Strawberry Shortcake Bars
A delightful twist on the classic strawberry shortcake, these bars combine a buttery crust with fresh strawberries and a creamy glaze for a sweet treat everyone will love.
Ingredients
For the crust
- 1 cup All-Purpose Flour
- 1/4 cup Granulated Sugar
- 1/2 cup Unsalted Butter Softened at room temperature
For the filling
- 2 cups Fresh Strawberries Washed and hulled
- 1/4 cup Granulated Sugar For sweetening strawberries
- 1/4 cup All-Purpose Flour
- 1 cup Reserved Crumb Mixture
For the glaze
- 1/4 cup Powdered Sugar
- 1/4 cup Heavy Cream
- 1 teaspoon Vanilla Extract
Optional Garnishes
- Whipped Cream For serving
- Extra Fresh Strawberries For serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.
- In a large mixing bowl, combine all-purpose flour, granulated sugar, and softened unsalted butter until it resembles coarse crumbs.
- Press the mixture into the prepared pan to form an even layer.
Baking the Crust
- Bake the crust for 15-20 minutes until lightly golden.
Creating the Filling
- Wash and hull the strawberries, then chop them into bite-sized pieces. Mix them with additional sugar and flour.
- Spread the strawberry mixture over the baked crust and sprinkle the reserved crumb mixture on top.
Final Baking
- Bake for an additional 30-35 minutes until the topping turns golden brown.
- Let the bars cool completely.
Making the Glaze
- Prepare the glaze by mixing powdered sugar, heavy cream, and vanilla extract.
- Drizzle the glaze over the cooled bars and cut into squares for serving.
Notes
Store the bars in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to a week or freeze for up to three months. Make sure they are well-wrapped to prevent freezer burn.