Delicious Strawberry Shortcake Bars You'll Want to Share

A delightful combination of sweet strawberries and buttery shortbread, perfect for summer gatherings and easy to make.

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Prep Time 30

Cook Time 55

Cooling Time 30

Total Time 1 55

Servings: 9 bars

Course: Desserts

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Shortbread Crust

2 cups All-Purpose Flour Can be swapped with gluten-free flour.
1/2 cup Granulated Sugar Adjust based on the ripeness of strawberries.
1/2 cup Butter Good-quality and melted for a tender crumb.
2 cups Fresh Strawberries Choose ripe, firm strawberries.

For the Vanilla Glaze

1 cup Powdered Sugar
1/4 cup Heavy Cream Can substitute with non-dairy cream.
1 teaspoon Vanilla Extract Use pure vanilla for best flavor.

Optional Additions

1/4 cup Coconut Toasted for flavor.
1/4 cup Dark Chocolate Chopped for a twist.

Equipment

8x8-inch baking pan
Mixing bowl
Whisk

Method

Step-by-Step Instructions for Strawberry Shortcake Bars

Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
In a medium bowl, combine flour, sugar, and melted butter, mixing until coarse crumbs form. Press into the baking pan.
Rinse and chop the strawberries. Toss with sugar and flour. Spread evenly over the baked crust.
Sprinkle reserved crumbs over the filling and bake for another 30-35 minutes until golden brown.
Cool in the pan for 30 minutes. Prepare the glaze by whisking powdered sugar, cream, and vanilla until smooth.
Drizzle glaze over cooled bars, let set, and cut into squares to serve.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 4mg

Notes

Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

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