why make this recipe

Strawberry Shortcake Bars are a delightful treat that brings together the fresh taste of strawberries and a buttery crumb topping. They are easy to make and perfect for any occasion, whether it’s a family gathering, a picnic, or simply to satisfy your sweet tooth. The combination of sweet strawberries and a smooth glaze makes these bars irresistible. Plus, they are simple enough for any baker to try!

how to make Strawberry Shortcake Bars

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 remove any lumps, especially from the brown sugar.

Add the melted butter and vanilla extract to the dry ingredients. Stir with a spoon until the mixture starts 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 the prepared pan. Use 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 should still be visible between the 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.

tips to make Strawberry Shortcake Bars

Use fresh, ripe strawberries for the best flavor. They should be sweet and juicy.

Make sure your butter is melted but not too hot before mixing it into the dry ingredients; this will help create the right crumb texture.

If you want a different flavor, try adding a teaspoon of lemon zest to the strawberry mixture for a fresh twist.

FAQs

Can I use frozen strawberries?
Yes, but make sure to thaw and drain them well to avoid excess moisture in the bars.

Can I make these bars ahead of time?
Absolutely! These bars can be made a day in advance and stored in an airtight container.

Is there a gluten-free option for this recipe?
Yes! You can use a gluten-free all-purpose flour blend in place of regular flour for a gluten-free version.