Go Back
Delicious Strawberry Shortcake Bars with fresh strawberries and whipped cream

Strawberry Shortcake Bars

Bright, buttery, and impossibly easy, these bars capture everything you love about strawberry shortcake in a portable, weeknight-friendly form. Perfect for picnic boxes or an indulgent coffee break.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 ¾ cups 1 ¾ cups (250g) all-purpose flour Gives structure and a crumbly texture.
  • ⅓ cup ⅓ cup (65g) granulated sugar Adds sweetness.
  • 3 tablespoons 3 tablespoons (45g) packed light brown sugar
  • ¾ cup ¾ cup (170g) salted butter, melted Provides flavor and helps bind the crust.
  • 1 teaspoon 1 teaspoon (5ml) pure vanilla extract
For the filling
  • 3 cups 3 cups (400g) chopped fresh strawberries Choose ripe, firm strawberries for the best flavor.
  • 2 tablespoons 2 tablespoons (25g) granulated sugar Used for macerating the strawberries.
  • 1 tablespoon 1 tablespoon (9g) all-purpose flour Helps absorb excess liquid from the strawberries.
For the glaze
  • ½ cup ½ cup (60g) powdered sugar Creates a smooth glaze.
  • 1 tablespoon 1 tablespoon (15ml) light or heavy whipping cream
  • ¼ teaspoon ¼ teaspoon pure vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line an 8×8-inch square baking pan with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, and a pinch of salt.
  3. Pour in the melted salted butter and vanilla extract, then stir until everything is moistened and resembles large sandy crumbs.
Bake the crust
  1. Press about two-thirds of the crumb mixture firmly into the bottom of the prepared pan.
  2. Bake for 15–20 minutes until the edges and top surface are lightly golden. Let the crust cool slightly.
Prepare the filling
  1. In a bowl, combine the chopped strawberries, 2 tablespoons granulated sugar, and 1 tablespoon flour. Toss to coat and let sit briefly.
  2. Spoon the strawberry mixture evenly over the slightly cooled crust.
Top and bake
  1. Crumble the remaining one-third of the crumb mixture evenly over the strawberries.
  2. Return to the oven and bake for another 30–35 minutes until the filling is bubbling and the top crumbs are golden brown.
Glaze and serve
  1. Whisk together the powdered sugar, cream, and vanilla until smooth and pourable. Drizzle over cooled bars.
  2. Lift the slab from the pan using the parchment and cut into 12 squares.

Notes

Store bars in an airtight container in the refrigerator for up to 4 days. You can prepare through step 5, cover, and refrigerate overnight before baking for fresh-baked results in the morning.