Description

Strawberry Shortcake Bars are a delightful dessert combining a buttery, crumbly shortcake base with layers of fresh, juicy strawberries and a creamy, fluffy topping. Easy to make yet impressive in presentation, these bars offer a perfect balance of sweet, tangy fruit and rich creaminess, ideal for any occasion from summer picnics to elegant parties.

Ingredients

Scale

Shortcake Base

1 1/2 cups all-purpose flour (or almond/oat flour for gluten-free option)
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 cup cold unsalted butter, cut into small pieces (or vegan butter for dairy-free option)

Strawberry Layer

3 cups fresh strawberries, hulled and sliced (or mixed berries such as blueberries and raspberries)
2 tablespoons sugar
1 tablespoon lemon juice
Optional: 1 teaspoon lemon zest for brightness

Cream Topping

1 cup heavy cream (or coconut cream for dairy-free option)
2 tablespoons sugar
1 teaspoon vanilla extract
Optional: 4 ounces cream cheese, softened (for extra richness and tang)

Optional Toppings

Cinnamon-sugar crumb topping (1/4 cup sugar mixed with 1 teaspoon cinnamon and 2 tablespoons butter)
Chopped nuts (pecans or almonds)
Fresh mint leaves, powdered sugar, or melted dark chocolate for garnish

Instructions

Prepare the shortcake base: In a bowl, mix the flour, sugar, and baking powder. Cut in the cold butter until the mixture resembles coarse crumbs. Press this mixture firmly into a parchment-lined baking pan to form the shortcake crust.
Bake the crust: Bake in a preheated oven at 350°F (175°C) for 15-18 minutes or until the edges turn lightly golden. Remove from oven and allow to cool completely.
Prepare the strawberry layer: Hull and slice the strawberries, then mix with sugar, lemon juice, and optional lemon zest. Let the mixture macerate for at least 10 minutes to release juices and intensify sweetness.
Whip the cream: In a chilled bowl, whip the heavy cream with sugar and vanilla extract until soft peaks form. Fold in softened cream cheese if using, for a tangy, thicker cream layer.
Assemble the bars: Evenly spread the macerated strawberry mixture over the cooled crust. Gently spread the whipped cream topping over the berries, making sure to cover all edges for balance.
Chill and slice: Refrigerate the assembled bars for at least two hours to let the flavors meld and the cream set. Once chilled, slice into squares or bars using a sharp knife cleaned between cuts for neat edges.

Notes

Use room temperature ingredients when whipping cream for smoother texture.
Refrigerate bars to help layers set and make slicing easier.
Choose ripe, sweet strawberries for the best flavor and juiciness.
Line the pan with parchment paper for easy removal and clean edges.
Clean knife between slices to keep bars looking neat.
Optional ingredients such as cream cheese add richness but can be omitted for a lighter bar.
Can substitute all-purpose flour with gluten-free flours for dietary needs.
Bars can be made a day ahead and stored in the refrigerator in an airtight container.
Freeze wrapped bars for up to 1 month and thaw overnight before serving.
Avoid microwaving to keep texture intact; let bars come to room temperature if a softer crust is desired.

Prep Time: 20 minutes
Cook Time: 15-18 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar (approx. 1/12 of recipe)
Calories: 250 kcal
Sugar: 20 g
Sodium: 65 mg
Fat: 15 g
Saturated Fat: 9 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 50 mg

Keywords: Strawberry Shortcake Bars, berry dessert, shortcake, summer dessert, layered bars, easy dessert, gluten-free dessert option, dairy-free dessert option