Strawberry Shortcake Bars
These Strawberry Shortcake Bars feature a buttery shortbread crust, a sweet and juicy strawberry filling, and a crumbly golden topping. Perfect for summer gatherings, picnics, or dessert trays, these bars are easy to make and bursting with fresh strawberry flavor in every bite.
Ingredients
For the Crust & Topping:
- 1½ cups 190 g all-purpose flour
- ½ cup 100 g granulated sugar
- ¼ teaspoon salt
- ¾ cup 170 g unsalted butter, cold and cubed
For the Strawberry Filling:
- 2 cups fresh strawberries diced
- ⅓ cup 65 g sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
Make the crust mixture:
- In a bowl, mix flour, sugar, and salt.
- Cut in cold butter using a pastry cutter or fingers until crumbly.
Form the crust:
- Press about two-thirds of the mixture firmly into the bottom of the pan.
Prepare the filling:
- In another bowl, combine strawberries, sugar, cornstarch, lemon juice, and vanilla.
Assemble:
- Spread the strawberry filling evenly over the crust.
- Sprinkle the remaining crumb mixture on top.
Bake:
- Bake for 35–40 minutes, or until the top is golden and the filling is bubbly.
Cool and slice:
- Let cool completely before cutting into bars.
Notes
- Fresh vs frozen: Fresh strawberries work best, but frozen can be used (thaw and drain first).
- Cleaner slices: Chill before cutting for neat bars.
- Flavor boost: Add a pinch of cinnamon or almond extract for variation.
- Storage: Store in an airtight container in the fridge for up to 4 days.