Introduction

These Strawberry Shortcake Bars are a delightful twist on the classic dessert, combining buttery shortcake, juicy strawberries, and a light topping. Easy to prepare and perfect for sharing, they make a refreshing treat for any occasion.

The image shows two stacked strawberry crumb bars on a wooden surface. Each bar has four visible layers: a crumbly golden brown crust at the bottom, a bright red strawberry filling with chunks of fresh strawberries, a thick layer of white creamy topping, and a loose crumbly topping of the golden crust. Two fresh, red strawberries with green leaves are placed on top of the upper bar. The background is soft and blurred, showing more strawberries out of focus. The photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C). Line a baking pan with parchment paper and lightly grease it to prevent sticking.
Step 2: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Then add eggs and vanilla extract, beating until smooth.
Step 3: Combine the all-purpose flour, baking powder, and salt, then mix these dry ingredients into the butter mixture until just combined. The dough will be thick.
Step 4: Spread about two-thirds of the batter evenly over the bottom of the prepared pan to form the shortcake base.
Step 5: Toss the chopped fresh strawberries with cornstarch and granulated sugar (if using) to thicken and sweeten. Spread this mixture evenly over the batter layer.
Step 6: Drop spoonfuls of the remaining batter over the strawberry layer. It won’t cover the strawberries completely, but that’s fine.
Step 7: Bake in the preheated oven for 30 to 35 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
Step 8: Allow the bars to cool completely in the pan. Before serving, top with whipped cream, a drizzle of white chocolate, or a dusting of powdered sugar if desired. Slice into bars and enjoy.

Tips & Variations

For extra flavor, add a teaspoon of lemon zest to the strawberry filling.
Use frozen strawberries if fresh are unavailable, but be sure to drain any excess liquid before mixing.
Try swapping half the all-purpose flour with whole wheat flour for a nuttier texture.
To stabilize whipped cream, add a little powdered sugar or cream of tartar while whipping to keep it firm longer.

Storage

Store the strawberry shortcake bars in an airtight container in the refrigerator for up to 3 days. To keep the topping fresh, add whipped cream or powdered sugar just before serving. Reheat bars briefly at room temperature or enjoy chilled.

How to Serve

A square dessert bar with three visible layers placed on a dark slate board: the bottom layer is a thick, crumbly light brown crust, the middle layer is a bright red, slightly translucent strawberry filling, and the top layer is a smooth, white creamy layer with a crumbly golden topping sprinkled over it. On top, there are two fresh strawberries—one whole with green leaves and one sliced in half, showing its red interior and seeds. The background shows two more similar dessert bars, out of focus, on a white marbled surface with scattered whole strawberries around. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, you can prepare the bars a day ahead and store them in the refrigerator. Add any whipped topping or dusting just before serving for the best texture.

Can I substitute the butter?

Butter is recommended for its rich flavor and texture, but you can substitute with margarine or a plant-based spread of equal amount if needed, though the flavor and texture may differ slightly.

Strawberry Shortcake Bars Recipe

Print Recipe

★★★★★

4.7 from 102 reviews

Strawberry Shortcake Bars combine a buttery, soft shortcake base with a luscious layer of fresh strawberries, topped with a light whipped cream or powdered sugar finish. This dessert bar brings all the classic flavors of strawberry shortcake in an easy-to-make, sliceable form that’s perfect for gatherings or a sweet snack.

Author: Toney
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Yield: 9–12 bars 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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

Prep the pan: Preheat your oven to 350°F (175°C). Line a baking pan with parchment paper and lightly grease it to ensure easy removal of the bars after baking.
Make the shortcake base: In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add the eggs and vanilla extract, then beat until smooth and fully incorporated.
Add dry ingredients: Gradually mix in the all-purpose flour, baking powder, and salt until just combined. The resulting dough will be thick and somewhat dense.
Layer the batter: Spread about two-thirds of the shortcake batter evenly across the bottom of the prepared pan as the base layer.
Prepare the strawberries: In a separate bowl, toss the chopped fresh strawberries with cornstarch and the optional tablespoon of granulated sugar to sweeten and help thicken the filling during baking. Spread this strawberry mixture evenly over the shortcake base layer.
Top with remaining dough: Spoon the remaining batter in dollops over the strawberry layer. It won’t cover all the berries completely, which is expected and gives a rustic look.
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.
Cool and top: Remove from the oven and allow the bars to cool completely in the pan. Once cooled, top with whipped cream, stabilized whipped topping, a drizzle of white chocolate, or dust with powdered sugar as desired. Slice into bars and serve.

Notes

For best results, use fresh, ripe strawberries for a natural sweetness and flavor.
The optional sugar in the strawberry filling can be adjusted depending on the sweetness of the berries.
Allow the bars to cool completely before topping to prevent melting the whipped cream or topping.
These bars can be stored in an airtight container in the refrigerator for up to 3 days.
Try adding a sprinkle of lemon zest to the strawberry filling for extra brightness.

Keywords: Strawberry shortcake bars, dessert bars, baked strawberry dessert, easy strawberry shortcake, summer dessert