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.

Strawberry Shortcake Bars Recipe: Heavenly & Easy 35-Minute

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

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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