Strawberry Shortcake Bars Recipe

Posted on February 23, 2026

Delicious Strawberry Shortcake Bars served on a platter

introduction

This easy Strawberry Shortcake Bars Recipe is a bright, crowd-pleasing tray bake that takes classic shortcake flavors and makes them portable and shareable—perfect for summer picnics, potlucks, or a simple weeknight treat. The texture is buttery and crumbly with juicy strawberry pockets and a sweet vanilla glaze that’s irresistible.

Why You’ll Love This Strawberry Shortcake Bars Recipe:

Fresh strawberry flavor that shines without complicated steps.
Quick assembly and no rolling of dough — great for busy cooks.
Easy to slice, pack, and serve for parties or lunchboxes.
Family-friendly dessert everyone will ask for again.
Make-ahead friendly: slices store well in the fridge for 2–3 days.

In case you love classic shortcake techniques, I sometimes consult a strawberry shortcake bars recipe for inspiration when adjusting fruit ratios.

Ingredients Needed :

Base / Crumb:

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

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

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 and 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 and 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 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 Strawberry Shortcake Bars Recipe

Serve warm with a scoop of vanilla ice cream for a decadent dessert.
Add a dollop of whipped cream and a fresh strawberry slice on top for a pretty presentation.
Pack bars individually for picnic-friendly portions.
Pair with iced tea or coffee for a simple summer afternoon treat.

Tips for Success Strawberry Shortcake Bars Recipe

Use ripe, but firm strawberries so they release juice but don’t turn mushy during baking.
Press the crust firmly and evenly — a compact base prevents a crumbly bar.
If your strawberries are very juicy, toss them with a touch more flour to prevent a soggy bottom.
For even slices, chill the bars until fully set, then run a sharp knife under hot water and dry it between cuts.
For a different shortcake texture, adapt techniques from a classic strawberry shortcake recipe when testing biscuit-like toppings.
Make the crumb topping ahead and refrigerate; cold crumbs make a flakier bake.

variation (if any)

Lemon Glaze: Swap the vanilla extract in the glaze for 1 teaspoon lemon zest and 1 tablespoon lemon juice for a bright citrus lift.
Mixed Berry: Replace half the strawberries with raspberries or blueberries for a mixed berry version.
Almond Twist: Add ½ teaspoon almond extract to the crust and sprinkle sliced almonds on top before baking.

FAQs

Q: Can I use frozen strawberries?
A: Yes — thaw and drain frozen strawberries thoroughly, then toss with a little extra flour and sugar to account for excess moisture before adding to the crust.

Q: How should I store these bars?
A: Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture.

Q: Can I make these gluten-free?
A: Substitute a 1:1 gluten-free flour blend for the all-purpose flour and watch for slight textural changes; the bake time should be about the same.

Q: Can the bars be doubled?
A: Yes — double the recipe and bake in a 9×13-inch pan; you may need to increase bake time slightly (watch until juices bubble and topping is golden).

Q: What’s the best way to get clean slices?
A: Chill completely, then clean a sharp knife between each cut (run under hot water and dry) for neat bars.