Description
Indulge in these delightful Strawberry Shortcake Bars that combine a buttery crust with a sweet strawberry filling, topped with a creamy glaze.
Ingredients
Units
Scale
Crust and Crumb:
- 1 3/4 cups (250g) all-purpose flour
- 1/3 cup (65g) granulated sugar
- 3 tablespoons (45g) packed light brown sugar
- 3/4 cup (170g) salted butter, melted (or add a pinch of salt if using unsalted butter)
- 1 teaspoon (5ml) pure vanilla extract
Strawberry Filling:
- 3 cups (400g) chopped fresh strawberries (cut each strawberry into quarters then half each quarter so you get 8 little pieces from each strawberry)
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon (9g) all-purpose flour
Glaze:
- 1/2 cup (60g) powdered sugar
- 1 tablespoon (15ml) light or heavy whipping cream
- 1/4 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch square baking pan with parchment paper leaving a 2-inch overhang at each side.
- Make the crust and the crumb topping. Combine flour, both sugars and salt (if using unsalted butter) in a medium bowl and mix to blend evenly. Add melted butter and vanilla, and stir until evenly combined. Press about two-thirds of this mixture into the prepared pan. Bake for 15-20 minutes until lightly golden, then set aside to cool slightly.
- Make the strawberry filling. Combine chopped strawberries, sugar, and flour in a medium bowl. Spoon over the cooled crust. Crumble the remaining crust mixture on top. Bake for 30-35 minutes until juices are bubbling and topping is golden. Set aside to cool completely.
- Make the glaze. Combine powdered sugar, cream, and vanilla in a small bowl. Drizzle over the cooled bars, slice, and serve!
Nutrition
- Serving Size: 1 bar
- Calories: 240
- Sugar: 14g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
