoon the strawberry mixture evenly over the slightly cooled baked crust layer in the pan. You want to see those juicy strawberries!
Crumble and Bake Again
Crumble the remaining one-third of the crust mixture evenly on top of the strawberry layer. This lets the beautiful strawberries peek out! Bake again for 30-35 minutes until the strawberry juices are bubbling and the crumb topping turns a lovely golden brown.
Cool and Glaze
Once that’s done, remove from the 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 luscious vanilla glaze evenly over the cooled bars—heaven!
Slice and Serve
Finally, once glazed, cut into 12 bars, and serve them up. Enjoy every delicious bite!
HOW TO STORE STRAWBERRY SHORTCAKE BARS
These bars taste best fresh but can easily be stored! Keep leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for about 3-4 days. They also freeze surprisingly well for 2-3 months—just thaw them in the fridge when you’re ready to indulge again. Reheat briefly in a warm oven if desired, but they’re delightful chilled too!
TIPS FOR SUCCESS
- Ensure your strawberries are ripe for maximum flavor.
- Use a sharp knife for clean cuts when slicing the bars.
- Don’t skip cooling time—this will help the bars set properly!
- For a kick of flavor, try adding a sprinkle of cinnamon to the crust.
- Top with a dollop of whipped cream for extra indulgence!
SERVING SUGGESTIONS
- Pair with a scoop of vanilla ice cream for an extra treat!
- Add a sprinkle of fresh mint leaves on top for garnish.
- Serve with a glass of sweet iced tea or sparkling lemonade.
- Enjoy warm with a drizzle of additional glaze for a special touch.
- Perfect alongside your favorite brunch spread for a delightful gathering!
I hope you find joy in making and sharing these wonderful Strawberry Shortcake Bars as much as I do. Happy baking!
