Strawberry Shortcake Bars
These Strawberry Shortcake Bars feature a buttery shortbread crust, a fresh strawberry filling, and a golden crumb topping finished with a light vanilla glaze. Perfect as an easy tray bake for parties, bake sales, or summer gatherings, this crowd-friendly dessert slices cleanly and holds up beautifully for transport.
Equipment
- 8x8-inch baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Rubber spatula
- Cooling rack
Ingredients
Crust and Crumb Topping
- 1 3/4 cups all purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar packed
- 3/4 cup unsalted butter melted
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Strawberry Filling
- 3 cups fresh strawberries chopped
- 2 tablespoons granulated sugar
- 1 tablespoon all purpose flour
- 1 teaspoon lemon juice freshly squeezed
Vanilla Glaze
- 1/2 cup powdered sugar
- 2 tablespoons heavy cream adjust for consistency
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- In a medium bowl, whisk together flour, granulated sugar, brown sugar, and salt. Add melted butter and vanilla extract. Stir until a crumbly dough forms, using your fingers to create some larger crumbs for texture.
- Press two thirds of the crumb mixture firmly into the bottom of the prepared pan. Bake for 15 to 18 minutes until lightly golden and set.
- While the crust bakes, combine chopped strawberries, sugar, flour, and lemon juice in a bowl. Toss gently to coat.
- Spread the strawberry filling evenly over the pre baked crust. Sprinkle the remaining crumb mixture evenly over the top.
- Bake for 30 to 35 minutes until the topping is golden and the strawberry juices are bubbling around the edges.
- Allow the bars to cool completely in the pan for at least 1 hour. This ensures clean slices and proper structure.
- Whisk powdered sugar, heavy cream, and vanilla extract until smooth. Drizzle over cooled bars. Lift from pan using parchment and slice into 12 bars before serving.
Notes
For best results, use ripe but firm strawberries and pat them dry before mixing. To prevent a soggy base, always pre bake the crust. For larger gatherings, double the recipe and bake in a 9x13 inch pan. Bars can be frozen without glaze for up to 3 months and thawed overnight in the refrigerator before serving.
Nutrition Facts:
- Calories: 290 kcal
- Total Fat: 14 g
- Saturated Fat: 8 g
- Cholesterol: 35 mg
- Sodium: 120 mg
- Total Carbohydrates: 38 g
- Dietary Fiber: 2 g
- Sugars: 20 g
- Protein: 3 g
- Potassium: 150 mg
- Vitamin A: 450 IU
- Vitamin C: 35 mg
- Calcium: 30 mg
- Iron: 1 mg