Strawberry Shortcake Bars: The Ultimate Easy Dessert Recipe

Strawberry shortcake bars: imagine biting into the quintessential summer dessert, but without the fuss of individual shortcakes! These delightful bars capture all the creamy, fruity goodness of classic strawberry shortcake in an easy-to-make, portable form. Forget carefully layering biscuits, whipped cream, and berries; with this recipe, you can have a crowd-pleasing treat ready in under an hour.

While the exact origins of strawberry shortcake are debated, similar versions have been enjoyed for centuries. Some trace it back to Native American fry bread topped with berries and cream, while others point to a Scottish biscuit recipe. Regardless of its precise beginnings, the combination of sweet berries, tender cake, and rich cream has become a beloved tradition, especially during strawberry season.

What makes strawberry shortcake bars so irresistible? It’s the perfect balance of textures and flavors. The buttery, slightly crumbly base provides a delightful contrast to the juicy, sweet strawberries. The creamy topping, whether it’s whipped cream or a simple glaze, adds a touch of indulgence that ties everything together. Plus, the convenience factor is a huge win! No more struggling with crumbly biscuits falling apart. These bars are easy to slice, serve, and transport, making them ideal for picnics, potlucks, or simply enjoying a sweet treat on a warm summer evening. Get ready to experience strawberry shortcake in a whole new, incredibly delicious way!

this Recipe

Ingredients:

• For the Crust:
• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into cubes
• 1 large egg
• 2 tablespoons milk
• For the Strawberry Filling:
• 4 cups fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• For the Crumble Topping:
• 1 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• For the Whipped Cream (Optional):
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Preparing the Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the 2 cups of all-purpose flour, 1/2 cup of granulated sugar, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Make sure everything is evenly distributed for a consistent crust.
2. Cut in the Butter: Add the 3/4 cup (1 1/2 sticks) of cold, cubed unsalted butter to the dry ingredients. Using a pastry blender or your fingertips (work quickly to keep the butter cold!), cut the butter into the flour mixture until it resembles coarse crumbs. You should have some pea-sized pieces of butter remaining – these are what create flakiness in the crust.
3. Add Wet Ingredients: In a separate small bowl, whisk together the 1 large egg and 2 tablespoons of milk. Pour this mixture into the flour and butter mixture.
4. Form the Dough: Gently mix the wet and dry ingredients until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough crust. The dough will be slightly crumbly, but it should hold together when pressed.
5. Press into Pan: Press about two-thirds of the dough evenly into the bottom of a 9×13 inch baking pan. I like to use the bottom of a measuring cup to help press it down firmly and create a smooth, even surface. This will be the base of our strawberry shortcake bars, so make sure it’s well-compacted.
6. Pre-bake the Crust: Bake the crust in a preheated oven at 350°F (175°C) for 15-20 minutes, or until lightly golden brown. This pre-baking step helps prevent the crust from becoming soggy when we add the strawberry filling. Let the crust cool slightly while you prepare the filling.

Making the Strawberry Filling:

1. Prepare the Strawberries: In a large bowl, combine the 4 cups of hulled and sliced fresh strawberries, 1/2 cup of granulated sugar, 2 tablespoons of cornstarch, 1 tablespoon of lemon juice, and 1/4 teaspoon of salt.
2. Mix Gently: Gently toss the strawberries with the sugar, cornstarch, lemon juice, and salt until they are evenly coated. The sugar will draw out some of the juices from the strawberries, creating a delicious sauce. The cornstarch will help thicken the filling as it bakes.
3. Let it Sit: Let the strawberry mixture sit for about 10-15 minutes, allowing the juices to release and the cornstarch to begin to dissolve. This will ensure a perfectly thickened filling.

Preparing the Crumble Topping:

1. Combine Dry Ingredients: In a medium bowl, whisk together the 1 cup of all-purpose flour, 1/2 cup of packed light brown sugar, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. The brown sugar adds a lovely caramel flavor to the crumble, and the cinnamon complements the strawberries beautifully.
2. Cut in the Butter: Add the 1/2 cup (1 stick) of cold, cubed unsalted butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. Again, you want some small pieces of butter remaining for a tender and crumbly topping.
3. Form Crumble: Use your fingers to rub the butter into the flour mixture until it forms a coarse crumble. The mixture should hold together slightly when squeezed, but still be crumbly.

Assembling and Baking:

1. Pour in the Filling: Pour the strawberry filling evenly over the pre-baked crust. Make sure the strawberries are distributed evenly across the crust.
2. Add the Crumble Topping: Sprinkle the crumble topping evenly over the strawberry filling. Try to cover the entire surface of the filling with the crumble for a beautiful and delicious topping.
3. Bake: Bake in the preheated oven at 350°F (175°C) for 35-40 minutes, or until the topping is golden brown and the filling is bubbly. The filling should be thickened and the crust should be fully baked.
4. Cool Completely: Let the strawberry shortcake bars cool completely in the pan before cutting into squares. This is important because the filling will continue to thicken as it cools. If you cut them while they’re still warm, the filling will be runny. I know it’s tempting, but trust me, it’s worth the wait!

Optional Whipped Cream:

1. Chill Bowl and Whisk: For the best results, chill your mixing bowl and whisk (or beaters) in the freezer for about 15-20 minutes before making the whipped cream. This helps the cream whip up faster and hold its shape better.
2. Combine Ingredients: In the chilled bowl, combine the 1 cup of heavy cream, 2 tablespoons of powdered sugar, and 1/2 teaspoon of vanilla extract.
3. Whip the Cream: Using a whisk or an electric mixer, whip the cream until stiff peaks form. Be careful not to overwhip, as this can turn the cream into butter. You want the cream to be thick and fluffy, but still smooth.
4. Serve: Serve the strawberry shortcake bars with a dollop of freshly whipped cream. Enjoy!

Tips for Success:

• Use Cold Butter: Using cold butter is crucial for both the crust and the crumble topping. The cold butter creates pockets of air that result in a flaky and tender texture.
• Don’t Overmix: Overmixing the dough can develop the gluten in the flour, resulting in a tough crust. Mix the ingredients until just combined.
• Let it Cool: Allow the bars to cool completely before cutting. This allows the filling to thicken and prevents them from being too messy.
• Fresh Strawberries: While you can use frozen strawberries in a pinch, fresh strawberries will give you the best flavor and texture.
• Adjust Sweetness: Adjust the amount of sugar in the filling and crumble topping to your liking. If your strawberries are particularly sweet, you may want to reduce the amount of sugar.

Variations:

• Other Berries: Feel free to substitute other berries for the strawberries, such as blueberries, raspberries, or blackberries.
• Lemon Zest: Add a teaspoon of lemon zest to the crust for a bright, citrusy flavor.
• Nuts: Add chopped nuts, such as pecans or walnuts, to the crumble topping for added texture and flavor.
• Gluten-Free: Use a gluten-free all-purpose flour blend to make these bars gluten-free.

Conclusion:

And there you have it! These Strawberry Shortcake Bars are truly a must-try recipe, and I’m not just saying that because I created it! The combination of the buttery, crumbly base, the sweet and tangy strawberry filling, and that delightful, slightly crunchy topping is simply irresistible. It’s a symphony of textures and flavors that will have everyone reaching for seconds (and maybe even thirds!).

What makes these bars so special is their versatility. They’re perfect for a casual summer picnic, a potluck gathering, or even a slightly elevated dessert after a weeknight dinner. They’re also incredibly easy to transport, making them ideal for bringing to friends and family. Forget complicated layered cakes; these bars deliver all the classic strawberry shortcake flavor in a convenient and crowd-pleasing format.

But the best part? You can easily adapt this recipe to suit your own tastes and preferences. For a richer flavor, try using browned butter in the base. It adds a nutty depth that complements the sweetness of the strawberries beautifully. If you’re feeling adventurous, you could even incorporate a hint of lemon zest into the strawberry filling for a brighter, more vibrant flavor.

Serving Suggestions and Variations:

* Serve these bars warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The contrast of the warm bars and the cold ice cream is heavenly!
* For a more decadent treat, drizzle the bars with a white chocolate ganache after they’ve cooled completely.
* If you’re not a fan of strawberries (gasp!), you can easily substitute them with other berries like blueberries, raspberries, or blackberries. Just be sure to adjust the sugar level accordingly, as some berries are naturally sweeter than others.
* Add a sprinkle of chopped nuts, like pecans or walnuts, to the topping for extra crunch and flavor.
* For a gluten-free version, simply substitute the all-purpose flour with a gluten-free blend. Just be sure to use a blend that’s designed for baking and contains xanthan gum for binding.
* Consider adding a thin layer of pastry cream between the base and the strawberries for an even more decadent experience.

I truly believe that this recipe for strawberry shortcake bars is a winner. It’s simple, delicious, and endlessly adaptable. It’s the kind of recipe that you’ll find yourself making again and again, year after year. It’s a guaranteed crowd-pleaser that will impress your friends and family without requiring hours of slaving away in the kitchen.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake up a batch of these incredible Strawberry Shortcake Bars. I promise you won’t be disappointed. And when you do, please, please, please share your experience with me! I’d love to hear what you think of the recipe, what variations you tried, and how much everyone enjoyed them. Leave a comment below, tag me in your photos on social media – I can’t wait to see your creations! Happy baking! I’m confident that these bars will become a new favorite in your household, just as they have in mine. Don’t be afraid to experiment and make them your own. The possibilities are endless!