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Strawberry Shortcake Bars Recipe

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4.5 from 135 reviews

Delicious and easy-to-make Strawberry Shortcake Bars featuring a buttery crumb crust, a fresh strawberry filling, and a sweet vanilla glaze. Perfect as a summery dessert or snack, these bars combine the classic flavors of strawberry shortcake in a convenient bar form.

Ingredients

Crust & Topping

  • 1 ¾ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 3 tablespoons packed light brown sugar
  • ¾ cup salted butter, melted (or unsalted with a pinch of salt)
  • 1 teaspoon pure vanilla extract

Strawberry Filling

  • 3 cups chopped fresh strawberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon all-purpose flour

Glaze

  • ½ cup powdered sugar
  • 1 tablespoon light or heavy cream
  • ¼ teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting of the bars after baking.
  2. Make Crumb Mixture: In a mixing bowl, combine the all-purpose flour, granulated sugar, and light brown sugar. Add the melted butter and vanilla extract, stirring until the mixture forms crumbly clumps.
  3. Form and Bake Crust: Press about two-thirds of the crumb mixture evenly into the bottom of the prepared pan to form a crust. Bake this crust for 15–20 minutes until it turns lightly golden.
  4. Prepare Strawberry Filling: While the crust is baking, mix the chopped fresh strawberries with 2 tablespoons of granulated sugar and 1 tablespoon of flour in a bowl. This helps to thicken the filling during baking.
  5. Assemble Bars: Remove the baked crust from the oven. Evenly spread the strawberry mixture over the warm crust, then crumble the remaining one-third of the crumb dough over the strawberry topping.
  6. Bake Until Golden and Bubbling: Return the pan to the oven and bake for an additional 30–35 minutes until the topping is golden brown and the filling is bubbly. Once done, remove from the oven and allow the bars to cool completely in the pan.
  7. Make the Glaze: In a small bowl, whisk together the powdered sugar, cream, and vanilla extract until smooth and pourable.
  8. Finish and Serve: Drizzle the glaze over the cooled bars. Lift the bars out of the pan using the parchment paper overhang and slice into squares. Serve and enjoy!

Notes

  • You can substitute light or heavy cream with milk if desired for the glaze, though the consistency may be thinner.
  • For best results, use fresh ripe strawberries and chop them evenly for uniform filling.
  • If using unsalted butter, remember to add a pinch of salt to enhance flavor.
  • Allow the bars to cool completely before adding the glaze to prevent it from melting.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.

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