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Strawberry Shortcake Bars

Soft, crumbly, and bursting with fresh strawberries, these strawberry shortcake bars are perfect for summer picnics, potlucks, or simply as a sweet treat at home.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Crust and Topping
  • 1 ¾ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 3 tablespoons packed light brown sugar
  • ¾ cup salted butter, melted Use unsalted and add a pinch of salt if necessary
  • 1 teaspoon pure vanilla extract
Strawberry Filling
  • 3 cups chopped fresh strawberries Quarter each strawberry and then halve
  • 2 tablespoons granulated sugar
  • 1 tablespoon all-purpose flour
Vanilla Glaze
  • ½ cup powdered sugar
  • 1 tablespoon light or heavy whipping cream
  • ¼ teaspoon pure vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, ensuring about a 2-inch overhang on each side.
  2. In a medium bowl, combine the all-purpose flour, granulated sugar, brown sugar, and salt (if using unsalted butter). Mix thoroughly to eliminate lumps.
  3. Add the melted butter and vanilla extract to the dry ingredients. Stir until they start to come together, then use your fingertips to form large crumbs.
Baking the Crust
  1. Press about two-thirds of the crumb mixture evenly into the bottom of the prepared pan. Bake for 15-20 minutes until lightly golden. Set aside to cool slightly.
Strawberry Layer
  1. In another bowl, mix chopped strawberries, granulated sugar, and all-purpose flour until evenly coated. Spoon this mix over the slightly cooled crust.
  2. Crumble the remaining one-third of the crust mixture evenly on top of the strawberry layer.
Final Baking
  1. Bake for another 30-35 minutes until strawberry juices are bubbling and topping is golden brown. Let cool completely in the pan.
Glazing
  1. In a small bowl, whisk together powdered sugar, cream, and vanilla extract until smooth. Drizzle the glaze over the cooled bars, then cut into 12 bars and serve.

Notes

Serve with vanilla ice cream or whipped cream. Store sliced bars in an airtight container at room temperature for up to three days or freeze for up to three months. Adjust sugar based on strawberry sweetness.