Strawberry Shortcake Bars
Delight in these Strawberry Shortcake Bars, a perfect summertime dessert connecting fresh strawberries with a rich, buttery crust, ideal for any gathering.
Ingredients
For the crust
- 1¾ cups All-Purpose Flour Sift to add air; fresh flour is recommended.
- ⅓ cup Granulated Sugar Adjust based on your sweetness preference.
- 3 tablespoons Brown Sugar Pack when measuring; store in an airtight container.
- ¾ cup Salted Butter, melted Use unsalted butter with a pinch of salt if preferred.
- 1 teaspoon Vanilla Extract Use pure vanilla for the best flavor.
- 1 teaspoon Vanilla Extract for drizzle Add ¼ teaspoon to the drizzle.
For the filling
- 3 cups Fresh Strawberries, chopped Quarter and then halve each berry for best results.
- 2 tablespoons Granulated Sugar For tossing with strawberries.
- 1 tablespoon All-Purpose Flour Helps thicken the filling while baking.
For the topping
- ½ cup Powdered Sugar Sift before use for smoothness.
- 1 tablespoon Heavy or Light Whipping Cream Chill cream for easier whipping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) for even baking.
- Grease an 8x8 inch (20x20 cm) baking dish with butter or line it with parchment paper.
- In a large bowl, combine the flour, granulated sugar, brown sugar, and salt. Mix well.
- Pour in the melted butter and add 1 teaspoon vanilla extract. Stir until it resembles crumbly dough.
- Press about two-thirds of the mixture firmly into the bottom of your prepared pan.
Filling
- In another bowl, mix chopped strawberries with 2 tablespoons granulated sugar and 1 tablespoon flour.
- Spread the strawberry mixture over the crust, then crumble the remaining dough evenly on top.
- Bake for about 30 minutes until golden brown, bubbly filling, and light crust color.
Serving
- Cut into squares and arrange on a serving platter. Serve with whipped cream or a scoop of vanilla ice cream.
Notes
These bars can be baked in advance and stored in the fridge. For added flavor, sprinkle lemon zest on strawberries. Mix in blueberries or raspberries for variety. Wrap tightly to freeze for up to 2 months.