Strawberry Shortcake Bars: Easy Desserts for Summer Recipe
Strawberry Shortcake Bars combine the classic flavors of buttery shortcake with fresh strawberries in an easy-to-make, portable bar format. Perfect for summer gatherings, these bars feature a tender cake base, a juicy strawberry filling, and an optional whipped cream or powdered sugar topping, making them a delightful dessert for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12–16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it to prevent sticking.
- Make the Shortcake Base: In a large bowl, use a hand or stand mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy. Add in the eggs and vanilla extract, beating until smooth and well combined.
- Add Dry Ingredients: Gradually mix in the all-purpose flour, baking powder, and salt until just combined. The resulting dough will be thick and slightly dense.
- Layer the Batter: Spread about two-thirds of the batter evenly into the bottom of the prepared baking pan, pressing gently to form a smooth layer.
- Prepare the Strawberries: In a small bowl, toss the chopped fresh strawberries with cornstarch and granulated sugar if desired to sweeten. This will thicken the filling as it bakes.
- Spread Strawberry Filling: Evenly distribute the strawberry mixture over the batter layer in the pan.
- Top with Remaining Batter: Drop spoonfuls of the remaining dough over the strawberry layer. The topping won’t cover the strawberries completely, which is normal and adds rustic charm.
- Bake: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Add Topping: Allow the bars to cool completely in the pan on a cooling rack to firm up. Before serving, top with whipped cream or dust with powdered sugar and optionally drizzle with melted white chocolate for added elegance.
Notes
- Use fresh strawberries for the best flavor and texture; if using frozen, thaw and drain well to avoid sogginess.
- Let the bars cool completely before slicing to ensure they hold their shape and slice cleanly.
- Top with whipped cream just before serving since it does not freeze well.
- You can make these bars ahead by baking and freezing them without topping. Thaw and garnish before serving.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend.
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