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strawberry shortcake bars recipe - Strawberry Shortcake Bars served in a white bowl overhead view
Chloe

Strawberry Shortcake Bars

strawberry shortcake bars recipe made easy at home. A delightful twist on the classic summer dessert, featuring layers of buttery shortcake, fresh strawberrie
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Method

Ingredients
  

Shortcake Base
  • 2 cups all-purpose flour spooned and leveled
  • 1/2 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter cold, cubed
  • 2/3 cup heavy cream plus 1 tbsp for brushing
  • 1 large egg
  • 1 tsp vanilla extract
Strawberry Filling
  • 2 cups fresh strawberries hulled and diced (about 1 lb)
  • 1/4 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice fresh
Icing Drizzle
  • 1 cup powdered sugar sifted
  • 2-3 tbsp heavy cream or milk
  • 1/2 tsp vanilla extract

Method
 

  1. In a medium bowl, combine the diced strawberries, 1/4 cup granulated sugar, cornstarch, and lemon juice. Toss gently until the strawberries are evenly coated. Set aside to macerate for 15-20 minutes while you prepare the shortcake base. This allows the strawberries to release their juices and the sugar to dissolve.
  2. Preheat your oven to 375°F (190°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. In a large bowl, whisk together the flour, 1/2 cup sugar, baking powder, and salt. Using a pastry cutter, two forks, or your fingertips, cut the cold cubed butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
  3. In a small bowl or measuring cup, whisk together 2/3 cup heavy cream, the egg, and 1 tsp vanilla extract. Pour the wet ingredients into the flour-butter mixture. Stir with a fork just until a shaggy dough forms—do not overmix. Press about two-thirds of the dough firmly and evenly into the bottom of the prepared baking pan to form the base layer.
  4. Using a slotted spoon to leave excess liquid behind, spread the macerated strawberry filling evenly over the pressed dough base. Crumble the remaining one-third of the shortcake dough over the strawberry layer in an even, streusel-like topping. Brush the top lightly with the remaining 1 tablespoon of heavy cream.
  5. Bake for 28-32 minutes, or until the top is golden brown and a toothpick inserted into the shortcake layer (not the strawberry center) comes out clean. Place the pan on a wire rack and allow the bars to cool completely in the pan, about 1-2 hours. This is crucial for clean slicing.
  6. While the bars cool, make the icing: In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of cream or milk, and 1/2 tsp vanilla until smooth. Add more liquid, 1 teaspoon at a time, until you reach a thick but pourable consistency. Once the bars are completely cool, use the parchment paper to lift them from the pan. Drizzle the icing over the top in a zig-zag pattern. Slice into 9 squares and serve.