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Delicious homemade Strawberry Shortcake Bars sliced on a wooden board

Strawberry Shortcake Bars

A quick and simple dessert combining fresh strawberries with a buttery crust, perfect for picnics and lazy afternoons.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 9 bars
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup All-Purpose Flour
  • 1/4 cup Granulated Sugar
  • 1/2 cup Unsalted Butter Softened
For the filling
  • 2 cups Fresh Strawberries Washed and hulled, chopped
  • 1/4 cup Granulated Sugar For mixing with strawberries
  • 1/4 cup All-Purpose Flour For mixing with strawberries
  • 1 cup Reserved Crumb Mixture From the crust preparation
For the glaze
  • 1/4 cup Powdered Sugar
  • 1/4 cup Heavy Cream
  • 1 teaspoon Vanilla Extract
Optional Garnishes
  • Whipped Cream
  • Fresh Mint

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
  2. In a large mixing bowl, combine all-purpose flour, granulated sugar, and softened unsalted butter until it resembles coarse crumbs.
  3. Press the mixture into the prepared pan to form an even layer.
  4. Bake the crust for 15-20 minutes until lightly golden.
Filling Preparation
  1. Wash and hull the strawberries, then chop them into bite-sized pieces and mix with sugar and flour.
  2. Spread the strawberry mixture over the baked crust, and sprinkle the reserved crumb mixture on top.
  3. Bake for an additional 30-35 minutes until the topping turns golden brown.
  4. Let the bars cool completely.
Glaze Preparation
  1. Prepare the glaze by mixing powdered sugar, heavy cream, and vanilla extract.
  2. Drizzle the glaze over the cooled bars and cut into squares for serving.

Notes

Serve these bars at room temperature. They can be enjoyed plain or with whipped cream and fresh mint. Store in an airtight container for up to three days at room temperature, or refrigerate for about a week. Frozen bars can last up to three months.