Strawberry Shortcake Bars

Make good use of all of Spring's beautiful bounty of berries with these juicy Strawberry Shortcake Bars made with a buttery vanilla shortbread crust and crumble, and topped with a creamy vanilla glaze. These bars are so easy to make since the base and the topping are made from the same dough. The filling is purely a bunch of fresh strawberries sweetened with sugar and thickened with flour. The glaze on top is the "creamy" element to replace the whipped cream that is traditionally served with strawberry shortcake. They taste like strawberry crumble in bar form, or imagine strawberry pie with a more dense shortbread crust and a fraction of the effort and time. I think you will absolutely love these! If you're a fan of all things strawberry shortcake, then also check out my Strawberry Shortcake Cupcakes and my Strawberry Shortcake Cookies.

WHY YOU WILL LOVE THIS RECIPE

• Buttery shortbread base - these bars are buttery and tender and infused with vanilla.
• Easy to make - this recipe is easy to prepare because you only need to make one dough that you can use to make the crust and the topping.
• Juicy strawberry filling - the filling is made of heaps of fresh strawberries with a bright sweet and juicy flavor.
• One pan recipe - you don't need to pre-cook the filling for this recipe. Instead you just blend the berries with sugar and spread them over the pre-baked crust.
• Creamy vanilla glaze - top these beautiful bars with a simple vanilla glaze to complete the "shortcake" theme.

INGREDIENTS FOR STRAWBERRY CRUMBLE BARS

• All-purpose flour - simple all-purpose flour works great in this recipe. I use unbleached flour.
• Butter - you can use salted butter to make the crust for a rich dairy taste. You can also use unsalted butter and then add a pinch of salt with it.
• Pure vanilla extract - vanilla will elevate and enhance the flavor of the shortbread. I like this Madagascar Bourbon Vanilla extract.
• Brown sugar - you can use dark brown or light brown sugar. It adds a nice butterscotch taste. Make sure you pack it down in your measuring cup if you are not using a scale to weigh ingredients.
• Granulated sugar - white granulated sugar adds the right amount of sweetness so that the molasses from the brown sugar doesn't overpower the taste of the strawberries.
• Strawberries - you will need fresh strawberries for this recipe. If you use frozen berries then firstly they will be impossible to chop, and they will also leave you with a very soggy crust.
• Powdered sugar - it's also called icing sugar and it makes the quickest glaze.

STEP BY STEP INSTRUCTIONS

• STEP 1). Make the base and topping. Combine flour, both sugars and salt (if you're using unsalted butter) in a medium bowl and mix to blend evenly so that there are no lumps of brown sugar. Add melted butter to the dry ingredients and stir with a spoon until evenly combined, then toss with your fingertips to form large crumbs.
• STEP 2). Bake the crust. Press about two-thirds of this mixture into the prepared pan in an even layer. Use floured hands so that it doesn't stick and then smooth it over with an offset spatula. Bake the crust for 15-20 minutes until lightly golden then set aside to cool slightly.
• STEP 3). Make the strawberry filling. Combine chopped strawberries, sugar and flour in a medium bowl and toss to combine. Spoon it over the cooled crust in an even layer. Crumble the remaining crust mixture on top so it is evenly dispersed over the strawberries.
• STEP 4). Bake for 30-35 minutes until the juices are bubbling and the shortbread crumb topping is golden. Set aside to cool completely in the pan.
• STEP 5). Make the glaze. Combine powdered sugar, cream and vanilla in a small bowl and whisk to combine. Drizzle it over the cooled bars, slice and serve!

EXPERT BAKING TIPS

• Cool the butter. Having the melted butter cooled to lukewarm or room temperature will ensure that your crust/crumble isn't greasy.
• Pre-bake the crust. This will ensure that the crust doesn't become soggy.
• Let the base crust cool slightly before adding the filling on top. This will help prevent a soggy bottom.
• Let the bars cool completely then chill. These bars will hold together best once they are completely cooled and even slightly chilled.

RECIPE FAQ

STORING AND FREEZING

If you love baking with berries, check out these recipes!

Lemon Blueberry Crumb Cake Easy Blueberry Pie Bars Strawberry Crumb Cake Brown Butter Peach Crumb Cake Lemon Blueberry Streusel Muffins Blueberry Pie Bars White Chocolate Raspberry Blondies Easy Lemon Tart Recipe Lemon Raspberry Cake Strawberry Matcha Latte Cheesecake Bars Strawberry Lemon Cake Almond Raspberry Lemon Bars

More bars & squares

Looking for more easy bar recipes? Try these:

Baking with strawberries

These are my favorite recipes to make with strawberries: