Strawberry Shortcake Bars
Strawberry Shortcake Bars are delicious, fruity treats featuring a buttery base and luscious strawberries, perfect for any occasion.
Ingredients
Base Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
Strawberry Topping
- 2 cups chopped fresh strawberries Can sweeten with sugar if needed.
- 1 tbsp granulated sugar Optional, for sweetening berries.
- 1 tbsp cornstarch
Optional Toppings
- Whipped cream or stabilized whipped topping Optional.
- White chocolate drizzle or powdered sugar Optional.
Instructions
Preparation
- Prep your workspace and gather your ingredients. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, lightly greasing it.
- In a large bowl, cream together the softened butter and granulated sugar using a mixer until light and fluffy, about 3 minutes.
- Add the eggs and vanilla extract to the butter mixture and mix until fully combined.
- In another bowl, whisk together the flour, baking powder, and salt. Slowly add these dry ingredients to the wet ingredients, mixing until just combined.
Assembly
- Spread about two-thirds of the batter evenly across the bottom of the prepared baking pan.
- In a separate bowl, toss the chopped strawberries with cornstarch and optional sugar. Spread the berries evenly over the batter.
- Drop spoonfuls of the remaining batter over the strawberry layer, leaving gaps to allow the strawberries to peek through.
Baking
- Bake the bars in the preheated oven for 30-35 minutes, or until the top is golden and a toothpick inserted comes out clean.
- Allow the bars to cool completely in the pan before slicing.
Serving
- Top with whipped cream or a sprinkle of powdered sugar if desired, slice into squares, and enjoy.
Notes
To keep them fresh, store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. For best results, thaw overnight in the fridge before reheating.