Name: Strawberry Shortcake Bars
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 2 cups chopped fresh strawberries; 1 tablespoon granulated sugar (optional); 1 tablespoon cornstarch; Whipped cream or stabilized whipped topping (optional); White chocolate drizzle or powdered sugar (optional)

Jump to Recipe

Strawberry Shortcake Bars bring together buttery shortcake and juicy strawberries in one irresistible handheld dessert. If you crave a no bake summer dessert vibe but still love that classic oven-baked flavor, this recipe gives you the best of both worlds. These bars slice cleanly, serve beautifully, and deliver fresh berry flavor in every bite. Whether you need a crowd-pleasing treat or a simple easy sweet recipe, this fruit-forward dessert fits perfectly into any warm-weather gathering.

Story

Every summer, I find myself returning to Strawberry Shortcake Bars because they capture everything I love about the season. Fresh strawberries peak with natural sweetness, and when I layer them over a rich shortcake base, the flavor feels nostalgic yet refreshing. While traditional strawberry shortcake requires assembling individual servings, Strawberry Shortcake Bars simplify the process and make serving effortless.

I first made Strawberry Shortcake Bars for a backyard gathering, and they disappeared before anything else on the dessert table. Since then, they’ve become my go-to fruit dessert bars whenever strawberries look vibrant and sweet at the market. The buttery crust holds the juicy berry filling perfectly, so each square tastes balanced and satisfying.

Because these Strawberry Shortcake Bars slice neatly, they travel well. Plus, you can chill them for a slightly firmer texture that resembles a frozen strawberry treat without needing special equipment. That flexibility makes this recipe practical, reliable, and ideal for summer baking.

Ingredients

For the Shortcake Base

1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups (250g) all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt

For the Filling

2 cups chopped fresh strawberries
1 tablespoon granulated sugar (optional)
1 tablespoon cornstarch

Optional Topping

Whipped cream or stabilized whipped topping
White chocolate drizzle or powdered sugar

Step-by-Step Instructions

Preparing the Ingredients

Preheat your oven to 350°F (175°C). Line a baking pan with parchment paper and lightly grease it to prevent sticking. Soften the butter so it creams easily with the sugar. Chop the strawberries into small, even pieces to help them bake uniformly.

In a large bowl, cream the butter and sugar until light and fluffy. Then add the eggs and vanilla extract, beating until smooth. In the same bowl, mix in the flour, baking powder, and salt just until combined. The dough will feel thick, which helps create a sturdy base.

In a separate bowl, toss the chopped strawberries with cornstarch and optional sugar. The cornstarch thickens the juices as the bars bake, preventing a soggy center.

Cooking Instructions

Spread about two-thirds of the batter evenly into the prepared pan, pressing gently to create a smooth layer. Next, distribute the strawberry mixture evenly over the base. Then drop spoonfuls of the remaining dough across the top. The surface will not look fully covered, and that is perfectly fine.

Bake for 30 to 35 minutes until the top turns golden and a toothpick inserted into the center comes out clean. Once baked, allow the Strawberry Shortcake Bars to cool completely in the pan. Cooling helps the filling set properly and makes slicing easier.

Before serving, top with whipped cream, a white chocolate drizzle, or a dusting of powdered sugar.

Tips for Perfect Results

Common Mistakes to Avoid

Do not skip lining the pan with parchment paper because it makes removal simple. Avoid overmixing the batter since that can create a dense texture. Also, avoid using overly ripe strawberries because excess moisture may affect the structure. Let the bars cool fully before slicing so the layers hold together cleanly.

Pro Tips for Better Flavor

Use fresh, in-season strawberries for the strongest flavor. For a richer taste, add a small pinch of lemon zest to the batter. If you prefer a chilled texture, refrigerate the bars for one hour before serving. That slight chill gives the bars a refreshing finish, especially on hot days.

Serving and Storage

How to Serve

Serve Strawberry Shortcake Bars slightly chilled or at room temperature. Add a generous swirl of whipped cream on top for a classic presentation. These bars pair beautifully with iced tea, lemonade, or fresh coffee. Because they slice neatly, they work well for picnics, potlucks, and family gatherings.

How to Store Leftovers

Store leftover bars in an airtight container in the refrigerator for up to four days. If you plan to freeze them, do so without whipped topping. Wrap individual slices tightly and freeze for up to two months. Thaw overnight in the refrigerator, then garnish just before serving.

Conclusion

Strawberry Shortcake Bars offer everything you want in a summer dessert: buttery texture, fresh fruit flavor, and easy preparation. Whether you serve them at a gathering or enjoy them as a weeknight treat, they always deliver dependable results. Try this recipe once, and you will likely return to it every strawberry season.

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Frequently Asked Questions

Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain them thoroughly before using. Excess liquid can affect the texture, so pat them dry with paper towels before mixing with cornstarch.

Can I make Strawberry Shortcake Bars ahead of time?

Absolutely. Bake the bars a day in advance and store them in the refrigerator. Add whipped cream or toppings just before serving for the best presentation.

How do I know when the bars are fully baked?

Look for a golden top and insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the bars are ready.