Easy Strawberry Shortcake Bars with Buttery Crust

These easy strawberry shortcake bars bring together the classic flavors of a beloved dessert in a convenient, sliceable treat. With a buttery crust, a tender shortcake-style middle, and a juicy strawberry layer, each bite is rich, fruity, and satisfying. Whether it’s for a picnic, a party, or just a simple homemade dessert, these bars deliver that nostalgic flavor I love, but with much less effort than individual shortcakes.

Why You’ll Love This Recipe

I love how these bars come together in one pan with minimal prep time. They’re simple to slice, serve, and share—perfect for potlucks or family gatherings. The buttery crust adds richness and holds together beautifully, while the strawberry layer adds natural sweetness and a bright flavor. Plus, the shortcake center is soft and tender, like a cross between a cake and a biscuit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Unsalted butter (cold and cubed)

• Baking powder

• Salt

• Eggs

• Vanilla extract

• Fresh strawberries (hulled and chopped)

• Cornstarch

• Lemon juice

• Optional: powdered sugar for dusting

Directions

1. I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking pan or lining it with parchment paper.

2. In a large bowl, I whisk together the flour, sugar, baking powder, and salt. I then cut in the cold butter using a pastry cutter or my fingers until the mixture resembles coarse crumbs.

3. I beat the eggs with vanilla and stir them into the dry mixture until a dough forms. I reserve about 1 cup of this dough for topping and press the rest evenly into the bottom of the pan.

4. In a separate bowl, I mix the chopped strawberries with cornstarch and lemon juice, then spread the mixture over the crust.

5. I crumble the reserved dough over the strawberry layer.

6. I bake the bars for 35–40 minutes, or until the top is lightly golden and the strawberry filling is bubbling.

7. After letting them cool completely in the pan, I cut them into squares. A dusting of powdered sugar on top is optional but adds a nice finishing touch.

Servings and timing

This recipe yields about 12 to 16 bars, depending on how large I cut them. The total time is approximately 55 minutes:

• 15 minutes for preparation

• 35–40 minutes for baking

Variations

I sometimes mix things up by using different berries like raspberries or blueberries. For extra richness, I might drizzle a vanilla glaze over the cooled bars. A bit of almond extract in the dough also adds a lovely twist to the flavor. If I want it more decadent, I serve them with whipped cream or a scoop of vanilla ice cream.

Storage/Reheating

I store leftover bars in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze them in a single layer, then transfer to a freezer bag. When I want to enjoy one, I simply thaw it at room temperature or warm it slightly in the microwave for 10–15 seconds.

FAQs

How do I keep the crust from getting soggy?

I always make sure to mix the strawberries with cornstarch and lemon juice, which thickens the filling as it bakes and prevents excess moisture from soaking into the crust.

Can I use frozen strawberries instead of fresh?

Yes, I’ve used frozen strawberries before—just make sure to thaw and drain them well to avoid excess liquid in the bars.

Do I need to refrigerate the bars after baking?

Yes, I recommend storing them in the refrigerator to keep the strawberries fresh and the texture firm.

Can I make these bars gluten-free?

I’ve had success substituting a gluten-free all-purpose flour blend, but I make sure it contains xanthan gum for better structure.

What’s the best way to cut clean slices?

I wait until the bars are completely cool, then use a sharp knife wiped clean between cuts for neat slices.

Conclusion

These easy strawberry shortcake bars with buttery crust are a go-to treat when I want something fruity, rich, and simple to share. With just a handful of basic ingredients and straightforward steps, they pack all the flavor of classic strawberry shortcake into a crowd-pleasing dessert. Whether served at room temp or slightly warmed with a scoop of ice cream, they never fail to impress.

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