Oh my goodness, let me tell you about these strawberry shortcake bars! They’re my absolute go-to when summer berries are at their peak – that perfect marriage of buttery, crumbly crust and juicy, sweet strawberries that just sings “sunshine in every bite.” I first made these for a backyard potluck years ago when I needed something quick but impressive, and now they’re requested at every family gathering. What I love most is how they capture all the magic of classic strawberry shortcake but in easy-to-serve bar form – no fussing with individual biscuits or whipped cream towers. Just pure, simple deliciousness that lets those gorgeous strawberries shine!
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Ingredients for Strawberry Shortcake Bars
Gathering your ingredients is the first step to strawberry shortcake bar perfection! Here’s what you’ll need:
- Dry ingredients: 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 teaspoon salt
- Butter: 1/2 cup (1 stick) unsalted butter, cold and cubed – this is crucial for that perfect crumbly texture!
- Strawberry magic: 2 cups fresh strawberries (sliced about 1/4″ thick), 1/4 cup strawberry jam
- Flavor boost: 1 teaspoon pure vanilla extract
Pro tip: Measure your flour by spooning it into the cup and leveling it off – no packing it down! And please, oh please, use real butter. Margarine just won’t give you that same rich, buttery flavor we’re after.
How to Make Strawberry Shortcake Bars
Okay, let’s dive into making these beauties! Trust me, the process is easier than you think, and the results will have everyone thinking you’re a pastry chef. Here’s how we’ll work our magic:
Preparing the Crust
First, preheat that oven to 350°F (175°C) – don’t skip this step! In a mixing bowl, whisk together your flour, sugar, and salt. Now grab those cold butter cubes and start cutting them into the dry ingredients. I use a pastry cutter, but two forks work too. You’re looking for pea-sized crumbs – don’t overmix! Press this heavenly mixture firmly into your greased 8×8 pan. Pro tip: Use the bottom of a measuring cup to get an even, compact layer.
Adding the Strawberry Layer
After the crust bakes to a light golden brown (about 15 minutes), pull it out and let it cool just slightly. Warm your jam for 10 seconds to make it spreadable, then gently coat the crust in an even layer. Now arrange those gorgeous strawberry slices in a single layer – overlap them slightly like shingles for maximum berry coverage!
Baking and Cooling
Pop the pan back in the oven for 20 minutes until the berries soften and release their juices. Here’s where patience comes in – let these cool completely (at least 1 hour) before cutting. I know it’s tempting, but cutting warm bars leads to crumbly disaster! The wait is worth it when you get those perfect, clean slices.
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Strawberry Shortcake Bars Recipe: Heavenly & Easy 35-Minute
- Total Time: 50 minutes
- Yield: 9 bars
- Diet: Vegetarian
Description
Delicious strawberry shortcake bars with a buttery crust and fresh strawberry topping.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 2 cups fresh strawberries, sliced
- 1/4 cup strawberry jam
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F (175°C).
- Mix flour, sugar, and salt in a bowl.
- Cut in cold butter until mixture resembles coarse crumbs.
- Press mixture into an 8×8 inch baking pan.
- Bake for 15 minutes until lightly golden.
- Spread strawberry jam over the crust.
- Arrange sliced strawberries on top.
- Bake for another 20 minutes.
- Cool completely before cutting into bars.
Notes
- Use ripe strawberries for best flavor.
- Store in refrigerator for up to 3 days.
- Serve with whipped cream if desired.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Tips for Perfect Strawberry Shortcake Bars
After making these bars more times than I can count, here are my hard-earned secrets for strawberry shortcake bar perfection:
- Berry picky: Only use ripe, fragrant strawberries – underripe ones won’t give you that jammy sweetness we crave!
- Chill out: Pop the crust in the fridge for 10 minutes before baking – it helps prevent shrinking.
- Slice smart: Keep strawberry slices about 1/4″ thick – too thin and they’ll disappear, too thick and they won’t soften enough.
- Storage savior: These keep best in the fridge (up to 3 days), but let them come to room temp before serving for maximum flavor.
- Easy cleanup: Line your pan with parchment paper first – you’ll thank me when it’s time to slice and serve!
If you’re craving a dessert that’s light, fruity, and irresistible, these Strawberry Shortcake Bars are a dream come true. Layers of buttery shortcake, creamy filling, and juicy strawberries come together in just 35 minutes to create a dessert that feels bakery-made but is surprisingly simple. Perfect for potlucks, birthdays, or anytime you want a sweet treat that makes people say “wow!”
If strawberries are your weakness, don’t miss these Fried Strawberry Cheesecake Sandwiches — a crispy, creamy twist you’ll be obsessed with.
Strawberry Shortcake Bars Variations
Want to play around with this recipe? Oh, I’ve tried them all! Swap strawberries for raspberries or blackberries when they’re in season – the tartness is divine. For gluten-free friends, use a 1:1 gluten-free flour blend (I like King Arthur’s). A teaspoon of lemon zest in the crust adds the brightest little zing! My neighbor swears by adding a tablespoon of cornmeal to the crust for extra crunch. Honestly? The basic recipe is perfection, but tweaks like these keep it exciting for regular rotation in my kitchen.
Serving and Storing Strawberry Shortcake Bars
Oh, the serving possibilities make me giddy! While these bars are delicious plain, a dollop of freshly whipped cream takes them over the top – just like classic strawberry shortcake. For gatherings, I sometimes pipe little rosettes along each bar. Store leftovers (if you have any!) in an airtight container in the fridge for up to 3 days. The crust stays surprisingly crisp! Pro tip: If the bars seem a bit firm after chilling, let them sit at room temp for 15 minutes before serving to bring back that perfect texture.
Strawberry Shortcake Bars Nutrition
Now, let’s talk nutrition – but remember, these values are estimates (and totally worth every bite)! Your exact numbers might vary slightly depending on your specific ingredients. Here’s the breakdown per bar:
- Calories: 220
- Total Fat: 10g (6g saturated)
- Cholesterol: 25mg
- Sodium: 50mg
- Total Carbs: 30g (1g fiber, 15g sugar)
- Protein: 2g
Not too shabby for a dessert that tastes this indulgent, right? The fresh strawberries actually add vitamin C and fiber – I call that a win!
And for even more sweet inspiration, follow us on Pinterest where we share trending desserts and easy crowd-pleasers every day.
FAQs About Strawberry Shortcake Bars
I get so many questions about these strawberry shortcake bars – let me answer the ones that pop up most often!
Can I use frozen strawberries instead of fresh?
You can, but thaw and drain them really well first – I pat them dry with paper towels. Frozen berries release more liquid, so you might get a slightly softer crust. Still delicious though!
How do I prevent a soggy crust?
Two tricks: Make sure your butter is properly cold when making the crust, and don’t skip that first bake before adding toppings. That initial bake creates a protective barrier against berry juices.
Can I freeze strawberry shortcake bars?
Absolutely! Freeze them uncut in the pan, tightly wrapped, for up to 1 month. Thaw overnight in the fridge before slicing. The texture changes slightly, but they’re still amazing with a cup of coffee!
Why did my bars fall apart when cutting?
Probably cut them too soon! These need that full cooling time to set properly. If you’re in a rush, pop them in the fridge for 30 minutes to speed things up.
Got more questions? Drop them in the comments – I love helping troubleshoot baking adventures!
Well, there you have it – my absolute favorite way to celebrate strawberry season in bar form! These strawberry shortcake bars are the perfect combination of simplicity and showstopping flavor. Whether you’re hosting a summer barbecue, need a sweet treat for book club, or just want to treat yourself (no judgment here!), this recipe never lets me down. That buttery crust with those juicy berries? Pure happiness on a plate. I can’t wait to hear how yours turn out – try this recipe and share your results in the comments! Did you add any fun twists? How did your family react? Baking is always better when we share the love!