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Strawberry Shortcake Bars : Easy Desserts for Summer Recipe

Strawberry Shortcake Bars : Easy Desserts for Summer Recipe
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★★★★★

4.9 from 12 reviews

Strawberry Shortcake Bars are a delightful and easy dessert perfect for summer. Featuring a buttery shortcake base layered with fresh strawberries thickened with cornstarch, and topped optionally with whipped cream or powdered sugar, these bars combine classic flavors in a convenient, sliceable form that’s perfect for picnics, parties, or a simple family treat.

Ingredients

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For the Shortcake Base:

  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt

For the Filling:

  • 2 cups chopped fresh strawberries
  • 1 tbsp granulated sugar (optional, for sweetening berries)
  • 1 tbsp cornstarch

For the Topping (Optional):

  • Whipped cream or stabilized whipped topping
  • White chocolate drizzle or powdered sugar

Instructions

  1. Prep the pan: Preheat the oven to 350°F (175°C). Line a baking pan with parchment paper and lightly grease it to prevent sticking.
  2. Make the shortcake base: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Then add the eggs and vanilla extract and beat until smooth and well combined.
  3. Add dry ingredients: Gradually add the all-purpose flour, baking powder, and salt to the wet mixture. Stir gently until just combined; the dough will be thick and dense.
  4. Layer the batter: Spread about two-thirds of the dough evenly into the bottom of the prepared pan to create the shortcake base layer.
  5. Prepare the strawberries: In a separate bowl, toss the chopped fresh strawberries with cornstarch and granulated sugar if you want to sweeten the berries. This mixture will thicken nicely when baked.
  6. Spread the filling: Evenly distribute the strawberry mixture over the shortcake base layer in the pan.
  7. Top with remaining dough: Drop spoonfuls of the remaining batter over the strawberry layer. It doesn’t need to cover the strawberries entirely; some gaps are okay.
  8. Bake: Place the pan in the preheated oven and bake for 30–35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
  9. Cool and top: Allow the bars to cool completely in the pan. Before slicing, optionally add whipped cream or a powdered sugar dusting. A drizzle of white chocolate can also add a nice touch.

Notes

  • For firmer filling, increase cornstarch to 1.5 tablespoons.
  • Use ripe, fresh strawberries for best flavor; frozen strawberries may release more moisture and affect texture.
  • This recipe can be made in a 9×13 inch pan for thicker bars or adjusted accordingly.
  • Stabilized whipped cream will hold better if serving bars outdoors or in warm weather.
  • Store leftover bars in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: strawberry shortcake, summer desserts, easy dessert bars, strawberry bars, shortcake bars

Find it online: https://platedbyemma.com/strawberry-shortcake-bars-easy-desserts-for-summer-recipe/