why make this recipe
Strawberry Shortcake Bars are perfect for warm weather or any time you crave something sweet and fruity. They combine the delightful taste of fresh strawberries with a crumbly crust that everyone loves. Plus, they’re easy to make and can be cut into bars, making them great for parties, picnics, or just a cozy night at home. This recipe will impress your family and friends, and they are sure to become a regular in your dessert rotation.
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 (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 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 are best served chilled or at room temperature. You can enjoy them plain or add a dollop of whipped cream on top for extra indulgence. They also pair nicely with a scoop of vanilla ice cream if you want to make dessert a bit more special.
how to store Strawberry Shortcake Bars
Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them, where they will last up to a week. You can also freeze the bars for up to 3 months. Just make sure to wrap them well in plastic wrap or aluminum foil before placing them in a freezer bag.
tips to make Strawberry Shortcake Bars
- Make sure to use fresh strawberries for the best flavor and texture.
- You can adjust the sweetness by using more or less sugar in the strawberry mixture.
- If you like a stronger vanilla flavor, add a bit more vanilla extract to the crumb mixture or glaze.
- Experiment with different fruits! Blueberries or raspberries can be great substitutes for strawberries.
variation (if any)
You can switch up the fruit in this recipe. Using mixed berries or peaches can give these bars a new twist. You can also try adding a pinch of lemon zest to the crumb mixture for a refreshing citrus flavor.
FAQs
Q: Can I use frozen strawberries instead of fresh?
A: Yes, you can use frozen strawberries, but make sure to thaw and drain them before adding them to the mixture to avoid excess moisture.
Q: Can I make these bars gluten-free?
A: Absolutely! You can replace the all-purpose flour with a gluten-free flour blend.
Q: How do I know when the bars are done baking?
A: The bars are done when the strawberry juices are bubbling and the crumb topping is golden brown. A toothpick inserted into the center should come out clean or with just a few crumbs.
Strawberry Shortcake Bars
Ingredients
Method
- 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 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.
- 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.