Description
These Strawberry Shortcake Bars feature a tender, buttery shortbread crust that doubles as a crumb topping, layered with juicy fresh strawberry filling and finished with a smooth vanilla glaze. Perfect for spring and summer gatherings with a sweet, fresh flavor in every bite.
Ingredients
- Crust and Crumb
- 1 ¾ cups (250g) all-purpose flour
- ⅓ cup (65g) granulated sugar
- 3 tablespoon (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
- Strawberry Filling
- 3 cups (400g) chopped fresh strawberries
- 2 tablespoon (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
Instructions
1. Preheat the oven to 350°F (175°C) and line an 8×8-inch square baking pan with parchment paper leaving a 2-inch overhang for easy removal.
2. In a medium bowl combine the all-purpose flour, granulated sugar, brown sugar, and salt if using unsalted butter. Mix well to remove lumps.
3. Add melted butter and vanilla extract to the dry ingredients. Stir with a spoon then use fingertips to create large crumbs.
4. Press about two-thirds of the crumb mixture evenly into the bottom of the prepared pan and smooth the surface.
5. Bake for 15–20 minutes until the crust is lightly golden then remove and allow it to cool slightly.
6. In another bowl mix the chopped strawberries, granulated sugar, and flour until evenly coated.
7. Spread the strawberry mixture evenly over the baked crust layer.
8. Crumble the remaining crumb mixture evenly over the strawberries.
9. Bake for 30–35 minutes until the strawberries are bubbling and the topping is golden brown.
10. Remove from the oven and let the bars cool completely in the pan.
11. Whisk powdered sugar, cream, and vanilla extract in a small bowl until smooth to make the glaze.
12. Drizzle glaze over the cooled bars, cut into 12 bars, and serve.
Notes
Use ripe but firm strawberries to keep the filling juicy without becoming watery.
If using unsalted butter in the crust add a pinch of salt to balance the sweetness.
Allow the bars to cool completely before adding glaze so it does not melt.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Bars can be served chilled or at room temperature.
Nutrition
- Serving Size: 1 bar