Strawberries are the ultimate symbol of spring and summer, and when paired with buttery shortbread and sweet vanilla glaze, they create a dessert that’s irresistible. These Strawberry Shortcake Bars are a modern twist on the classic strawberry shortcake. Instead of individual cakes or layered treats, this recipe uses a shortbread-style crust that doubles as a crumb topping, encasing a layer of fresh, juicy strawberries, and topped with a smooth, sweet glaze.
Perfect for family gatherings, potlucks, or just an afternoon treat, these bars are easy to make, transportable, and can be served either chilled or at room temperature. The combination of textures—from tender crust to succulent strawberries and crisp crumb topping—delivers a delightful bite every time.
In this article, we’ll guide you step by step through making these bars, share tips for perfect results, offer variations for customization, and answer common questions to help you achieve strawberry shortcake perfection.
Ingredients
This recipe yields 12 servings and uses simple pantry ingredients, plus fresh strawberries.
Crust and Crumb:
- 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
Strawberry Filling:
- 3 cups (400g) chopped fresh strawberries (each strawberry quartered then halved for uniform pieces)
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon (9g) all-purpose flour
Glaze:
- ½ cup (60g) powdered sugar
- 1 tablespoon (15ml) light or heavy whipping cream
- ¼ teaspoon pure vanilla extract
Optional:
- Additional fresh strawberries or mint leaves for garnish
Preparation Method
Step 1: Prepare the Baking Pan
- Preheat your 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.
Tip: Parchment paper ensures the bars can be lifted from the pan in one piece, making cutting and serving much easier.
Step 2: Make the Crust and Crumb Topping
- 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 in the brown sugar.
- Add the melted butter and vanilla extract to the dry ingredients. Stir until the mixture starts to come together, then use your fingertips to toss and form large crumbs.
Tip: The crumbly texture is key. It should hold together when pressed but still be loose enough to sprinkle on top.
- Take two-thirds of the crumb mixture and press it evenly into the bottom of the prepared pan. Use floured hands or an offset spatula to smooth the surface.
- Bake for 15–20 minutes until the crust is lightly golden. Remove from oven and let it cool slightly.
Step 3: Prepare the Strawberry Filling
- In a separate bowl, mix the chopped strawberries, granulated sugar, and flour carefully to coat the fruit evenly.
- Spoon the strawberry mixture evenly over the slightly cooled baked crust layer in the pan.
Tip: Coating strawberries in a little flour helps thicken their juices while baking, preventing the crust from becoming soggy.
Step 4: Add the Crumb Topping and Bake
- Crumble the remaining one-third of the crust mixture evenly over the strawberry layer. Some of the fruit should 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 oven and let the bars cool completely in the pan.
Step 5: Prepare the Vanilla Glaze
- In a small bowl, whisk together powdered sugar, cream, and vanilla extract until smooth.
- Drizzle the glaze evenly over the cooled bars.
Tip: Make sure the bars are completely cool before adding the glaze to prevent it from melting and running off the bars.
Step 6: Serve
- Using the parchment overhang, lift the bars from the pan and place them on a cutting board.
- Cut into 12 even bars.
- Optionally, garnish with fresh strawberries or mint leaves for presentation.
- Serve chilled or at room temperature.
Storage: Store leftover bars in an airtight container in the refrigerator for up to 3 days.
Expert Tips for Perfect Strawberry Shortcake Bars
- Choose the Right Strawberries: Look for firm, ripe strawberries for the filling. Overripe berries release too much juice and can make the bars soggy.
- Butter Matters: Use melted butter for the crust to achieve that shortbread-like texture. Salted butter works best, but if using unsalted, add a pinch of salt.
- Don’t Overmix: When combining the butter with the dry ingredients, mix just until large crumbs form. Overmixing will make the topping dense.
- Cooling is Key: Allow the bars to cool completely before glazing. This ensures the glaze sets properly and doesn’t slide off.
- Cutting the Bars: Use a sharp knife and wipe it between cuts for clean edges.
Variations
- Mixed Berry Bars: Replace half the strawberries with blueberries, raspberries, or blackberries for a colorful, flavorful twist.
- Lemon-Infused Glaze: Add a teaspoon of lemon zest to the glaze for a bright, tangy flavor.
- Chocolate Strawberry Bars: Add mini chocolate chips to the crumb topping for a decadent variation.
- Cream Cheese Layer: Add a thin layer of sweetened cream cheese between the crust and strawberry filling for a creamy texture.
Nutrition Information (Per Serving)
- Calories: ~250 kcal
- Carbohydrates: 38 g
- Protein: 2 g
- Fat: 11 g
- Saturated Fat: 6 g
- Sugar: 22 g
- Fiber: 2 g
(Values may vary depending on the exact size of bars and ingredients used.)
Frequently Asked Questions (FAQs)
1. Can I use frozen strawberries?
It’s not recommended, as frozen strawberries release excess water, which can make the bars soggy. Use fresh, firm strawberries instead.
2. Can I make the crust ahead of time?
Yes! You can prepare the crumb mixture in advance and store it in the fridge. Bake immediately when ready.
3. Can I make these bars gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Adjust the liquid slightly if needed.
4. How long do these bars last?
Stored in an airtight container in the refrigerator, they last up to 3 days. You can serve chilled or at room temperature.
5. Can I double the recipe?
Absolutely! Use a 9×13-inch pan for doubled quantities, adjusting the baking times as necessary.
6. Can I add other flavors to the glaze?
Yes. Vanilla is classic, but almond extract, lemon juice, or orange zest can also be added for variation.
Conclusion
Strawberry Shortcake Bars are a delightful twist on the traditional dessert, combining buttery shortbread, sweet strawberries, and a smooth glaze in a simple, easy-to-serve bar form. Perfect for spring and summer gatherings, these bars are versatile, visually appealing, and packed with flavor. With just a few simple ingredients and careful attention to baking and assembly, you can create a dessert that’s sure to impress friends and family.
Whether served at a picnic, potluck, or as a sweet treat at home, these bars are guaranteed to bring smiles. Experiment with variations, add your personal touch, and enjoy the sweet taste of summer all year round.
