Strawberry Shortcake Bars Easy (Print Version)
Buttery shortbread bars filled with juicy strawberries and a vanilla glaze. Simple, delicious, and perfect for any occasion.
# Ingredients:
→ Crust and Crumb
01 -
1 ¾ cups (250g) all-purpose flour
02 -
⅓ cup (65g) granulated sugar
03 -
3 tablespoon (45g) packed light brown sugar
04 -
¾ cup (170g) salted butter, melted
05 -
1 teaspoon (5ml) pure vanilla extract
→ Strawberry Filling
06 -
3 cups (400g) chopped fresh strawberries
07 -
2 tablespoon (25g) granulated sugar
08 -
1 tablespoon (9g) all-purpose flour
→ Glaze
09 -
½ cup (60g) powdered sugar
10 -
1 tablespoon (15ml) light or heavy whipping cream
11 -
¼ teaspoon pure vanilla extract
# Steps:
01 -
Preheat the oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving a 2-inch overhang on each side.
02 -
Combine flour, granulated sugar, brown sugar, and salt (if using unsalted butter) in a medium bowl. Mix to remove any lumps. Add melted butter and vanilla, stirring until evenly combined. Use your fingertips to create large crumbs. Press two-thirds of this mixture firmly into the prepared pan, smoothing the surface with floured hands or an offset spatula. Bake the crust for 15-20 minutes, or until lightly golden. Set aside to cool slightly.
03 -
In a medium bowl, combine chopped strawberries, sugar, and flour. Toss to coat evenly. Spoon the mixture over the cooled crust, ensuring an even layer. Crumble the reserved crust mixture over the strawberry layer, leaving some strawberries exposed.
04 -
Bake for 30-35 minutes, or until the strawberry juices are bubbling and the crumb topping is golden. Set aside to cool completely in the pan.
05 -
In a small bowl, combine powdered sugar, cream, and vanilla. Whisk until smooth. Drizzle the glaze over the cooled bars, then slice and serve.