Strawberry Shortcake Bars Recipe

These Strawberry Shortcake Bars are pure summertime magic: crumbly and buttery shortcake layers sandwiching jammy roasted strawberries, all finished with a creamy vanilla drizzle. If you love the classic dessert but crave easy, grab-and-go slices of sunshine, this recipe is about to be your new warm-weather obsession!

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Ingredients You’ll Need

You’ll love how simple, familiar ingredients come together to create strawberry shortcake bars with so much flavor and texture. Each one brings its own bit of charm—from the rich crumb to the vibrant, saucy filling and dreamy glaze.

• All-purpose flour: The backbone of both the crust and crumb, providing that classic shortcake bite.
• Granulated sugar: Sweetens the base and filling just enough to let the strawberries sing.
• Light brown sugar: Adds a caramel warmth and softer texture to the crumb topping.
• Salted butter: Melted for ease and flavor—if you only have unsalted, just add a little pinch of salt yourself!
• Pure vanilla extract: Brings those classic bakery aromas alive in both crumb and glaze.
• Fresh strawberries: The star! Chop them small for juicy pops of fruit in every bite.
• Powdered sugar: For the silky-sweet glaze that finishes the bars beautifully.
• Light or heavy cream: Adds richness and just the right drizzle-able texture to the glaze.

Variations

One of the best things about these strawberry shortcake bars? They’re endlessly customizable! Tweak the filling, play with flavors, or get a little creative for new spins on a classic favorite.

• Mixed Berry Bliss: Swap in raspberries or blueberries for some (or all!) of the strawberries—great for cleaning out your fridge and adding a little tang.
• Lemon Zest Lift: Add a teaspoon of fresh lemon zest to the crust or filling for a citrusy hit that makes the berries burst with brightness.
• Gluten-Free Version: Use your favorite 1:1 gluten-free flour blend—the shortcake crumb is super forgiving.
• Chocolate Drizzle: Skip or add to the glaze; drizzle some melted chocolate over the cooled bars for a decadent dessert-bar twist.

How to Make Strawberry Shortcake Bars

Step 1: Prep Your Pan & Oven

Start by preheating your oven to 350°F and lining an 8×8-inch square baking pan with parchment, leaving an overhang for super easy bar removal later. This little trick is my secret to perfect, store-worthy slices every time.

Step 2: Make the Crust and Crumb

Mix the flour, granulated sugar, brown sugar, and (if needed) salt in a bowl, breaking up any lumps. Stir in the melted butter and vanilla extract—your kitchen will already start to smell heavenly! Use your fingers to squeeze the mixture into big, nubby crumbs, then press about two-thirds of it evenly into your pan. A little flour on your hands or an offset spatula makes things much less sticky.

Step 3: Blind-Bake the Crust

Bake just the bottom crust for 15–20 minutes until lightly golden. This extra step keeps your bars tender and prevents soggy bottoms. Let it sit to cool a bit—you want it just warm, not piping hot, before adding the fruit.

Step 4: Make the Strawberry Filling

Toss your chopped strawberries with a touch of sugar and flour (this thickens the juices as they roast). Spread the fruit evenly over the cooled crust so every bite gets a little berry action.

Step 5: Top and Bake

Crumble the remaining dough mixture over the strawberries, letting some fruit peek through (that’s the best part!). Bake for another 30–35 minutes until the topping is golden and the strawberries are bubbling happily underneath. Cool completely in the pan—this helps everything set up for neat slices.

Step 6: Glaze and Slice

Whisk together powdered sugar, cream, and vanilla to make a dreamy, pourable glaze. Drizzle generously over your cooled bars, then cut and serve. It’s impossible to stop at just one!

How to Serve Strawberry Shortcake Bars

Garnishes

Add an extra flourish with whipped cream dollops, a few mint sprigs, or extra sliced strawberries scattered over the top. A sprinkle of lemon zest makes each bar sparkle with freshness!

Side Dishes

Pair your strawberry shortcake bars with scoops of vanilla ice cream for a dreamy summer dessert plate, or alongside a lightly sweet iced tea for the perfect afternoon treat.

Creative Ways to Present

Try serving the bars on a platter with little dessert forks, layered in glass jars for a cute picnic parfait, or cut into tiny squares for a vibrant finger-food tray at parties and potlucks.

Make Ahead and Storage

Storing Leftovers

Store any remaining strawberry shortcake bars in an airtight container in the fridge for up to 4 days. The crumb stays crisp and the fruit keeps its luscious texture.

Freezing

You can freeze the bars (without glaze) for up to a month. Wrap each piece in parchment and keep in a freezer bag; thaw overnight in the fridge before glazing and serving.

Reheating

If you love your bars warm, pop a slice in the microwave for 10–15 seconds. The crumb gets a little softer, and the strawberries turn extra jammy—divine with a scoop of ice cream!

FAQs

Final Thoughts

If you’re ready for an irresistibly easy treat that captures all the joy of summer, these Strawberry Shortcake Bars are calling your name. Bake a batch and I promise—your kitchen will smell amazing, and everyone lucky enough to try one will be hooked. Enjoy every sweet, crumbly bite!

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