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Strawberry Shortcake Bars

These Strawberry Shortcake Bars are a delightful dessert featuring a buttery crumb base, fresh strawberries, and a creamy glaze, all baked in one pan for easy cleanup.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1 ¾ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 3 tablespoons packed light brown sugar
  • ¾ cup salted butter, melted (or add a pinch of salt if using unsalted butter)
  • 1 teaspoon pure vanilla extract
Filling Ingredients
  • 3 cups chopped fresh strawberries (each strawberry quartered then halved)
  • 2 tablespoons granulated sugar
  • 1 tablespoon all-purpose flour
Glaze Ingredients
  • ½ cup powdered sugar
  • 1 tablespoon light or heavy whipping cream
  • ¼ teaspoon pure vanilla extract

Method
 

Preparation
  1. 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.
  2. In a medium bowl, combine flour, granulated sugar, brown sugar, and salt if using unsalted butter. Mix thoroughly to eliminate any lumps.
  3. Add the melted butter and vanilla extract to the dry ingredients. Stir with a spoon until they start to come together, then use your fingertips to toss and form large crumbs.
  4. 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.
Baking the Crust
  1. Bake the crust for 15-20 minutes until lightly golden and set aside to cool slightly.
Preparing the Filling
  1. In another bowl, mix together the chopped strawberries, granulated sugar, and all-purpose flour to coat the fruit evenly.
  2. Spoon the strawberry mixture evenly over the slightly cooled baked crust layer.
  3. Crumble the remaining one-third of the crust mixture evenly on top of the strawberry layer.
Final Baking
  1. Bake again for 30-35 minutes until the strawberry juices are bubbling and the crumb topping turns golden brown. Remove from oven and let cool completely.
Adding the Glaze
  1. In a small bowl, whisk together the powdered sugar, cream, and vanilla extract until smooth. Drizzle this glaze over the cooled bars.
  2. Cut into 12 bars and serve.

Notes

Serve warm or chilled, optionally with whipped cream or vanilla ice cream. Store in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.