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If you’re looking for a dessert that combines nostalgic flavors with minimal effort, these Strawberry Shortcake Bars are exactly what you need. Imagine a buttery shortbread crust layered with fresh, juicy strawberries and topped with a golden crumb topping and sweet vanilla glaze. These bars bring all the classic flavors of strawberry shortcake into a convenient, sliceable form that’s perfect for potlucks, picnics, or simply satisfying your sweet tooth at home.
Whether you’re a fan of vintage strawberry shortcake desserts or you’re discovering this treat for the first time, these bars deliver on taste, texture, and visual appeal. The vibrant red strawberries peeking through the buttery crumb topping create a stunning presentation that’s worthy of any dessert table. Best of all, this recipe uses simple pantry staples and fresh strawberries to create something truly special.
Table of Contents
Why You’ll Love This Strawberry Shortcake Bars Recipe
This recipe checks all the boxes for a perfect dessert. Here’s why you’ll keep coming back to it:
- Simple ingredients: You probably have most of these items in your kitchen already
- Easy preparation: No fancy techniques required just mix, layer, and bake
- Perfect texture: The combination of buttery crust, juicy filling, and crumbly topping is irresistible
- Make-ahead friendly: These bars taste even better after chilling in the fridge
- Crowd-pleaser: Everyone loves the classic strawberry shortcake flavor profile
- Visually stunning: The bright strawberries and vanilla glaze make these bars Instagram-worthy
Essential Equipment for Making Strawberry Shortcake Bars
Having the right tools makes this recipe even easier. Here’s what you’ll need:
- Oven: Preheated to 350°F for even baking
- 8×8-inch square baking pan: The perfect size for these bars (linked in the recipe)
- Mixing bowls: For combining ingredients
- Measuring cups and spoons: Accuracy is key in baking
- Cutting board: For chopping fresh strawberries
- Chef’s knife: To dice strawberries into small, even pieces
- Kitchen utensils: Including spatulas and spoons for mixing and spreading
Ingredients You’ll Need
This recipe is divided into three simple components: the crust and crumb topping, the strawberry filling, and the sweet vanilla glaze.
For the Crust and Crumb Topping
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1 ¾ cups (250g) |
| Granulated sugar | ⅓ cup (65g) |
| Light brown sugar, packed | 3 tablespoons (45g) |
| Salted butter, melted | ¾ cup (170g) |
| Pure vanilla extract | 1 teaspoon (5ml) |
For the Strawberry Filling
| Ingredient | Quantity |
|---|---|
| Fresh strawberries, chopped | 3 cups (400g) |
| Granulated sugar | 2 tablespoons (25g) |
| All-purpose flour | 1 tablespoon (9g) |
For the Glaze
| Ingredient | Quantity |
|---|---|
| Powdered sugar | ½ cup (60g) |
| Heavy whipping cream | 1 tablespoon (15ml) |
| Pure vanilla extract | ¼ teaspoon |
Step-by-Step Instructions
Follow these simple steps to create perfect Strawberry Shortcake Bars every time.
Step 1: Prepare Your Baking Pan and Preheat the Oven
Preheat your oven to 350°F (175°C). Line your 8×8-inch square baking pan with parchment paper, leaving a 2-inch overhang on each side. This will make it easy to lift the bars out of the pan once they’re baked and cooled.
Step 2: Make the Crust and Crumb Topping
In a medium mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, and salt (if using unsalted butter). Mix well using a spoon or whisk to break up any lumps of brown sugar. Add the melted butter and vanilla extract to the dry ingredients and stir until everything is evenly combined. The mixture will be crumbly. Use your fingertips to toss and form large crumbs.
Take about two-thirds of this crumb mixture and press it firmly into the prepared baking pan in an even layer. Use floured hands to prevent sticking, then smooth the surface with an offset spatula. Place the pan in your preheated oven and bake for 15-20 minutes until the crust is lightly golden. Remove from the oven and set aside to cool slightly while you prepare the filling.
Step 3: Prepare the Strawberry Filling
While the crust is baking, prepare your strawberries. Using a sharp chef’s knife on a cutting board, chop the fresh strawberries into small pieces. Cut each strawberry into quarters, then halve each quarter to create 8 small pieces from each berry. This ensures even distribution and proper cooking.
In a medium bowl, combine the chopped strawberries, 2 tablespoons of granulated sugar, and 1 tablespoon of flour. Toss everything together using kitchen utensils until the strawberries are evenly coated. The flour will help thicken the strawberry juices as they bake, preventing the bars from becoming too soggy.
Step 4: Assemble the Bars
Once the crust has cooled slightly, spoon the strawberry filling over it in an even layer. Spread the strawberries out to cover the entire surface. Take the remaining crumb mixture that you set aside and crumble it over the strawberries, distributing it evenly. You won’t completely cover the strawberries you’ll still see vibrant red berries peeking through, which is exactly what you want for that beautiful visual appeal.
Step 5: Bake Until Golden and Bubbly
Return the pan to the oven and bake for 30-35 minutes. You’ll know the bars are ready when the strawberry juices are bubbling around the edges and the shortbread crumb topping is golden brown. Remove from the oven and let the bars cool completely in the pan. This cooling time is crucial it allows the filling to set properly so you can cut clean slices.
Step 6: Make and Apply the Glaze
While the bars are cooling, prepare the vanilla glaze. In a small bowl, combine the powdered sugar, heavy whipping cream, and vanilla extract. Whisk together until smooth and well combined. If the glaze is too thick, add a tiny bit more cream. If it’s too thin, add more powdered sugar.
Once the bars have cooled completely, drizzle the glaze over the top in a decorative pattern. Let the glaze set for a few minutes, then use the parchment paper overhang to lift the bars out of the pan. Place them on a cutting board and use a sharp knife to cut into squares or rectangles.
Pro Tips for Perfect Strawberry Shortcake Bars
- Use fresh strawberries: Fresh berries provide the best flavor and texture for this recipe
- Don’t skip the flour in the filling: It helps absorb excess moisture and prevents soggy bars
- Let them cool completely: This ensures clean cuts and proper setting of the filling
- Store properly: Keep bars in an airtight container in the refrigerator for up to 4 days
- Make ahead: These bars taste even better the next day after the flavors have melded
- Customize the glaze: Add a drop of almond extract for a different flavor profile
Storage and Serving Suggestions
These Strawberry Shortcake Bars can be stored in an airtight container in the refrigerator for up to 4 days. The cold temperature actually enhances the texture, making them even more delicious. You can serve them chilled straight from the fridge, or let them come to room temperature for about 15 minutes before serving.
For special occasions, serve these bars with a dollop of freshly whipped cream or a scoop of vanilla ice cream. They’re also wonderful alongside a cup of coffee or tea for an afternoon treat.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
While fresh strawberries work best for this recipe, you can use frozen strawberries in a pinch. Make sure to thaw them completely and drain excess liquid before using. You may need to add an extra teaspoon of flour to the filling to compensate for additional moisture.
Can I make these bars in a different size pan?
Yes, you can use a 9×9-inch pan for slightly thinner bars, or a 9×13-inch pan for a larger batch. Just adjust the baking time accordingly larger pans may need a few minutes less, while the crust thickness in a bigger pan will be thinner.
How do I know when the bars are done baking?
The bars are ready when the crumb topping is golden brown and you can see the strawberry juices bubbling around the edges. If the topping is browning too quickly, you can tent the pan with aluminum foil for the last 10 minutes of baking.
Can I substitute the vanilla glaze with something else?
Absolutely! You can use a cream cheese glaze, lemon glaze, or even skip the glaze entirely. The bars are delicious on their own or with just a dusting of powdered sugar.
Do I have to use salted butter?
You can use either salted or unsalted butter. If you use unsalted butter, add a pinch of salt (about ¼ teaspoon) to the dry ingredients to enhance the flavors.
Can I double this recipe?
Yes, this recipe doubles beautifully. Use a 9×13-inch pan for a double batch and adjust the baking time by 5-10 minutes as needed.
Why This Recipe Works
The magic of these Strawberry Shortcake Bars lies in the perfect balance of textures and flavors. The buttery shortbread base provides a sturdy foundation that’s rich and slightly crumbly. The fresh strawberry filling adds a burst of fruity sweetness and a pop of color, while the crumb topping adds extra buttery goodness and textural contrast. The vanilla glaze ties everything together with a touch of sweetness and a hint of vanilla that complements the strawberries perfectly.
The addition of flour to the strawberry filling is a clever technique that prevents the bars from becoming soggy. As the strawberries release their juices during baking, the flour absorbs the excess moisture and creates a jammy consistency that’s spreadable but not runny.
Variations to Try
Once you’ve mastered the basic recipe, try these delicious variations:
- Mixed berry bars: Replace half the strawberries with blueberries or raspberries
- Lemon strawberry bars: Add 1 teaspoon of lemon zest to the crust mixture
- Almond shortcake bars: Replace vanilla extract with almond extract in both the crust and glaze
- Chocolate drizzle: Drizzle melted white or dark chocolate over the glaze
- Coconut topping: Add ½ cup shredded coconut to the crumb topping
Final Thoughts
These Strawberry Shortcake Bars are proof that simple ingredients can create something truly spectacular. With their buttery crust, juicy strawberry filling, crumbly topping, and sweet vanilla glaze, they’re a dessert that will have everyone asking for the recipe. Whether you’re baking for a special occasion or just treating yourself, these bars deliver on every level.
The nostalgic flavors will transport you back to childhood summers, while the elegant presentation makes them perfect for adult gatherings. Best of all, they’re incredibly easy to make with equipment you likely already have in your kitchen. So grab your mixing bowls, measuring cups, and oven, and get ready to bake up a batch of these irresistible bars!
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PrintEasy Strawberry Shortcake Bars Recipe : Buttery Crust & Fresh Berries
These Strawberry Shortcake Bars feature a buttery shortbread crust, fresh strawberry filling, golden crumb topping, and sweet vanilla glaze. Perfect for potlucks, picnics, or everyday dessert!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
**Crust and Crumb Topping:**
1 ¾ cups (250g) all-purpose flour
⅓ cup (65g) granulated sugar
3 tablespoons (45g) packed light brown sugar
¾ cup (170g) salted butter, melted
1 teaspoon (5ml) pure vanilla extract
**Strawberry Filling:**
3 cups (400g) chopped fresh strawberries
2 tablespoons (25g) granulated sugar
1 tablespoon (9g) all-purpose flour
**Glaze:**
½ cup (60g) powdered sugar
1 tablespoon (15ml) heavy whipping cream
¼ teaspoon pure vanilla extract
Instructions
1. Preheat oven to 350°F. Line an 8×8-inch square baking pan with parchment paper leaving a 2-inch overhang at each side.
2. In a medium bowl, combine flour, both sugars, and salt (if using unsalted butter). Mix to blend evenly. Add melted butter and vanilla, stir until combined, then toss with fingertips to form large crumbs. Press two-thirds of mixture into prepared pan in an even layer. Bake for 15-20 minutes until lightly golden, then cool slightly.
3. Combine chopped strawberries, 2 tablespoons sugar, and 1 tablespoon flour in a medium bowl. Toss to combine. Spoon over cooled crust in an even layer.
4. Crumble remaining crust mixture over strawberries evenly. Bake for 30-35 minutes until juices are bubbling and topping is golden. Cool completely in pan.
5. Whisk together powdered sugar, cream, and vanilla in a small bowl. Drizzle over cooled bars, slice, and serve!
Notes
Use fresh strawberries for best results. Frozen can be substituted if thawed and drained well.
Don’t skip cooling time – it helps the filling set for clean cuts.
Store in an airtight container in the refrigerator for up to 4 days.
Bars taste even better the next day after flavors meld.
Serve with whipped cream or vanilla ice cream for extra indulgence.