Strawberry Shortcake Bars
Delightful strawberry shortcake bars with a crumbly, buttery base, filled with juicy strawberries and topped with a creamy glaze.
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 use unsalted with a pinch of salt
- 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
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line an 8×8-inch square baking pan with parchment paper.
- In a medium bowl, mix together the flour, granulated sugar, brown sugar, and salt (if using unsalted butter).
- Pour in the melted butter and vanilla extract, then stir until it begins to come together.
- Press about two-thirds of the crumb mixture evenly into the bottom of the prepared pan.
- Bake the crust for 15-20 minutes until lightly golden, then set it aside to cool slightly.
Assembly
- In another bowl, combine strawberries, 2 tablespoons of granulated sugar, and 1 tablespoon of flour. Gently coat the strawberries.
- Spoon the strawberry mixture evenly over the baked crust.
- Crumble the remaining crust mixture on top of the strawberries.
- Bake for an additional 30-35 minutes or until the juices are bubbling and the topping is golden brown.
Finishing Touch
- Remove from the oven and let cool completely in the pan.
- Whisk together the powdered sugar, cream, and vanilla extract until smooth, then drizzle over the cooled bars.
- Cut into 12 bars and serve.
Notes
These bars are perfect for summer gatherings! Consider serving with vanilla ice cream or whipped cream for added indulgence. They can be stored at room temperature for up to three days or refrigerated for up to a week.