introduction
When it comes to delightful desserts that burst with flavor, nothing quite compares to Strawberry Shortcake Bars. These bars combine the classic taste of shortcake with juicy strawberries, all wrapped in a crumbly, buttery topping. Perfect for picnics, gatherings, or simply as a sweet treat at home, this recipe is a must-try!
Why You’ll Love This Strawberry Shortcake Bars Recipe:
- Delicious Flavor: The sweet, juicy strawberries paired with a buttery, crumbly topping create a perfect harmony of tastes.
- Quick to Prepare: With just a few simple steps, you can whip up these bars in no time.
- Make-Ahead Friendly: Bake a batch over the weekend, and enjoy them throughout the week as a dessert or snack.
- Family-Friendly: Kids and adults alike will love these sweet, fruity bars, making them an excellent dessert for any occasion.
Ingredients Needed:
For the Crust:
- 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
For the Strawberry Filling:
- 3 cups (400g) chopped fresh strawberries (each strawberry quartered then halved to yield about 8 pieces per strawberry)
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon (9g) all-purpose flour
For the Glaze:
- ½ cup (60g) powdered sugar
- 1 tablespoon (15ml) light or heavy whipping cream
- ¼ teaspoon pure vanilla extract
Step-by-Step Instructions:
Preheat the oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving about a 2-inch overhang on each side for easy removal.
In a medium bowl, combine the all-purpose flour, granulated sugar, brown sugar, and salt (if using unsalted butter). Mix thoroughly to eliminate any lumps, especially of brown sugar.
Add the melted salted butter and vanilla extract to the dry ingredients. Stir with a spoon until they start to come together, then use your fingertips to toss and form large crumbs.
Take about two-thirds of this crumb mixture and press it evenly into the bottom of your prepared pan using floured hands and an offset spatula to smooth the surface. Bake for 15-20 minutes until the crust is lightly golden, then set aside to cool slightly.
In another bowl, mix together the chopped strawberries, granulated sugar, and all-purpose flour carefully to coat the fruit evenly. Spoon this strawberry mixture evenly over the slightly cooled baked crust layer in the pan.
Crumble the remaining one-third of the crust mixture evenly on top of the strawberry layer. The strawberries will 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 the oven and let the bars cool completely in the pan.
In a small bowl, whisk together the powdered sugar, cream, and vanilla extract until smooth. Drizzle this vanilla glaze evenly over the cooled bars. Once glazed, cut into 12 bars and serve.
Serving Suggestions for Strawberry Shortcake Bars:
These bars pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra touch, sprinkle some additional chopped strawberries on top before serving!
Tips for Success with Strawberry Shortcake Bars:
- Choose Ripe Strawberries: Opt for fresh, juicy strawberries for maximum flavor.
- Don’t Overmix: Be gentle when mixing the ingredients to keep the crumb texture light and airy.
- Let Them Cool: Allow the bars to cool completely before slicing to ensure cleaner cuts.
- Customize the Glaze: Feel free to add a bit of lemon juice or zest to the glaze for a citrusy twist.
- Store Properly: Keep any leftovers in an airtight container in the fridge. They can last up to 3 days!
Variations:
- Berry Mix: Switch out some of the strawberries with blueberries or raspberries for a mixed berry version.
- Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
FAQs
1. Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries! Just make sure to thaw and drain excess moisture before using them in the recipe.
2. How do I store leftover Strawberry Shortcake Bars?
Store leftovers in an airtight container in the fridge for up to three days. They can also be frozen for longer storage.
3. Can I make this recipe vegan?
Yes! Substitute the butter with coconut oil or a vegan butter alternative, and use a plant-based cream for the glaze.
Ingredients
For the Crust
- 1.75 cups 1 ¾ cups all-purpose flour
- ⅓ cup ⅓ cup granulated sugar
- 3 tablespoons 3 tablespoons packed light brown sugar
- ¾ cup ¾ cup salted butter, melted Or add a pinch of salt if using unsalted butter
- 1 teaspoon 1 teaspoon pure vanilla extract
For the Strawberry Filling
- 3 cups 3 cups chopped fresh strawberries (Each strawberry quartered then halved)
- 2 tablespoons 2 tablespoons granulated sugar
- 1 tablespoon 1 tablespoon all-purpose flour
For the Glaze
- ½ cup ½ cup powdered sugar
- 1 tablespoon 1 tablespoon light or heavy whipping cream
- ¼ teaspoon ¼ teaspoon pure vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving about a 2-inch overhang on each side for easy removal.
- In a medium bowl, combine the all-purpose flour, granulated sugar, brown sugar, and salt (if using unsalted butter). Mix thoroughly to eliminate any lumps, especially of brown sugar.
- Add the melted salted butter and vanilla extract to the dry ingredients. Stir with a spoon until they start to come together, then use your fingertips to toss and form large crumbs.
- Take about two-thirds of this crumb mixture and press it evenly into the bottom of your prepared pan using floured hands and an offset spatula to smooth the surface. Bake for 15-20 minutes until the crust is lightly golden, then set aside to cool slightly.
- In another bowl, mix together the chopped strawberries, granulated sugar, and all-purpose flour carefully to coat the fruit evenly.
- Spoon this strawberry mixture evenly over the slightly cooled baked crust layer in the pan.
- Crumble the remaining one-third of the crust mixture evenly on top of the strawberry layer. The strawberries will 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 the oven and let the bars cool completely in the pan.
- In a small bowl, whisk together the powdered sugar, cream, and vanilla extract until smooth. Drizzle this vanilla glaze evenly over the cooled bars.
- Once glazed, cut into 12 bars and serve.
