Strawberry Shortcake Bars
Delicious and easy-to-make strawberry shortcake bars with a buttery crust and fresh strawberry filling, topped with a creamy glaze.
Ingredients
For the crust
- 1.75 cups all-purpose flour
- ⅓ cup granulated sugar
- 3 tablespoons packed light brown sugar
- ¾ cup salted butter, melted Or use unsalted butter with a pinch of salt
- 1 teaspoon pure vanilla extract
For the strawberry filling
- 3 cups chopped fresh strawberries Each strawberry quartered then halved
- 2 tablespoons granulated sugar For the strawberries
- 1 tablespoon all-purpose flour For the strawberries
For the glaze
- ½ cup powdered sugar
- 1 tablespoon light or heavy whipping cream
- ¼ teaspoon pure vanilla extract For the glaze
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving about a 2-inch overhang on both sides.
- In a medium bowl, combine the flour, granulated sugar, brown sugar, and salt (if using unsalted butter). Mix until blended.
- Add the melted butter and vanilla extract, stirring until the mixture starts forming crumbs.
- Press about two-thirds of the crumb mixture into the bottom of your prepared pan smoothly. Bake for 15-20 minutes until lightly golden.
- Let it cool slightly.
Strawberry filling
- In another bowl, combine the chopped strawberries, 2 tablespoons of granulated sugar, and 1 tablespoon of all-purpose flour. Toss gently to coat the strawberries.
- Spoon the strawberry mixture evenly over your cooled crust.
Assembly
- Crumble the remaining crust mixture on top of the strawberries.
- Bake again for 30-35 minutes until strawberry juices are bubbling and the topping is golden brown.
- Let the bars cool completely in the pan.
- While cooling, whisk together the powdered sugar, cream, and vanilla until smooth. Drizzle over cooled bars.
- Cut into 12 bars and serve.
Notes
Store in an airtight container after they've cooled for 3-4 days. Can reheat for a warm treat or enjoy cold. Great served with whipped cream or ice cream.