The Best Strawberry Shortcake Bars with a Buttery Crust

Strawberry Shortcake Bars — a family-friendly bake that steals the show

The Strawberry Shortcake Bars you’ll find here pair a flaky, buttery crust with bright, jammy strawberries and a sweet vanilla drizzle — and yes, they’re worth the fuss. This recipe turns seasonal berries into a simple, crowd-pleasing bar that works for weeknight dessert duty, potlucks, and lazy weekend gatherings alike.

Brief introduction to the recipe

Think shortbread meets fruit bars. The base bakes up tender and slightly crumbly; the strawberry layer bubbles and shines; the crumb topping adds that perfect, buttery finish. You’ll smell vanilla and butter as soon as the pan hits the oven. Kids will hover. Adults will praise your baking chops. Win-win.

This is an Everyday Baking Recipe that doesn’t feel ordinary. It’s practical, forgiving, and somehow feels special every time you slice it.

Why you’ll love this recipe

• Simple assembly. No fancy tools, no complicated techniques. Mix, press, fill, crumble, bake.
• Great for sharing. Cut them into bars and hand them around—perfect for potlucks or picnics.
• Stellar strawberry flavor. If you use ripe, fragrant berries, the filling sings.
• Flexible and forgiving. Swap berries, add zest, or go gluten-free with smart swaps.

Want a treat that’s delicious and approachable? This is it. Who wouldn’t want an Easy Delicious Dessert For A Crowd that also looks bakery-level pretty?

Strawberry Shortcake Bars — The Key Ingredients (and Why You Need Them)

Below I list the main components (no precise amounts here — the printable card has those). I’ll explain what each ingredient does so you can tweak without fear.

• All-purpose flour — The backbone. It gives structure to the crust and the crumb topping.
• Granulated and light brown sugar — Granulated sugar sweetens, brown sugar adds depth and a hint of chew.
• Salted butter — Melted or cold, butter brings the shortbread’s tender, buttery texture. Don’t skimp — butter is the star.
• Pure vanilla extract — It amplifies sweetness and rounds flavors; a small amount makes a big difference.
• Fresh strawberries — The hero. Choose ripe, fragrant berries for bright flavor. Frozen works, but expect a juicier filling.
• Powdered sugar + cream (for glaze) — Adds glossy sweetness and finishes the bars with a bakery touch.

Pro tip: If you want a slightly denser crust, use half melted butter and half cold-grated butter in the crumb. It’s a legit texture upgrade.

How to Make It

I keep this process foolproof because life is short and dessert shouldn’t be complicated.

1. Preheat & line. Heat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving an overhang for easy removal.
2. Make the crumb mix. Combine flour, granulated sugar, and brown sugar. Add melted butter and vanilla, then toss with your fingertips until large, sandy crumbs form. Save roughly two-thirds for the base; the rest becomes the topping.
3. Press & par-bake the base. Press the larger portion into the pan evenly and bake about 15–20 minutes until faintly golden. This seal prevents sogginess.
4. Prep the strawberry filling. Chop berries and toss with a little sugar and a tablespoon of flour (or cornstarch) to thicken juices. Spread the fruit over the warm crust.
5. Top & bake. Scatter the reserved crumbs over the strawberries. Bake 30–35 minutes until juices bubble and the topping turns golden.
6. Cool & glaze. Let bars cool completely so the filling sets. Whisk powdered sugar with a dash of cream and vanilla; drizzle or spread over cooled bars.
7. Slice & enjoy. Use a sharp knife (wipe between cuts) and serve.

Remember: Press the base firmly. That step stops a soggy bottom and gives neat bars.

Pro tips for perfect results

• Use ripe strawberries. The tastier the fruit, the better the bars. If berries lack flavor, add a splash of lemon juice or a teaspoon of sugar to boost brightness.
• Don’t rush cooling. Cooling time lets the filling gel. Cut too early and the bars will smear.
• Uniform crumbs = prettier bars. Make large crumbs for texture; powder-fine crumbs will flatten into a dense layer.
• Tidy slices: Chill the pan for 20–30 minutes before cutting for clean edges. A warm knife helps if the filling firms up in the fridge.
• Make it ahead: Bake, cool, and store in an airtight container. They keep well and travel beautifully.

Bold tip: If you use frozen strawberries, thaw and drain well—otherwise the bars will be runny.

Variations to try

Want to mix things up? Try these fun swaps.

• Mixed-berry version: Use raspberries and blueberries with strawberries for a berry medley.
• Lemon twist: Add a teaspoon of lemon zest to both the filling and crumb for a citrus lift.
• Chocolate touch: Stir mini chocolate chips into the crumb or top with a light chocolate drizzle.
• Nutty crunch: Fold toasted sliced almonds into the topping for an extra textural punch.
• Mini bars: Bake in a muffin tin for portable, kid-friendly portions. Great for lunchboxes or On The Go Desserts Treats.

Want something closer to brownies? Try layering with a thin cheesecake swirl for a Strawberry Brownie Recipe hybrid—sounds wild, tastes heavenly.

Best ways to serve

• Room temp or slightly warm. Slightly warmed bars smell incredible and pair beautifully with vanilla ice cream.
• Dress them up. Add whipped cream, a scoop of gelato, or a mint sprig for color.
• Serve on the go. Line a picnic basket with parchment and stack bars in mini paper liners for portable Fun Treats To Bake.
• Make a dessert board. Pair with cookies, cheeses, and fruit for a casual summer gathering.

If you need Baking With Fresh Strawberries that travel well, these bars fit the bill—sturdy, sliceable, and forgiving.

Quick tips for storage and leftovers

• Room temp: Keep bars in an airtight container for up to 2 days.
• Refrigerator: Store for up to 4–5 days—bring to room temp or warm slightly before serving.
• Freezer: Wrap tightly and freeze up to 3 months. Thaw overnight in the fridge.
• Glaze note: If you plan to freeze, save the glaze for after thawing. Fresh drizzle looks best.

FYI: Bars taste great even a day later—flavors meld and the crust relaxes into a softer, more cohesive bite.

FAQs

Final thoughts wrap-up

These Strawberry Shortcake Bars strike the rare balance between homestyle comfort and show-stopping flavor. They bake up with a buttery shortbread base, a bright strawberry center, and a buttery crumb top — and they require no exotic ingredients. Whether you want a sweet Everyday Baking Recipe or a centerpiece for a brunch table, this one delivers.

If you’re looking for a Simple Fun Dessert that appeals to kids and adults, travels well, and plays nicely with tweaks—this recipe is for you. Bake it for company. Bake it for school events. Bake it because you deserve a little fruity, buttery joy.

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The Best Strawberry Shortcake Bars with a Buttery Crust

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Bright, buttery shortbread-style bars topped with a juicy strawberry layer and finished with a silky vanilla drizzle.

• Author: Irma
• Prep Time: 10 minutes
• Cook Time: 29 minutes
• Total Time: 39 minutes
• Yield: 12 bars 1x
• Category: Dessert
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust & crumb topping

• 1 ¾ cups (250 g) all-purpose flour
• ⅓ cup (65 g) granulated sugar
• 3 tbsp (45 g) packed light brown sugar
• ¾ cup (170 g) salted butter, melted (or use unsalted butter + a pinch of salt)
• 1 tsp (5 ml) pure vanilla extract

Strawberry filling

• 3 cups (about 400 g) fresh strawberries, chopped (see note on cutting)
• 2 tbsp (25 g) granulated sugar
• 1 tbsp (9 g) all-purpose flour

Vanilla glaze

• ½ cup (60 g) powdered sugar
• 1 tbsp (15 ml) light or heavy cream
• ¼ tsp pure vanilla extract

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Instructions

1. Combine dry crust ingredients. In a bowl, whisk together the flour, granulated sugar, and brown sugar (and a pinch of salt if you used unsalted butter). Break up any brown-sugar clumps so the mix is even.

2. Add butter and vanilla. Pour the melted butter and vanilla into the dry mix. Stir until the mixture starts to clump, then use your fingertips to rub it into coarse, sandy crumbs.

3. Form the base. Reserve about two-thirds of the crumb mix for the bottom layer. Press that portion firmly and evenly into the prepared pan (a flat spatula or the bottom of a measuring cup works well). Bake the base for 15–20 minutes until it shows a light golden tint. Remove and let it cool slightly.

4. Make the strawberry filling. In a medium bowl, gently toss the chopped strawberries with the granulated sugar and the tablespoon of flour. The flour helps thicken the juices as the bars bake.

5. Assemble layers. Spread the strawberry mixture evenly over the warm-ish baked crust. Sprinkle the remaining crumb mixture over the berries, leaving some red peeks showing.

6. Bake until bubbly. Return the pan to the oven and bake for 30–35 minutes, until the strawberry juices bubble and the crumb topping turns golden brown.

7. Cool fully. Take the pan out and allow the bars to cool completely in the pan so the filling firms up for clean slicing.

8. Make the glaze. Whisk the powdered sugar with the cream and vanilla until smooth and pourable. Drizzle over the cooled bars.

9. Slice and serve. Use the parchment overhang to lift the slab from the pan. Cut into 12 squares and enjoy.

Notes

• Notes & tips
  • Cutting the berries: Quarter each medium strawberry, then halve the quarters if you want pieces that hold up and distribute evenly (this yields roughly the same piece count as the original method).
  • If your butter is unsalted: Add a pinch of table salt to the dry ingredients to balance the sweetness.
  • Thickening the filling: If berries look especially juicy, add an extra ½ tsp of flour or a light dusting of cornstarch to prevent runniness.
  • Glazing: Make sure the bars are completely cool before drizzling; warm bars will cause the glaze to melt and run.
• Storage
  • Room temperature: Keep in an airtight container for up to 2 days.
  • Refrigerator: Store covered for up to 3 days; bring to room temperature before serving, or warm briefly in a low oven.
  • Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and add fresh glaze if desired.