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Easy Strawberry Shortcake Bars Recipe

A close-up of a layered Strawberry Shortcake Bars slice featuring cake, strawberry filling, and whipped cream.
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Make this simple, layered dessert featuring a buttery shortcake base, sweet strawberry filling, and a light topping. These bars are perfect for picnics or make-ahead summer treats.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into cubes
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 4 cups fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar (for filling)
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Prepare the base: In a medium bowl, whisk together the flour, 1/2 cup sugar, baking powder, and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Add the egg and vanilla extract to the flour mixture. Mix until a soft dough forms. Press two-thirds of this dough evenly into the bottom of the prepared pan.
  4. Prepare the filling: In a separate bowl, gently toss the sliced strawberries with 1/2 cup sugar, cornstarch, and lemon juice. Let this sit for 5 minutes.
  5. Spread the strawberry mixture evenly over the pressed dough base in the pan.
  6. Crumble the remaining one-third of the dough mixture over the top of the strawberries to create a streusel topping.
  7. Bake for 35 to 40 minutes, or until the topping is lightly golden brown and the filling is bubbly.
  8. Let the bars cool completely in the pan on a wire rack. This is important for clean cutting.
  9. Prepare the topping: In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form.
  10. Once cooled, cut the shortcake into squares. Top each square with a dollop of whipped cream before serving.

Notes

  • For a firmer base, chill the dough for 15 minutes before pressing it into the pan.
  • You can use frozen strawberries, but do not thaw them first; increase the cornstarch slightly if the mixture seems too wet.
  • Store leftovers in an airtight container in the refrigerator for up to three days.

Nutrition

Find it online: https://cookerykings.com/strawberry-shortcake-bars-recipe/