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Strawberry Shortcake Bars

Delicious Strawberry Shortcake Bars for Your Summer Gatherings

These Strawberry Shortcake Bars are the perfect summer dessert—easy to prepare and share, with a customizable twist of fresh fruit.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shortcake Base
  • 1 cup unsalted butter Provides moisture and richness; use room temperature for best results.
  • 1 cup granulated sugar Adds sweetness and helps create a fluffy texture; brown sugar can be substituted for a deeper flavor.
  • 2 large eggs Binds the ingredients together; ensure they’re at room temperature for a smoother batter.
  • 1 tsp vanilla extract Adds flavor depth; pure vanilla offers the best taste, but imitation can be used in a pinch.
  • 2 cups all-purpose flour Forms the base structure; a gluten-free flour blend can be substituted.
  • 1 tsp baking powder Acts as a leavening agent for a lighter texture.
  • 0.25 tsp salt Enhances overall flavor.
For the Strawberry Filling
  • 2 cups fresh strawberries Provides the juicy filling; frozen strawberries can be used if properly thawed and drained.
  • 1 tbsp granulated sugar Sweetens berries depending on their sweetness; adjust to taste.
  • 1 tbsp cornstarch Helps thicken and stabilize the strawberry filling.
For Topping
  • whipped cream or stabilized whipped topping Optional topping for serving, adding a creamy finish.
  • white chocolate drizzle or powdered sugar Optional garnishing that adds sweetness and visual appeal.

Equipment

  • 9x13 inch baking pan
  • Mixing Bowl
  • Electric mixer
  • Spatula

Method
 

Step-by-Step Instructions for Strawberry Shortcake Bars
  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper and lightly grease it with non-stick spray or butter.
  2. In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3-5 minutes. Add in 2 room-temperature large eggs and 1 teaspoon of vanilla extract, and mix until smooth.
  3. Gently incorporate 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ¼ teaspoon of salt into the wet mixture. Stir just until combined and form a thick dough.
  4. Spoon about two-thirds of your shortcake batter into the prepared baking pan. Evenly spread it across the bottom of the pan.
  5. In a separate bowl, toss 2 cups of chopped fresh strawberries with 1 tablespoon of optional granulated sugar and 1 tablespoon of cornstarch. Spread the strawberry mixture evenly over the batter layer in the pan.
  6. Drop spoonfuls of the remaining shortcake batter over the strawberries. Allow some of the fruit to peek through.
  7. Place the pan in your preheated oven and bake for 30-35 minutes, or until the top turns golden brown.
  8. Remove the pan from the oven and let it cool completely on a wire rack before slicing into squares. Top with whipped cream or powdered sugar before serving.

Nutrition

Serving: 1barCalories: 280kcalCarbohydrates: 37gProtein: 2gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 5mgCalcium: 15mgIron: 1mg

Notes

Ensure your butter and eggs are at room temperature for easier blending. Avoid overmixing to maintain a tender texture. Allow bars to cool completely for cleaner slices.

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