Strawberry Shortcake Bars
These Strawberry Shortcake Bars bring all the sweet, creamy, berry-filled flavors of the classic dessert into an easy pan dessert. They are perfect for spring and summer gatherings, or anytime you want something fresh and cheerful.
Equipment
- 1 Baking Pan with parchment paper
- 1 Mixing Bowl
- 1 Saucepan
Ingredients
- 2 cups all-purpose flour for the bar base and crumble
- 1 cup granulated sugar for sweetness
- 1 teaspoon baking powder to help the bars rise
- 0.5 teaspoon salt to balance the flavor
- 0.75 cup unsalted butter melted or softened
- 2 eggs for structure
- 2 teaspoons vanilla alcohol-free
- 2 cups fresh strawberries chopped
- 1 tablespoon cornstarch to help thicken the fruit layer
- 1 tablespoon lemon juice to brighten the berries
- 0.5 cup heavy cream for a rich topping or filling
- 0.25 cup powdered sugar for a lightly sweet finish
Instructions
- Line your baking pan with parchment paper, leaving some overhang so the bars lift out easily later. Preheat the oven so everything bakes evenly.
- Mix the dry ingredients in one bowl, then blend in the butter, eggs, and alcohol-free vanilla until a soft dough forms. Press part of the mixture into the pan to create the bottom layer.
- Toss the chopped strawberries with sugar, cornstarch, and lemon juice. Cook just until the berries release some juices and the mixture begins to thicken.
- Spoon the strawberry filling over the base, then add the remaining dough or crumble on top, depending on the texture you want.
- Bake until the top is lightly golden and the center looks set. Let the bars cool completely before slicing so they hold together well.
- Top with whipped cream or a creamy layer before serving, then slice into neat squares and enjoy.
Notes
Use ripe strawberries for the best flavor. If you want cleaner slices, chill the bars before cutting. A sharp knife wiped clean between cuts makes the edges look extra neat.