Strawberry Shortcake Bars for the Ultimate Summer Treat
These Strawberry Shortcake Bars are the perfect blend of buttery crumb, sweet strawberries, and a light vanilla glaze. With layers of golden shortbread crust, juicy fruit filling, and a soft crumble topping, they're the ultimate summer dessert that's easy to make and guaranteed to impress.
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 (each strawberry cut into 8 pieces)
- 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
- Preheat the oven: Set your oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving a 2-inch overhang on each side for easy removal.
- Make the crust and crumb topping: In a medium bowl, mix the flour, granulated sugar, brown sugar, and salt (if using unsalted butter) until evenly blended. Add melted butter and vanilla extract. Stir with a spoon, then use your fingertips to form large crumb clusters.
- Press the crust: Take about two-thirds of the crumb mixture and press it evenly into the prepared baking pan. Use floured hands or an offset spatula to smooth the surface.
- Bake the crust: Bake for 15–20 minutes or until lightly golden. Remove from the oven and let it cool slightly.
- Prepare the strawberry filling: In a medium bowl, combine the chopped strawberries, sugar, and flour. Toss until the strawberries are evenly coated.
- Assemble the bars: Spread the strawberry mixture evenly over the baked crust. Crumble the remaining crust mixture evenly over the top. It’s okay if some strawberries are still visible.
- Bake the bars: Return to the oven and bake for 30–35 minutes, or until the topping is golden and the strawberry filling is bubbling.
- Cool completely: Allow the bars to cool in the pan to set completely before glazing and slicing.
- Make the glaze: In a small bowl, whisk together the powdered sugar, cream, and vanilla until smooth.
- Drizzle and serve: Drizzle the glaze over the cooled bars. Slice into 9 equal squares and serve.
Notes
- For a firmer crust, allow the bars to chill in the fridge for 30 minutes before slicing.
- You can substitute frozen strawberries (thawed and drained) if fresh ones aren't available.
- These bars can be stored in an airtight container in the fridge for up to 4 days.