Print

Strawberry Shortcake Bars

A close-up of a square slice of Strawberry Shortcake Bars with bright red fruit filling and white glaze drizzle.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make sturdy, sliceable strawberry shortcake bars featuring a buttery shortbread base, a sweet strawberry filling, and a simple glaze topping.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 4 cups fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar (for strawberries)
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons milk or water (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Prepare the crust: In a medium bowl, cream together the softened butter and 1/2 cup sugar until light. Mix in the flour and salt until a crumbly dough forms.
  3. Press two-thirds of the dough evenly into the bottom of the prepared pan to form the crust. Bake for 15 minutes.
  4. Prepare the filling: While the crust bakes, gently toss the sliced strawberries with 1/2 cup sugar, cornstarch, and lemon juice in a separate bowl. Let this sit for 5 minutes.
  5. Pour the strawberry mixture evenly over the partially baked crust.
  6. Crumble the remaining one-third of the dough over the strawberry layer.
  7. Bake for 35 to 40 minutes, or until the topping is golden brown and the filling is bubbly.
  8. Let the bars cool completely in the pan on a wire rack. This is important for clean slicing.
  9. Prepare the glaze: Whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the cooled bars.
  10. Once the glaze sets, use the parchment overhang to lift the bars out and cut them into squares.

Notes

  • For a firmer crust, chill the dough for 15 minutes before pressing it into the pan.
  • If using frozen strawberries, do not thaw them first; increase the cornstarch slightly to 3 tablespoons.
  • These bars are best stored covered in the refrigerator if not serving the same day.

Nutrition

Find it online: https://tastytipster.com/strawberry-shortcake-bars-recipe/