Description
Easy and delicious strawberry shortcake bars made with a buttery base, fresh strawberries, and a lightly sweet topping—perfect for summer desserts.
Ingredients
- For the shortcake base:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- For the filling:
- 2 cups chopped fresh strawberries
- 1 tbsp granulated sugar (optional)
- 1 tbsp cornstarch
- For the topping (optional):
- Whipped cream or stabilized whipped topping
- White chocolate drizzle or powdered sugar
Instructions
1. Preheat oven to 350°F (175°C) and line a baking pan with parchment paper. Lightly grease the pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs and vanilla extract and beat until smooth.
3. Mix in the flour, baking powder, and salt until just combined. The dough will be thick.
4. Spread about two-thirds of the batter evenly into the bottom of the prepared pan.
5. In a separate bowl, toss the chopped strawberries with cornstarch and optional sugar. Spread evenly over the batter.
6. Drop spoonfuls of the remaining batter over the strawberry layer, leaving some gaps.
7. Bake for 30–35 minutes or until the top is golden and a toothpick inserted into the center comes out clean.
8. Allow the bars to cool completely in the pan. Top with whipped cream or dust with powdered sugar before slicing and serving.
Notes
Use fresh strawberries for the best flavor and texture.
Let the bars cool completely before slicing so they set properly.
Add whipped cream just before serving for a classic shortcake finish.
Bars can be made ahead and frozen without topping. Thaw and garnish before serving.
Nutrition
- Serving Size: 1 bar
- Calories: 260
- Sugar: 16g
- Fat: 14g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g