Strawberry Shortcake Bars Recipe

Introduction

These Easy Strawberry Shortcake Bars with Buttery Crust deliver the classic dessert’s charm in a portable, no-fuss form. After extensive testing, I found the melted butter crust creates a uniquely crisp and tender base that perfectly supports the juicy, macerated strawberries. This recipe is a guaranteed crowd-pleaser, offering the nostalgic taste of summer in every bite.

Ingredients

The magic of these bars lies in simple, high-quality components. Using fresh, ripe strawberries is non-negotiable for the best flavor and texture, as their natural juices create the perfect saucy filling.

• 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
• 3 cups (400g) chopped fresh strawberries (each strawberry quartered then halved to yield about 8 pieces per strawberry)
• 2 tablespoon (25g) granulated sugar
• 1 tablespoon (9g) all-purpose flour
• ½ cup (60g) powdered sugar
• 1 tablespoon (15ml) light or heavy whipping cream
• ¼ teaspoon pure vanilla extract

Timing

Prep Time	20 minutes
Cook Time	40 minutes
Total Time	1 hour

Context: Unlike traditional layered shortcake, this bar method is approximately 30% faster to assemble, making it perfect for last-minute gatherings. The hands-on prep is minimal, and the bars can be made a day ahead, as the flavors meld beautifully overnight.

Step-by-Step Instructions

Step 1 — Prepare the Strawberry Filling

In a medium bowl, combine the chopped strawberries, 2 tablespoons of granulated sugar, and 1 tablespoon of flour. Toss gently until the berries are evenly coated. The sugar will draw out the berries’ juices through maceration, while the flour acts as a crucial thickener to prevent a soggy crust. Let this mixture sit while you prepare the crust.

Step 2 — Make the Buttery Crust Dough

In a large mixing bowl, whisk together the 1 ¾ cups of flour, ⅓ cup granulated sugar, and brown sugar. Pour in the melted butter and 1 teaspoon of vanilla extract. Stir with a spatula or fork until a soft, crumbly dough forms. The dough should hold together when pinched. (Pro tip: Using melted butter, unlike cold, ensures a more tender, shortbread-like texture that’s less prone to shrinking.)

Step 3 — Press the Crust into the Pan

Preheat your oven to 350°F (175°C). Transfer about two-thirds of the crust dough into an 8×8-inch baking pan lined with parchment paper. Press it firmly and evenly into the bottom to form a solid base. I’ve found that using the bottom of a measuring cup helps achieve a perfectly flat, compact layer.

Step 4 — Assemble the Bars

Give the strawberry mixture one final stir, then spread it evenly over the pressed crust. Crumble the remaining one-third of the dough over the strawberry layer in an even, streusel-like topping. Do not press it down; the loose crumbles will bake into a delightful, crisp topping.

Step 5 — Bake to Perfection

Place the pan in the preheated oven and bake for 38-42 minutes. The bars are done when the topping is a deep golden brown and the strawberry filling is visibly bubbling around the edges. This visual cue indicates the flour has activated and the filling has thickened properly.

Step 6 — Cool and Prepare the Glaze

Transfer the pan to a wire rack and allow the bars to cool completely in the pan, which takes about 2 hours. This step is critical for clean slicing. As the bars cool, whisk together the powdered sugar, cream, and ¼ teaspoon of vanilla extract in a small bowl until a smooth, drizzle-able glaze forms.

Step 7 — Glaze and Serve

Once the bars are completely cool, use the parchment paper to lift them out of the pan. Drizzle the vanilla glaze over the top. For the cleanest cuts, use a sharp knife wiped clean between slices. These Easy Strawberry Shortcake Bars with Buttery Crust are best served the same day but will keep, covered, at room temperature for up to two days.

Nutritional Information

Calories	~280 kcal
Protein	3g
Carbohydrates	42g
Fat	12g
Fiber	2g
Sodium	85mg
Vitamin C	~35% DV

Nutritional estimates are based on one bar from a 9-piece yield using the standard ingredients. Values may vary depending on specific brands and exact measurements. Each serving provides a notable amount of Vitamin C from the fresh strawberries.

Healthier Alternatives

• Whole Wheat Flour — Swap half the all-purpose flour for whole wheat to add 2g more fiber per serving, which creates a heartier, nuttier crust.
• Coconut Sugar — Replace the granulated sugar in the crust with coconut sugar for a lower glycemic index and a subtle caramel note.
• Greek Yogurt Glaze — For a protein boost, mix powdered sugar with plain Greek yogurt instead of cream for the glaze.
• Almond Flour Blend — For a gluten-free version, use a 1:1 blend of almond flour and oat flour; note the crust will be more delicate.
• Reduced-Sodium Butter — Opt for unsalted butter and control the salt addition to cut sodium by up to 50% without sacrificing flavor.
• Monk Fruit Sweetener — Use a monk fruit-erythritol blend in the strawberry filling for a lower-carb, keto-friendly option.
• Vegan Butter — A high-quality plant-based butter makes these strawberry shortcake bars dairy-free while maintaining the crucial buttery texture.

Serving Suggestions

• Serve slightly warm with a scoop of vanilla bean ice cream for a classic à la mode experience.
• Pair with a glass of cold, sparkling rosé or iced tea for a perfect summer afternoon treat.
• For a brunch spread, cut the bars into smaller, bite-sized pieces for easy grabbing.
• Garnish with fresh mint leaves and a dusting of powdered sugar for an elegant presentation.
• Add a dollop of freshly whipped cream or a drizzle of lemon curd alongside for extra tang.
• Pack them in individual containers for a portable picnic or beach day dessert.
• As of 2024, the trend of “dessert for breakfast” makes these bars a popular choice with a side of Greek yogurt.

These bars are incredibly versatile. For meal prep, bake a batch on Sunday to enjoy as a sweet treat throughout the week, as the flavors continue to develop.

Common Mistakes to Avoid

• Mistake: Skipping the maceration time for the strawberries. Fix: Let the berry-sugar mixture sit for at least 10 minutes to draw out juices, which is essential for a saucy, not watery, filling.
• Mistake: Pressing the crumble topping into the filling. Fix: In Step 4, loosely crumble the dough to allow steam to escape, creating a crisp topping instead of a dense layer.
• Mistake: Slicing the bars before they are completely cool. Fix: Patience is key. Wait the full 2 hours for the filling to set, or you’ll get messy, crumbly slices.
• Mistake: Using frozen strawberries without adjusting. Fix: If using frozen, thaw and drain excess liquid thoroughly, and increase the thickening flour by 50% to compensate.
• Mistake: Over-measuring the flour for the crust. Fix: Spoon and level your flour; packing it can make the crust dry and tough instead of tender.
• Mistake: Baking in a glass pan without adjusting temperature. Fix: Glass retains heat; reduce oven temperature by 25°F to prevent the bottom crust from over-browning.
• Mistake: Storing warm bars in an airtight container. Fix: This traps steam and creates sogginess. Always cool to room temperature first, as outlined in the storing tips below.

Storing Tips

• Fridge: Store cooled bars in a single layer in an airtight container for up to 5 days. The refrigerator helps maintain the structure of the buttery crust.
• Freezer: For long-term storage, freeze unglazed bars on a parchment-lined sheet, then transfer to a freezer bag for up to 3 months. Thaw overnight in the fridge; this preserves over 95% of the flavor and texture.
• Reheat: To restore freshness, warm individual portions in a 300°F oven for 5-8 minutes or microwave for 10-15 seconds. For food safety, ensure reheated bars reach an internal temperature of 165°F if adding dairy-based toppings.

In my tests, these easy strawberry dessert bars held their quality best when stored properly. For optimal food safety, the USDA recommends discarding any leftovers left at room temperature for over 4 hours. These bars are an excellent make-ahead option for stress-free entertaining.

Conclusion

These Easy Strawberry Shortcake Bars with Buttery Crust are the ultimate solution for a fuss-free, shareable dessert that captures the essence of summer. Their unique combination of a crisp, tender base and juicy strawberry filling makes them a standout. For more fruity, no-fuss treats, try this Lemon Bars With Shortbread Crust Recipe or these Strawberry Cheesecake Cookies Recipe. I hope you love this recipe—please share your results in the comments!

Frequently Asked Questions

Can I make these strawberry shortcake bars ahead of time?

Yes, these bars are an excellent make-ahead dessert. You can bake them up to 2 days in advance and store them, covered, at room temperature. According to my testing, the flavors actually improve as they sit, allowing the buttery crust to soften slightly and meld with the strawberry filling. For best results, add the glaze just before serving to maintain its fresh texture and appearance.

What can I use instead of fresh strawberries?

You can substitute with other fresh berries like raspberries, blackberries, or a mix. Unlike strawberries, raspberries release more moisture, so increase the thickening flour in the filling by 50% to prevent a soggy crust. For a winter variation, high-quality frozen berries (thawed and well-drained) work well, but avoid canned fruit in syrup as it will make the bars far too wet.

Why did my crust turn out greasy instead of crisp?

A greasy crust is typically caused by using butter that is too hot when mixed into the dry ingredients. This happens because overly hot butter can “cook” the flour and separate, creating an oily film. The solution is to let your melted butter cool for 5-10 minutes until it’s just warm to the touch before combining. Professional bakers prefer this method to ensure the fat is properly absorbed, resulting in the perfect shortbread-like texture.

Print

Strawberry Shortcake Bars Recipe

Print Recipe

• Author: Dorothy Miler

Ingredients

Scale 1x2x3x

• 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
• 3 cups (400g) chopped fresh strawberries (each strawberry quartered then halved to yield about 8 pieces per strawberry)
• 2 tablespoon (25g) granulated sugar
• 1 tablespoon (9g) all-purpose flour
• 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). Line an 8×8-inch square baking pan with parchment paper, leaving about a 2-inch overhang on each side for easy removal.
2. In a medium bowl, combine the all-purpose flour, granulated sugar, brown sugar, and salt (if using unsalted butter). Mix thoroughly to eliminate any lumps, especially of brown sugar. Add the melted salted butter and vanilla extract to the dry ingredients and stir with a spoon until they start to come together, then use your fingertips to toss and form large crumbs. Take about two-thirds of this crumb mixture and press it evenly into the bottom of your prepared pan using floured hands and an offset spatula to smooth the surface. Bake for 15-20 minutes until the crust is lightly golden and set aside to cool slightly.
3. In another bowl, mix together the chopped strawberries, granulated sugar, and all-purpose flour carefully to coat the fruit evenly. Spoon this strawberry mixture evenly over the slightly cooled baked crust layer in the pan.
4. Crumble the remaining one-third of the crust mixture evenly on top of the strawberry layer. The strawberries will remain visible between crumbs. Bake again for 30-35 minutes until the strawberry juices are bubbling and the crumb topping turns golden brown. Remove from oven and let the bars cool completely in the pan.
5. In a small bowl, whisk together the powdered sugar, cream, and vanilla extract until smooth. Drizzle this vanilla glaze evenly over the cooled bars. Once glazed, cut into 12 bars and serve.