Strawberry Shortcake Bars: The Ultimate Summer Dessert Recipe

Strawberry Shortcake Bars: Imagine sinking your teeth into a slice of summer, where the sweet tang of ripe strawberries dances with a buttery, crumbly shortcake. These aren’t your grandma’s individual shortcakes (though we love those too!). We’re talking about an easier, more shareable, and equally delicious twist on a classic dessert.

Strawberry shortcake, in its various forms, has been a beloved treat for centuries. Its roots can be traced back to England, where “shortcake” referred to a crumbly biscuit-like cake. Over time, it made its way to America, where it evolved to include the quintessential pairing of fresh strawberries and whipped cream. It’s a dessert that evokes feelings of nostalgia, picnics, and warm summer evenings.

But let’s be honest, sometimes we crave that comforting flavor without the fuss of individual servings. That’s where these Strawberry Shortcake Bars come in! They offer all the delightful flavors and textures you adore – the juicy sweetness of strawberries, the rich buttery shortcake, and the creamy coolness of whipped topping – in a convenient and portable bar form. People love this dish because it’s incredibly easy to make, perfect for potlucks, and satisfies that sweet tooth craving with every single bite. Plus, who can resist the vibrant colors and irresistible aroma of fresh strawberries baked into a golden crust?

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 almond extract (optional, but adds a lovely flavor!)
• 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 Optional Glaze:
• 1 cup powdered sugar
• 2-3 tablespoons milk
• 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 well combined. This ensures even distribution of the leavening agent and seasoning.
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 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 should come together into a shaggy ball.
5. Press into Pan: Press about 2/3 of the dough evenly into the bottom of a 9×13 inch baking pan. I like to use my fingers to do this, but you can also use the bottom of a measuring cup to help flatten it out. Make sure the crust is relatively even in thickness.
6. Pre-bake the Crust: Bake the crust in a preheated oven at 350°F (175°C) for 12-15 minutes, or until it is lightly golden brown. This pre-baking step helps prevent the crust from becoming soggy when the strawberry filling is added. Let the crust cool slightly while you prepare the strawberry filling.

Making the Strawberry Filling:

1. Prepare the Strawberries: In a large bowl, combine the 4 cups of sliced fresh strawberries, 1/2 cup of granulated sugar, 2 tablespoons of cornstarch, 1 tablespoon of lemon juice, and 1/4 teaspoon of almond extract (if using).
2. Gently Toss: Gently toss the ingredients together until the strawberries are evenly coated. The sugar will draw out some of the juices from the strawberries, creating a delicious sauce. The cornstarch will help to thicken the filling as it bakes.

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.
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 nice, crumbly texture.

Assembling and Baking:

1. Pour in the Filling: Pour the strawberry filling evenly over the pre-baked crust.
2. Add the Crumble Topping: Sprinkle the crumble topping evenly over the strawberry filling. Make sure to distribute it well so that every bite has a bit of that delicious crumble.
3. Bake: Bake in the preheated oven at 350°F (175°C) for 30-35 minutes, or until the crumble topping is golden brown and the strawberry filling is bubbly. The filling should be thickened and not too runny.
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 set as it cools. If you cut them while they are still warm, the filling will be runny and the bars will be difficult to handle. I know it’s tempting to dig in right away, but trust me, the wait is worth it!

Optional Glaze:

1. Whisk Ingredients: In a small bowl, whisk together the 1 cup of powdered sugar, 2-3 tablespoons of milk (start with 2 and add more as needed to reach desired consistency), and 1/2 teaspoon of vanilla extract until smooth.
2. Drizzle: Once the bars have cooled completely, drizzle the glaze evenly over the top. You can use a spoon or a fork to drizzle the glaze.
3. Let Set: Let the glaze set for a few minutes before cutting and serving. This will help the glaze to harden slightly and prevent it from being too messy.

Tips for Success:

• Use Cold Butter: Using cold butter is crucial for both the crust and the crumble topping. Cold butter creates pockets of steam as it bakes, resulting in a flaky crust and a crumbly topping.
• Don’t Overmix: Overmixing the dough will develop the gluten in the flour, resulting in a tough crust. Mix the ingredients until just combined.
• Adjust Sugar to Taste: The amount of sugar in the strawberry filling can be adjusted to your liking, depending on the sweetness of the strawberries. If your strawberries are very sweet, you may want to reduce the amount of sugar slightly.
• Add Other Fruits: Feel free to add other fruits to the strawberry filling, such as blueberries, raspberries, or blackberries.
• Storage: Store leftover strawberry shortcake bars in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
• Serving Suggestions: These bars are delicious on their own, but they are also great served with a scoop of vanilla ice cream or a dollop of whipped cream.

Variations:

• Gluten-Free: To make these bars gluten-free, use a gluten-free all-purpose flour blend. Make sure to choose a blend that contains xanthan gum, as this will help to bind the ingredients together.
• Vegan: To make these bars vegan, use a vegan butter substitute and a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) in place of the egg.
• Different Extracts: Experiment with different extracts in the strawberry filling, such as vanilla extract, orange extract, or lemon extract.
• Nuts: Add chopped nuts to the crumble topping, such as pecans, walnuts, or almonds.

Conclusion:

This Strawberry Shortcake Bars recipe isn’t just another dessert; it’s a slice of summer sunshine baked into a convenient, portable treat. From the buttery, crumbly base to the juicy, sweet strawberries nestled beneath a cloud of creamy topping, every bite is an explosion of flavor and texture that will leave you wanting more. I truly believe this recipe is a must-try for anyone who loves the classic combination of strawberries and shortcake, but wants a slightly easier and less fussy way to enjoy it. Forget individual shortcakes and complicated layering – these bars are simple to assemble and perfect for sharing (or not!).

But what truly sets these bars apart is their versatility. While they are absolutely divine as is, there are so many ways to customize them to your liking. For a richer flavor, try using brown butter in the crust. The nutty notes will complement the sweetness of the strawberries beautifully. Or, if you’re feeling adventurous, add a hint of lemon zest to the crust and topping for a bright, citrusy twist.

Serving Suggestions and Variations:

* Classic Serving: Serve the bars chilled or at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of fresh mint adds a touch of elegance.
* Berry Bonanza: Mix in other berries like blueberries, raspberries, or blackberries along with the strawberries for a mixed berry shortcake bar experience.
* Chocolate Indulgence: Drizzle melted dark chocolate over the cooled bars for a decadent treat.
* Nutty Delight: Sprinkle chopped pecans or walnuts over the topping before baking for added crunch and flavor.
* Breakfast Bars: Believe it or not, these bars can even be enjoyed for breakfast! They pair perfectly with a cup of coffee or tea.
* Gluten-Free Option: Easily adapt this recipe to be gluten-free by using a gluten-free all-purpose flour blend.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s the perfect dessert for potlucks, picnics, barbecues, or simply a sweet treat to enjoy on a warm summer evening. The ease of preparation and the incredible flavor make it a winner every time.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake up a batch of these irresistible Strawberry Shortcake Bars. I promise you won’t regret it! And most importantly, don’t be afraid to experiment and make the recipe your own. Cooking should be fun and creative, so feel free to adjust the ingredients and flavors to suit your personal preferences.

I’m so excited for you to try this recipe, and I can’t wait to hear about your experience. Please, share your photos and comments with me! Let me know what variations you tried and how they turned out. Did you add a secret ingredient? Did you serve them with a special topping? I’m always eager to learn from my readers and see how they put their own spin on my recipes. Your feedback is invaluable, and it helps me to continue creating delicious and easy-to-follow recipes that you’ll love. So go ahead, bake these Strawberry Shortcake Bars, and let’s share the joy of homemade goodness together! Happy baking!