Strawberry Shortcake Bars Easy

Tender and buttery Strawberry Shortcake Bars are just the thing when you want something easy and irresistible for spring or summer. With a melt-in-your-mouth shortbread crust that does double duty as a crumbly topping and a layer of juicy strawberries, each bite tastes like a bright sunny day with so little effort. A quick vanilla glaze ties it all together for that classic bakery touch.

My family asks for these bars as soon as strawberry season hits and there are never leftovers they vanish faster than any other dessert when I bring them to gatherings

Ingredients

• All-purpose flour: gives the bars structure and that signature shortbread crumb Use a trusted brand for consistent texture
• Granulated sugar: sweetens both the crust and the filling White sugar also caramelizes during baking for added flavor
• Light brown sugar: brings a hint of molasses richness to the base and topping Gently packed for accuracy
• Salted butter: adds moisture and flavor If you use unsalted just toss in a pinch of salt to balance
• Pure vanilla extract: makes both the crust and glaze fragrant Choose real extract for the best taste
• Fresh strawberries: are the star Pick berries that are bright red and fragrant for the best filling
• Powdered sugar: for a smooth simple glaze Sift if clumpy
• Light or heavy cream: gives the glaze shine and body Either works but heavy cream yields a richer finish

Step-by-Step Instructions

Prep the Pan:

Line an eight inch square baking pan with parchment paper leaving a two inch overhang so you can lift the bars out easily after baking

Make Shortbread Crust and Crumb Topping:

Whisk together flour both sugars and salt if using in a medium bowl until blended and no lumps remain Add melted butter and vanilla and mix until the dough turns crumbly and looks like wet sand Use your fingers to gently toss and break up any large clumps

Form and Bake the Bottom Crust:

Press two thirds of the shortbread mixture firmly and evenly into the pan Flour your hands so the dough does not stick Smooth the top using an offset spatula if you have one Bake at three hundred fifty degrees for about fifteen to twenty minutes until the edges are pale golden Set on a rack to cool just a bit

Make the Strawberry Filling:

In a bowl gently toss chopped strawberries with sugar and flour to coat evenly This mixture should look juicy but not soupy Spoon the strawberry filling over the cooled crust Spread out the pieces so they cover the surface in a single layer

Add Crumb Topping:

Sprinkle the remaining shortbread mixture over the strawberries breaking it into clumps with your fingers It is fine if some berries peek through as this makes the bars look rustic and pretty

Bake the Bars:

Return the pan to the oven and bake twenty nine to thirty five minutes until the crumb topping is golden and the strawberry juices are bubbling Let the bars cool fully in the pan so they set

Make and Drizzle the Glaze:

Whisk powdered sugar cream and vanilla in a small bowl until smooth Adjust the consistency with a drop of extra cream if needed Use a spoon or fork to drizzle glaze all over the cooled bars Slice into squares and serve

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My favorite part of this recipe is the crumbly topping because every time I make it my kitchen smells like a bakery and we always have a taste test before the pan cools all the way My toddler loves to help scatter the crumbs on top and sneak a few strawberries for herself

Storage Tips

Store these bars in an airtight container at room temperature for up to two days but if you live somewhere humid you might want to keep them in the fridge after the first day The texture is best the day they are made though they are still delicious after chilling Let them come to room temperature before serving for the best flavor

Ingredient Substitutions

If fresh strawberries are not in season you can swap in well drained frozen strawberries but expect the filling to be a bit juicier You can use half whole wheat flour in the crust for a heartier base Add a splash of almond extract along with vanilla for a little twist

Serving Suggestions

Serve these cold for a picnic or room temperature for dessert Try topping with a scoop of vanilla ice cream on warm days or pair with coffee for a sweet brunch treat If you want them extra pretty scatter a few thin strawberry slices or edible flowers on top before serving

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Cultural and Historical Context

Shortcake has a long history dating back to old English recipes but in North America strawberries and cream became the classic combination These bars are a modern spin simplifying the layers into an easy handheld treat that captures all the nostalgia and seasonal goodness without any fuss

Recipe FAQs

→ Can I use unsalted butter instead of salted?

Yes, you can use unsalted butter. Just add a pinch of salt to the dry ingredients for balanced flavor.

→ Do I need fresh strawberries or can I use frozen?

Fresh strawberries provide the best texture and flavor, but frozen berries can work if thawed and drained well.

→ How do I know when the bars are done baking?

The crumb topping should be golden and the strawberry filling bubbling at the edges. Cool completely before slicing for clean bars.

→ Can I prepare these bars ahead of time?

Absolutely! These bars keep well for several days in an airtight container and can be made a day ahead.

→ Is it necessary to use a glaze?

The vanilla glaze adds extra sweetness and flavor, but the bars are delicious even without it. Serve them as you prefer.

→ Can I make these gluten-free?

Try substituting the all-purpose flour with a gluten-free baking blend for a gluten-free version, though texture may vary slightly.