Strawberry Shortcake Bars Recipe

Introduction

Strawberry Shortcake Bars offer all the delightful flavors of classic strawberry shortcake in a convenient, handheld form. With a tender shortcake base, juicy strawberry filling, and optional creamy topping, these bars are perfect for summer gatherings or a sweet treat any time of year.

Ingredients

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups (250g) all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• 2 cups chopped fresh strawberries
• 1 tbsp granulated sugar (optional, for sweetening berries)
• 1 tbsp cornstarch
• Whipped cream or stabilized whipped topping (optional)
• White chocolate drizzle or powdered sugar (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line a baking pan with parchment paper and lightly grease it.
2. Step 2: In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs and vanilla extract, then beat until smooth.
3. Step 3: Mix in the flour, baking powder, and salt until just combined. The dough will be thick.
4. Step 4: Spread about two-thirds of the batter evenly into the bottom of the prepared pan.
5. Step 5: Toss the chopped strawberries with cornstarch and sugar if using. Spread the strawberries evenly over the batter layer in the pan.
6. Step 6: Drop spoonfuls of the remaining batter over the strawberry layer. It won’t cover the strawberries completely, which is fine.
7. Step 7: Bake for 30 to 35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Step 8: Allow the bars to cool completely in the pan. Before serving, top with whipped cream or dust with powdered sugar if desired.

Tips & Variations

• Use ripe, sweet strawberries for the best flavor and natural sweetness. You can substitute frozen berries if fresh are unavailable; just thaw and drain excess liquid.
• For a richer dessert, drizzle melted white chocolate over the cooled bars instead of powdered sugar.
• Stabilized whipped cream helps the topping hold up longer if you plan to serve these bars later or for a party.

Storage

Store the strawberry shortcake bars in an airtight container in the refrigerator for up to 3 days. If you’ve added whipped cream topping, it’s best to consume them within a day. To reheat, bring bars to room temperature or warm gently in the oven for a few minutes without whipped topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, you can prepare and bake the bars a day in advance. Store them covered in the refrigerator and add any whipped cream topping just before serving for best texture.

How do I prevent the strawberry filling from making the bars soggy?

Tossing the strawberries with cornstarch helps absorb excess moisture during baking, keeping the bars from becoming soggy. Using fresh, firm berries also improves the texture.

Strawberry Shortcake Bars Recipe

Print Recipe

★★★★★

4.4 from 82 reviews

Delicious and easy-to-make Strawberry Shortcake Bars featuring a buttery shortcake base layered with a fresh strawberry filling and topped with whipped cream or powdered sugar. Perfect as a summery dessert or sweet snack with a tender crumb and juicy berries.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 9 to 12 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Shortcake Base

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups (250g) all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt

Filling

• 2 cups chopped fresh strawberries
• 1 tbsp granulated sugar (optional, for sweetening berries)
• 1 tbsp cornstarch

Topping (Optional)

• Whipped cream or stabilized whipped topping
• White chocolate drizzle or powdered sugar

Instructions

1. Prep the pan: Preheat the oven to 350°F (175°C). Line a baking pan with parchment paper and lightly grease it to prevent sticking.
2. Make the shortcake base: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Then add the eggs and vanilla extract, beating until smooth and fully incorporated.
3. Add dry ingredients: Gradually mix in the all-purpose flour, baking powder, and salt until just combined. The dough will be thick and slightly sticky.
4. Layer the batter: Spread about two-thirds of the batter evenly into the bottom of the prepared pan, creating a smooth base layer for the bars.
5. Prepare the strawberries: Toss the chopped fresh strawberries with cornstarch and the optional tablespoon of sugar to help thicken the filling and enhance sweetness. Spread this mixture evenly over the shortcake base layer.
6. Top with remaining dough: Drop spoonfuls of the remaining batter over the strawberry layer. It won’t cover the filling completely, but this rustic topping works well.
7. Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out clean.
8. Cool and top: Allow the strawberry shortcake bars to cool completely in the pan. Before slicing, add whipped cream or stabilized whipped topping, and optionally drizzle with white chocolate or dust with powdered sugar for an extra touch of sweetness.

Notes

• You can adjust the sugar in the strawberry filling based on the natural sweetness of your berries.
• Stabilized whipped cream will hold better if you plan to prepare the bars ahead of time.
• Use parchment paper for easy removal and cleaner slicing.
• These bars store well in an airtight container in the refrigerator for up to 3 days.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.

Keywords: Strawberry shortcake bars, berry dessert, easy summer dessert, shortcake recipe, strawberry bars