Description
Sweet, buttery Strawberry Shortcake Bars made with a tender shortcake base, juicy fresh strawberries, and a light whipped topping—perfect for summer!
Ingredients
For the shortcake base:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
For the filling:
- 2 cups chopped fresh strawberries
- 1 tbsp granulated sugar (optional, for sweetening berries)
- 1 tbsp cornstarch
For the topping (optional):
- Whipped cream or stabilized whipped topping
- White chocolate drizzle or powdered sugar
Instructions
1. Preheat oven to 350°F (175°C). Line your baking pan with parchment paper and lightly grease.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs and vanilla and beat until smooth.
3. Mix in flour, baking powder, and salt until just combined. The dough will be thick.
4. Spread about two-thirds of the batter into the bottom of the pan in an even layer.
5. Toss chopped strawberries with cornstarch and a bit of sugar if desired. Spread evenly over the batter.
6. Drop spoonfuls of the remaining batter over the strawberry layer. It won’t cover completely—that’s okay!
7. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Let the bars cool completely in the pan. Top with whipped cream or dust with powdered sugar before slicing and serving.
Notes
Use fresh strawberries for best flavor and texture. Let the bars cool completely before slicing to help them set. Top with whipped cream just before serving for a classic shortcake finish. To make them ahead, bake and freeze the bars without topping. Thaw and garnish when ready to serve.
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 16g
- Fat: 14g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g