Print

Strawberry Shortcake Bars

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Juicy summer strawberries atop a buttery shortbread base, finished with a light vanilla glaze, perfect for potlucks and family picnics.

Ingredients

Scale
  • 1 ¾ cups (250 g) all-purpose flour
  • ⅓ cup (65 g) granulated sugar
  • 3 tablespoons (45 g) packed light brown sugar
  • ¾ cup (170 g) salted butter, melted
  • 1 teaspoon (5 ml) pure vanilla extract
  • 3 cups (400 g) chopped fresh strawberries
  • 2 tablespoons (25 g) granulated sugar for the filling
  • 1 tablespoon (9 g) all-purpose flour for the filling
  • ½ cup (60 g) powdered sugar for the glaze
  • 1 tablespoon (15 ml) light or heavy whipping cream for the glaze
  • ¼ teaspoon pure vanilla extract for the glaze

Instructions

  1. Preheat the oven to 350°F (175°C). Line an 8 by 8 inch square pan with parchment paper, leaving a 2 inch overhang for easy removal.
  2. Combine 1 ¾ cups flour, ⅓ cup granulated sugar, 3 tablespoons packed light brown sugar, and a pinch of salt in a medium bowl. Break up any brown sugar lumps.
  3. Pour in the melted butter and 1 teaspoon vanilla. Stir until the mixture starts to clump.
  4. Reserve about two thirds of the crumb mixture. Press the larger portion into the bottom of the prepared pan.
  5. Bake the crust for 15 to 20 minutes until lightly golden and set.
  6. Prepare the filling by tossing the chopped strawberries with 2 tablespoons granulated sugar and 1 tablespoon flour.
  7. Spoon the strawberry mixture over the slightly cooled crust.
  8. Crumble the reserved dough evenly over the strawberries.
  9. Return the pan to the oven and bake for 30 to 35 minutes until the juices are bubbling.
  10. Cool completely on a wire rack and prepare the glaze.
  11. Whisk together ½ cup powdered sugar, 1 tablespoon cream, and ¼ teaspoon vanilla until smooth. Drizzle over the cooled bars.
  12. Lift the slab from the pan and cut into 12 bars.

Notes

Store cooled bars in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze wrapped individually for up to 3 months.

Nutrition

Find it online: https://www.simplefamilydishes.com/strawberry-shortcake-bars-recipe-2/