Strawberry Shortcake Bars Recipe

Update : February 17, 2026

Homemade strawberry shortcake bars with fresh strawberries and whipped cream

Why Make This Recipe

Strawberry Shortcake Bars are a delightful treat that combines the sweetness of strawberries with a crumbly base and a delicious glaze. This recipe is perfect for summer gatherings, picnics, or anytime you crave a fruity dessert. They are easy to make and can be served as a snack or dessert. Plus, who can resist the vibrant red of fresh strawberries?

How to Make Strawberry Shortcake Bars

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 (each strawberry quartered then halved to yield about 8 pieces per strawberry)
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

Directions

Preheat the oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving 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. 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 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 vanilla glaze evenly over the cooled bars. Once glazed, cut into 12 bars and serve.

How to Serve Strawberry Shortcake Bars

These bars can be served chilled or at room temperature. They are great on their own but can also be paired with whipped cream or a scoop of vanilla ice cream for an extra-special treat.

How to Store Strawberry Shortcake Bars

Store the bars in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them for up to a month.

Tips to Make Strawberry Shortcake Bars

Select Ripe Strawberries: Choose fresh, ripe strawberries for the best flavor.
Don’t Overmix: When mixing the crumb topping, be careful not to overmix, as you want to retain some texture.
Cool Completely: Allow the bars to cool completely before cutting to ensure clean slices.

Variation

For a different twist, try adding a layer of whipped cream cheese spread on top of the crust before adding strawberries. This adds creaminess that complements the strawberries beautifully.

FAQs

1. Can I use frozen strawberries?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them before use to avoid excess moisture.

2. Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

3. How do I know when the bars are done baking?
The bars are done when the strawberry juices are bubbling, and the crumb topping is golden brown.