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Strawberry Shortcake Bars with Buttery Crust

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Delightful Strawberry Shortcake Bars featuring a buttery crust and fresh strawberries, perfect for summer picnics and gatherings.

Ingredients

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  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, cold, cubed
  • 1 teaspoon vanilla extract
  • 4 cups fresh strawberries, hulled and sliced
  • 1/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice

Instructions

  1. Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Whisk together the flour, 1/2 cup granulated sugar, packed brown sugar, and salt until well combined.
  3. Add the cold, cubed butter and vanilla extract to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the mixture until you achieve a coarse crumb texture.
  4. Reserve 1 cup of the crumb mixture for the topping. Press the remaining crumbs firmly into the bottom of the prepared pan to create a sturdy crust.
  5. Place the crust in the preheated oven and bake until the edges are lightly golden, about 15 minutes.
  6. Meanwhile, in a medium bowl, toss the sliced strawberries with 1/3 cup granulated sugar, cornstarch, and lemon juice until they are evenly coated.
  7. Once the crust is done baking, remove it from the oven and spread the strawberry mixture evenly over the warm crust.
  8. Sprinkle the reserved crumb mixture evenly over the strawberry layer, ensuring that it covers the strawberries nicely.
  9. Return the pan to the oven and bake until the topping is golden and the strawberry filling is bubbly, which should take about 25 minutes.
  10. Allow the bars to cool completely in the pan. Once cooled, refrigerate for at least 2 hours to let them set properly.
  11. Use the parchment overhang to lift the bars from the pan. Cut into squares and serve as a lovely dessert!

Notes

Store leftover bars in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 2 months.

Nutrition

Find it online: https://ameliasweets.com/2026/05/20/strawberry-shortcake-bars-buttery-crust/

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