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Homemade strawberry shortcake bars topped with fresh strawberries and whipped cream

Strawberry Shortcake Bars

Deliciously buttery strawberry shortcake bars with a crumbly topping and a sweet vanilla glaze, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Shortcake Base
  • 1 ¾ cups all-purpose flour
  • ⅓ cup granulated sugar
  • 3 tablespoon packed light brown sugar Should be soft, not rock-like.
  • ¾ cup salted butter, melted For unsalted butter, add a pinch of salt.
  • 1 teaspoon pure vanilla extract
Strawberry Filling
  • 3 cups chopped fresh strawberries Each strawberry quartered then halved.
  • 2 tablespoon granulated sugar
  • 1 tablespoon all-purpose flour To coat the strawberries.
Topping and Glaze
  • 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).
  2. Line an 8×8-inch square baking pan with parchment paper, leaving a 2-inch overhang.
  3. In a medium bowl, combine the all-purpose flour, granulated sugar, brown sugar, and salt (if using unsalted butter). Mix thoroughly to eliminate lumps.
  4. Add the melted butter and vanilla extract to the dry ingredients, stirring until they start to come together.
  5. Press two-thirds of this crumb mixture into the bottom of the prepared pan.
Baking
  1. Bake for 15-20 minutes until the crust is lightly golden. Let cool slightly.
  2. In another bowl, mix chopped strawberries, granulated sugar, and 1 tablespoon of flour.
  3. Spoon the strawberry mixture evenly over the baked crust.
  4. Crumble the remaining crumb mixture evenly on top of the strawberries.
  5. Bake again for 30-35 minutes until juices are bubbling and topping is golden brown.
  6. Let cool completely in the pan.
Glazing
  1. In a small bowl, whisk together powdered sugar, cream, and vanilla until smooth.
  2. Drizzle the glaze over cooled bars, then cut into 12 bars.

Notes

Storage: Keep in the fridge for up to 4 days or freeze for up to a month. Thaw individually or microwave as needed.