Introduction

Strawberry Shortcake Bars combine all the flavors of a classic strawberry shortcake in a convenient, easy-to-make bar form. With a buttery shortcake base, fresh strawberries, and optional whipped cream topping, this dessert is perfect for sharing at any gathering or enjoying as a sweet treat at home.

Two square pieces of strawberry dessert are stacked on a round wooden plate against a white marbled background. Each piece has four layers: a bottom layer of crumbly light brown crust, a thick red layer of strawberry filling with small fruit pieces, a creamy white layer on top, and a sprinkling of crumbly crust on the very top. Each dessert piece is decorated with two bright red strawberries with green leaves, sitting on the crumbly layer. Crumbs are scattered on the wooden plate around the dessert, and blurred red strawberries are visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
1 tsp vanilla extract
2 cups (250g) all-purpose flour
1 tsp baking powder
¼ tsp salt
2 cups chopped fresh strawberries
1 tbsp granulated sugar (optional, for sweetening berries)
1 tbsp cornstarch
Whipped cream or stabilized whipped topping (optional)
White chocolate drizzle or powdered sugar (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C). Line a baking pan with parchment paper and lightly grease the surface.
Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs and vanilla extract, then beat until smooth.
Step 3: Stir in the flour, baking powder, and salt until just combined. The dough will be thick and slightly sticky.
Step 4: Spread about two-thirds of the batter evenly into the bottom of the prepared pan.
Step 5: Toss the chopped strawberries with the cornstarch and optional sugar to coat. Spread the strawberry mixture evenly over the batter layer.
Step 6: Drop spoonfuls of the remaining batter over the strawberry layer. It’s okay if it doesn’t fully cover the berries.
Step 7: Bake for 30–35 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
Step 8: Allow the bars to cool completely in the pan. Before serving, top with whipped cream or a dusting of powdered sugar, if desired.

Tips & Variations

For extra flavor, mix a teaspoon of lemon zest into the strawberry filling.
Use frozen strawberries if fresh ones are not available, but be sure to thaw and drain excess liquid before mixing with cornstarch.
To make these bars gluten-free, substitute all-purpose flour with a gluten-free baking blend at a 1:1 ratio.
Try adding a drizzle of melted white chocolate or a sprinkle of toasted almonds for added texture and sweetness.

Storage

Store leftover bars in an airtight container in the refrigerator for up to 3 days. Reheat briefly in the microwave if desired, or serve chilled. If topped with whipped cream, add the topping fresh before serving to maintain texture.

How to Serve

A square dessert bar with four visible layers sits on a black slate board over a white marbled surface. The bottom layer is a thick, crumbly golden-brown crust. Above this is a bright red strawberry filling layer, smooth and glossy. On top of that lies a thick, fluffy white cream layer, soft in texture. The fourth layer consists of crumbly golden streusel sprinkled on top. Two fresh strawberries garnish the top: one whole and large, with green leaves, and one smaller, sliced in half, showing its red interior. More strawberries and similar dessert bars are blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, you can prepare the bars in advance and store them in the refrigerator for a few days. Add any whipped cream or toppings just before serving for the best taste.

What can I use instead of cornstarch in the filling?

You can substitute cornstarch with an equal amount of all-purpose flour or arrowroot powder to help thicken the strawberry juices during baking.