why make this recipe
This bar recipe uses fresh strawberries and a buttery crumb crust. It is quick to mix and bakes in one pan. The bars are sweet, fruity, and easy to share. They work for snacks, picnics, or a simple dessert.
introduction
These Strawberry Shortcake Bars have a crisp crumb base, a fresh strawberry layer, and a sweet vanilla glaze. The steps are simple and the result tastes like shortcake in a bar form. If you like fruit bars, try this blueberry muffin and strawberry shortcake recipe for another twist.
why make this recipe
You can make these bars with common ingredients. They use fresh strawberries and pantry staples. You can cut them into squares to take to work or school. The crust and topping bake together for an easy, low-fuss dessert.
how to make Strawberry Shortcake Bars Recipe
Make the crumb base, bake it, add the strawberry layer, top with crumbs, bake again, then cool and glaze. Work in three main steps: prepare the crumb mix, mix the strawberries, and bake twice. Let the bars cool before glazing so the glaze stays on top.
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 Recipe
Cut into squares and serve at room temperature. Add a scoop of vanilla ice cream or a dollop of whipped cream for a richer treat. Serve with extra fresh strawberries on the side for color.
how to store Strawberry Shortcake Bars Recipe
Cover the cooled bars and store them in the fridge for up to 4 days. Keep them in an airtight container to protect the glaze and crumbs. You can freeze unglazed bars for up to 2 months; thaw in the fridge and then add glaze before serving.
tips to make Strawberry Shortcake Bars Recipe
- Use ripe, firm strawberries for the best texture.
- Coat the strawberries evenly with the small amount of flour to prevent a soggy crust.
- Press the bottom crust firmly for a stable base.
- Let the bars cool fully before glazing so the glaze sets well.
- If you use unsalted butter, add a pinch of salt to the dry mix.
variation (if any)
- Lemon zest: Add 1 teaspoon lemon zest to the strawberry mix for brightness.
- Mixed berries: Replace half the strawberries with blueberries or raspberries.
- Oat crumb: Swap ¼ cup of the flour in the crumb mix for old-fashioned oats for a chewier topping.
FAQs
Q: Can I use frozen strawberries?
A: You can, but thaw and drain them first. Frozen berries add extra liquid, so toss them in a little extra flour to help absorb moisture.
Q: Can I make these bars without the glaze?
A: Yes. The bars are sweet and tasty without glaze. The glaze adds extra sweetness and a pretty finish.
Q: How do I cut neat bars?
A: Chill the bars for 30 minutes, then use a sharp knife warmed in hot water and wiped dry between cuts for clean slices.
Q: Can I make this in a larger pan?
A: You can use a 9×13-inch pan, but reduce baking time per layer and check often. The bars will be thinner, so watch for over-browning.
Strawberry Shortcake Bars
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Sweet and fruity bars with a buttery crumb crust and fresh strawberry layer, perfect for snacks or dessert.
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 (quartered and halved)
- 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
- Preheat the oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper.
- In a medium bowl, combine the flour, granulated sugar, brown sugar, and salt. Add melted butter and vanilla, mixing until crumbs form. Press two-thirds of the crumb mixture into the prepared pan and bake for 15-20 minutes.
- In another bowl, mix the strawberries, granulated sugar, and flour. Spoon over the baked crust.
- Crumble the remaining crust mixture over the strawberries. Bake for another 30-35 minutes until golden brown.
- Let cool completely. Whisk together powdered sugar, cream, and vanilla for glaze. Drizzle over cooled bars and cut into squares.
Notes
Use ripe strawberries for best results. Store in the fridge for up to 4 days or freeze unglazed for up to 2 months.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
