Strawberry Shortcake Bars Recipe

Update : February 28, 2026

Delicious strawberry shortcake bars freshly baked and topped with strawberries

why make this recipe

Strawberry Shortcake Bars are a delightful way to enjoy the fresh, juicy flavors of strawberries combined with a buttery crumb crust. These bars are easy to make, perfect for sharing, and are sure to impress your family and friends. Plus, they make a wonderful dessert for any occasion, whether it be a picnic, a birthday party, or just a sweet treat at home.

how to make Strawberry Shortcake Bars

Ingredients :

1 ¾ cups (250g) all-purpose flour
⅓ cup (65g) granulated sugar
3 tablespoon (45g) packed light brown sugar
¾ cup (170g) salted butter, melted (or add a pinch of salt if using unsalted butter)
1 teaspoon (5ml) pure vanilla extract
3 cups (400g) chopped fresh strawberries (each strawberry quartered then halved to yield about 8 pieces per strawberry)
2 tablespoon (25g) granulated sugar
1 tablespoon (9g) all-purpose flour
½ cup (60g) powdered sugar
1 tablespoon (15ml) light or heavy whipping cream
¼ teaspoon pure vanilla extract

Directions :

Preheat the oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving about a 2-inch overhang on each side for easy removal.
In a medium bowl, combine the all-purpose flour, granulated sugar, brown sugar, and salt (if using unsalted butter). Mix thoroughly to eliminate any lumps, especially of brown sugar.
Add the melted salted butter and vanilla extract to the dry ingredients and stir with a spoon until they start to come together. Use your fingertips to toss and form large crumbs.
Take about two-thirds of this crumb mixture and press it evenly into the bottom of your prepared pan using floured hands and an offset spatula to smooth the surface. Bake for 15-20 minutes until the crust is lightly golden and set aside to cool slightly.
In another bowl, mix together the chopped strawberries, granulated sugar, and all-purpose flour carefully to coat the fruit evenly. Spoon this strawberry mixture evenly over the slightly cooled baked crust layer in the pan.
Crumble the remaining one-third of the crust mixture evenly on top of the strawberry layer. The strawberries will remain visible between crumbs.
Bake again for 30-35 minutes until the strawberry juices are bubbling and the crumb topping turns golden brown. Remove from the oven and let the bars cool completely in the pan.
In a small bowl, whisk together the powdered sugar, cream, and vanilla extract until smooth. Drizzle this vanilla glaze evenly over the cooled bars.
Once glazed, cut into 12 bars and serve.

how to serve Strawberry Shortcake Bars

These bars can be served as they are, but for an extra special touch, you might want to top them with a dollop of whipped cream or even some extra fresh strawberries on the side. They are perfect for a sweet snack or dessert after a meal.

how to store Strawberry Shortcake Bars

Store the Strawberry Shortcake Bars in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for up to a week. Make sure to let them sit out for a few minutes at room temperature before serving, as they are best enjoyed slightly warm or at room temperature.

tips to make Strawberry Shortcake Bars

Make sure to use fresh strawberries for the best flavor.
If you prefer, you can mix in some other berries like blueberries or raspberries for a mixed berry version.
For a sweeter bar, you can adjust the amount of sugar you use with the strawberries to your taste.

variation (if any)

You can try adding a sprinkle of lemon zest to the strawberry mixture for a bright and zesty flavor. Another idea is to substitute half of the all-purpose flour with almond flour for a nuttier taste.

FAQs

1. Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well before using to avoid excess moisture in the bars.

2. Can I make these bars ahead of time?
Absolutely! You can make them a day in advance. Just store them covered in the refrigerator.

3. What can I use instead of powdered sugar for the glaze?
If you do not have powdered sugar, you can make a simple glaze with honey or maple syrup. Just whisk it with the cream until you reach your desired consistency.