Strawberry Shortcake Bars Recipe | Sweet & Buttery Berry Dessert
These Strawberry Shortcake Bars feature a tender buttery shortbread crust that doubles as a crumb topping, layered with juicy strawberries and finished with a vanilla glaze. Perfect for spring and summer gatherings!
- Prep Time: 10 minutes
- Cook Time: 29 minutes
- Total Time: 39 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust and Crumb
- 1 ¾ cups (250g) all-purpose flour
- ⅓ cup (65g) granulated sugar
- 3 tbsp (45g) packed light brown sugar
- ¾ cup (170g) salted butter, melted
- 1 tsp (5ml) pure vanilla extract
Strawberry Filling
- 3 cups (400g) chopped fresh strawberries
- 2 tbsp (25g) granulated sugar
- 1 tbsp (9g) all-purpose flour
Glaze
- ½ cup (60g) powdered sugar
- 1 tbsp (15ml) light or heavy cream
- ¼ tsp pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper with a 2-inch overhang.
- Mix flour, granulated sugar, brown sugar, and salt. Add melted butter and vanilla; toss with fingertips to form crumbs. Press two-thirds into the pan for crust and bake 15-20 mins until lightly golden.
- Mix chopped strawberries with sugar and flour. Spread over slightly cooled crust.
- Crumble remaining third of crumbs on top. Bake 30-35 mins until juices bubble and topping is golden. Cool completely.
- Whisk powdered sugar, cream, and vanilla for glaze. Drizzle over cooled bars. Cut into 12 bars and serve.
Notes
- Use ripe, firm strawberries for best results.
- If using unsalted butter, add a pinch of salt.
- Cool completely before glazing to prevent melting.
- Store in airtight container in fridge up to 3 days. Serve chilled or at room temperature.