Name: Strawberry Shortcake Bars
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 1 ¾ cups all-purpose flour (For a slightly nuttier flavor, substitute up to ¼ cup with almond flour.); ⅓ cup granulated sugar (This can be reduced by 1–2 tablespoons for a lighter-sweet bar.); 3 tablespoons packed light brown sugar (Adds a touch of molasses flavor in the crumb.); ¾ cup salted butter, melted (Use unsalted butter plus a pinch of salt if desired.); 1 teaspoon pure vanilla extract (High-quality vanilla improves flavor.); 3 cups chopped fresh strawberries (Use ripe strawberries for the best flavor.); 2 tablespoons granulated sugar (Adjust based on the sweetness of strawberries.); 1 tablespoon all-purpose flour (To help absorb strawberry juices.); ½ cup powdered sugar (Optional: replace with honey and cream for a variation.); 1 tablespoon light or heavy whipping cream (Can be substituted with plant-based milk.); ¼ teaspoon pure vanilla extract (Enhances the flavor of the glaze.)

This strawberry shortcake bars recipe turns the classic dessert into an easy tray bake with tender, buttery crumbs, bright juicy strawberries, and a sweet vanilla glaze. The texture is a crisp-tender crumb base and topping that holds pockets of jammy, lightly sauced strawberries — think shortcake flavors in portable bar form. It’s simple to make: melt, mix, press, bake, layer fruit, crumble remaining dough on top, and bake again. Great for potlucks, picnics, or a quick weeknight dessert, and it slices into 12 neat bars. If you want a crunchy snack twist, try the related strawberry shortcake puppy chow snack for a playful companion.

Why You’ll Love This Strawberry Shortcake Bars Recipe

Uses pantry basics and fresh strawberries for bright, seasonal flavor.
Easy crumb base and crumb topping from a single dough—no separate recipes.
Quick prep: simple mixing and pressing, then two straightforward bakes.
Balanced texture: buttery, crumbly crust with juicy fruit pockets.
Portable and sliceable — perfect for gatherings or packed lunches.
Vanilla glaze adds a smooth, sweet finish without overpowering the berries.
Works well with fresh or slightly macerated strawberries depending on sweetness.
Scales well: an 8×8 pan yields 12 bars for easy serving control.

What Is Strawberry Shortcake Bars Recipe?

This recipe is a bar dessert that captures the flavor of strawberry shortcake in a tray-bake. It combines a buttery shortbread-like crumb base with a fresh strawberry filling and a crumb topping, finished with a thin vanilla glaze. The taste is sweet and fruity with buttery, slightly crunchy crumbs and soft, syrupy strawberries in the middle. It’s baked in an 8×8-inch square pan in two stages to set the base first, then bake the berries under the crumb topping until juices bubble. The overall vibe is comfort food that’s casual enough for a weeknight dessert, but pretty enough for brunch or a small celebration.

Ingredients for Strawberry Shortcake Bars Recipe

For the Base and Crumb Topping

1 ¾ cups (250g) all-purpose flour
⅓ cup (65g) granulated sugar
3 tablespoons (45g) packed light brown sugar
¾ cup (170g) salted butter, melted (or add a pinch of salt if using unsalted butter)
1 teaspoon (5ml) pure vanilla extract

For the Strawberry Filling

3 cups (400g) chopped fresh strawberries (each strawberry quartered then halved to yield about 8 pieces per strawberry)
2 tablespoons (25g) granulated sugar
1 tablespoon (9g) all-purpose flour

For the Glaze

½ cup (60g) powdered sugar
1 tablespoon (15ml) light or heavy whipping cream
¼ teaspoon pure vanilla extract

Ingredient Notes (Substitutions, Healthy Swaps)

Butter: You can use unsalted butter plus a pinch of salt to match the original flavor. For a lower-fat option, try ⅔ cup (150g) plant-based spread labeled for baking, but texture will be slightly softer.
Flour: All-purpose flour gives the right crumb. For a slightly nuttier flavor, substitute up to ¼ cup of the flour with almond flour (bars may be more fragile).
Sugar: Brown sugar adds a touch of molasses flavor in the crumb. For a slightly lighter-sweet bar, reduce the granulated sugar in the crumb by 1–2 tablespoons. The strawberry filling sugar can be adjusted based on berry sweetness.
Strawberries: Use very ripe fresh strawberries for the best flavor. Frozen strawberries may be used but will release more water; thaw and drain excess liquid, then toss with the 1 tablespoon flour and sugar.
Glaze: If you want dairy-free, replace the cream with an equal amount of plant-based milk; the glaze may be a touch thinner.

Step-by-Step Instructions

Step 1 – Prep and make the crumb dough
Preheat the oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving about a 2-inch overhang on each side for easy removal. In a medium bowl, combine 1 ¾ cups (250g) all-purpose flour, ⅓ cup (65g) granulated sugar, 3 tablespoons (45g) packed light brown sugar, and a pinch of salt if you used unsalted butter. Mix well to break up brown sugar lumps. Add ¾ cup (170g) melted salted butter and 1 teaspoon (5ml) pure vanilla extract, stirring until the mixture starts to come together. Use your fingertips to toss and form large crumbs. Visual cue: you should have pea- to walnut-sized crumbs that hold together when pressed.

Step 2 – Bake the base
Take about two-thirds of the crumb mixture and press it evenly into the bottom of the prepared pan using floured hands or an offset spatula to smooth the surface. Bake for 15–20 minutes until the crust is lightly golden and set. Let it cool slightly in the pan on a rack before adding the filling. Pro cue: a slightly golden edge means the base has set and won’t become soggy.

Step 3 – Prepare the strawberry filling
In another bowl, gently toss 3 cups (400g) chopped fresh strawberries with 2 tablespoons (25g) granulated sugar and 1 tablespoon (9g) all-purpose flour, coating the fruit evenly. Spoon the strawberry mixture evenly over the slightly cooled baked crust, spreading lightly so the berries cover the base.

Step 4 – Add the crumb topping and bake
Crumble the remaining one-third of the crumb mixture evenly over the strawberries. The strawberries should peek out between crumbs. Bake again at 350°F (175°C) for 30–35 minutes until the strawberry juices are bubbling and the crumb topping turns golden brown.

Step 5 – Cool and glaze
Remove the bars from the oven and let them cool completely in the pan on a rack. In a small bowl, whisk together ½ cup (60g) powdered sugar, 1 tablespoon (15ml) light or heavy whipping cream, and ¼ teaspoon pure vanilla extract until smooth. Drizzle the vanilla glaze evenly over the cooled bars. Once glazed, use the parchment overhang to lift the bar slab from the pan, then cut into 12 bars and serve.

Pro Tips for Success

Use room-temperature melted butter so it blends evenly with dry ingredients and forms neat crumbs.
Press only two-thirds of the dough for the base; too thin and it may burn, too thick and the filling won’t balance.
Let the first bake cool slightly before adding berries to prevent the fruit from steaming too much into the base.
Chop strawberries uniformly so they bake evenly and the bars slice cleanly.
Bake until juices are bubbling—this signals the filling has thickened.
Cool completely before glazing; warm bars will melt the glaze and make a mess.
Use a sharp knife dipped in hot water and wiped clean between cuts for neat slices.

Flavor Variations

Optional: Lemon zest — add 1 teaspoon lemon zest to the strawberry mixture for bright citrus notes.
Optional: Almond crumb — replace ¼ cup of flour with ¼ cup finely ground almonds for a nutty flavor.
Optional: Mixed berry — swap half the strawberries for blueberries or raspberries for mixed berry bars.
Optional: Honey glaze — replace powdered sugar glaze with a light honey and cream drizzle (reduce honey to 1 tablespoon).
Optional: Oat crunch — add ¼ cup rolled oats to the crumb mix for extra texture.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream for an indulgent dessert.
Dust lightly with extra powdered sugar and serve on a dessert plate for brunch.
Pack a bar in a lunchbox with fresh fruit for a sweet treat.
Cut smaller squares for party finger foods or a dessert platter.
Pair with a cup of coffee, black tea, or a fruity iced tea to balance sweetness.
Top each bar with a small spoonful of whipped cream and a sliced strawberry for a pretty finish.

Make-Ahead, Storage & Reheating

Make-ahead: You can bake the bars and store them unglazed for up to 24 hours, then glaze just before serving for the freshest look.
Storage: Store glazed bars in an airtight container in the refrigerator for up to 4 days. They keep best chilled because the fruit filling can become soft at room temperature.
Reheating: Warm a single bar in the microwave for 10–12 seconds to soften slightly, or reheat in a 300°F oven for 8–10 minutes to restore some crispness to the crumbs.
Texture change: Refrigeration will firm the bars and make the crumb topping less crisp; brief reheating helps bring back some crunch.

Storage and Freezing Instructions

To freeze whole slab: Cool completely, wrap tightly in plastic wrap and then aluminum foil, and freeze up to 2 months. Thaw overnight in the refrigerator before glazing and slicing.
To freeze slices: Freeze unglazed slices on a tray until firm, then wrap individually and place in a freezer bag for up to 2 months. Thaw in the fridge before glazing.
Note: Glazing before freezing can change texture and appearance; it’s best to freeze unglazed and add glaze after thawing for a fresher finish.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
260 kcal | 3 g | 38 g | 12 g | 2 g | 160 mg

Estimates vary by brands and portions.

FAQ About Strawberry Shortcake Bars Recipe

Q: Why is my base soggy after baking?
A: Either the base was not baked long enough before adding strawberries, or the strawberries were too wet. Bake the base until lightly golden and avoid overly juicy fruit or pat down thawed frozen berries.

Q: How can I make the filling less watery?
A: Toss the strawberries with the 1 tablespoon flour and let sit 10–15 minutes to absorb juice, or drain excess liquid before adding to the base.

Q: Can I use frozen strawberries?
A: Yes, but thaw and drain well. Frozen berries release more liquid and can make the bars soggy if not drained and possibly tossed with a bit more flour.

Q: How do I slice neat bars without crumb fall-apart?
A: Chill the bars completely, then use a very sharp knife wiped between cuts. Warm the knife under hot water and dry before slicing for cleaner edges.

Q: Can I reduce sugar in this recipe?
A: You can reduce the granulated sugar in the crumb by 1–2 tablespoons and cut the strawberry sugar by 1 tablespoon if your berries are very ripe. The glaze may also be reduced or omitted.

Q: What indicates the bars are done baking the second time?
A: Look for bubbling strawberry juices and a golden-brown crumb topping. This means the filling has thickened and the crumbs have set.

TastyInspo Notes

Serve bars chilled or room temperature depending on your rhythm — chilled bars slice cleaner for make-ahead events.
For extra shine, brush a thin layer of warmed apricot jam over berries after baking (optional).
Use high-quality vanilla for a noticeable improvement in the glaze’s aroma.
If you want extra crunch, toast the crumb mix lightly in the pan for 3–4 minutes before pressing it for the base.
Keep a serrated knife on hand for clean cuts through the crumb and fruit layers.

Troubleshooting

Problem: Bars are too dry. Fix: Reduce first-bake time slightly and check moisture in berries; slightly underripe berries may need more sugar to create a good sauce.
Problem: Bars fall apart when cut. Fix: Chill thoroughly before cutting and use a sharp, warmed knife to slice.
Problem: Topping burned before filling cooked. Fix: Cover loosely with foil after 20 minutes if it browns too quickly and continue until juices bubble.
Problem: Filling never thickens. Fix: Ensure strawberries were tossed with the 1 tablespoon flour and that the bars baked until juices bubbled. If still thin, cook filling briefly in a pan with a little cornstarch before adding.
Problem: Too sweet. Fix: Reduce sugar in the crumb or skip the glaze; serve with plain whipped cream to balance sweetness.

Final Thoughts

These strawberry shortcake bars are a dependable, simple dessert that combines buttery crumbs, juicy berries, and a sweet vanilla glaze into a crowd-pleasing tray bake. They’re easy to make, sliceable for sharing, and adaptable to available berries or small swaps.

Conclusion

If you want a quick reference or a similar tested version, see this helpful guide for an alternate take on strawberry shortcake bars at EASY Strawberry Shortcake Bars – Scientifically Sweet.