Strawberry Shortcake Bars

Why You’ll Love This Recipe

These bars balance simplicity with indulgence perfectly: a tender, buttery base meets fresh strawberry flavor and a creamy finish. They’re easier to prep and serve than traditional shortcake, portable, customizable, and ideal for both picnics and potlucks.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the shortcake base:

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 2 cups all-purpose flour

• 1 tsp baking powder

• ¼ tsp salt

For the filling:

• 2 cups chopped fresh strawberries

• 1 Tbsp sugar (optional)

• 1 Tbsp cornstarch

Optional topping:

• Whipped cream or stabilized whipped topping

• White chocolate drizzle or powdered sugar

directions

1. Preheat oven to 350 °F (175 °C). Line a 9×13″ pan with parchment and grease.

2. Cream butter and sugar until light, add eggs and vanilla, and mix smooth.

3. Stir in flour, baking powder, and salt until just combined.

4. Spread two-thirds of batter evenly into the pan.

5. Toss strawberries with sugar (if using) and cornstarch; spread over batter.

6. Drop remaining batter in spoonfuls over the strawberry layer.

7. Bake 30–35 min, until golden and toothpick comes out clean.

8. Cool completely in pan, then add toppings before slicing.

Tips & Variations

• Use room-temperature butter and eggs for tender batter. Don’t overmix for best texture.

• Let juicy berries drain to prevent soggy bars; cooling completely and chilling before slicing gives cleaner edges.

• Try variations like mixed berries, lemon zest in the base, a cheesecake swirl, or white-chocolate chips/drizzle.

storage & freezing

• Store airtight at room temperature up to 2 days, or refrigerate for up to 5 days.

• For freezing, cool completely, wrap individual squares, and freeze up to 2 months. Thaw at room temp or in fridge. Add whipped topping fresh.

FAQs

Can I use frozen strawberries?

Yes—thaw and drain well to avoid soggy bars.

Is gluten-free possible?

Use a 1:1 gluten-free flour blend; bars may be slightly softer.

Should I refrigerate them?

Only if topped with whipped or cream-based toppings.

Can the recipe be doubled?

Yes—use a half-sheet pan and increase bake time slightly.

Can I mix dough in a food processor?

You can, but a mixer gives better texture control.

Conclusion

Strawberry Shortcake Bars are a nostalgic yet effortless dessert—tender, fruity, and infinitely shareable. With their crowd-pleasing flavors and portable format, I always find them a go-to for summer desserts, gatherings, or a simple treat. Customizable and made-ahead friendly, they’re a keeper recipe for any moment I want something light but indulgent.

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