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Two delicious Strawberry Shortcake Bars are stacked on a plate, showing their creamy filling, vibrant strawberry layer, and crumbly topping.
Daniel

Fresh Strawberry Shortcake Bars

These delightful bars capture all the classic flavors of strawberry shortcake in an easy-to-eat bar form, featuring a tender shortbread crust, sweet strawberry filling, and a fluffy whipped cream topping.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Shortbread Crust
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 tsp salt
  • 1 cup unsalted butter cold, cut into cubes (2 sticks)
For the Strawberry Filling
  • 4 cups fresh strawberries hulled and sliced
  • 1/2 cup granulated sugar adjust based on sweetness of strawberries
  • 2 tbsp lemon juice
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
For the Whipped Cream Topping
  • 2 cups heavy cream very cold
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
Garnish (Optional)
  • 1/2 cup fresh strawberries sliced

Equipment

  • 9x13-inch Baking Pan
  • Parchment Paper
  • Large mixing bowls
  • Electric Mixer
  • Saucepan
  • Whisk
  • Spatula
  • Pastry blender (optional)

Method
 

Prepare the Shortbread Crust
  1. Preheat oven to 375°F (190°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
  2. In a large mixing bowl, whisk together flour, granulated sugar, and salt.
  3. Cut in the cold butter cubes using a pastry blender, your fingertips, or a food processor until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Press the dough evenly into the bottom of the prepared baking pan. Use the bottom of a flat glass or measuring cup to ensure a compact, even layer.
  5. Bake for 20-25 minutes, or until the edges are lightly golden brown. Let the crust cool completely on a wire rack in the pan.
Prepare the Strawberry Filling
  1. While the crust cools, combine sliced strawberries, granulated sugar, and lemon juice in a medium saucepan.
  2. Heat over medium heat, stirring occasionally, until the strawberries begin to release their juices and soften, about 5-7 minutes.
  3. In a small bowl, whisk cornstarch with 2 tablespoons of cold water to create a slurry.
  4. Stir the cornstarch slurry into the strawberry mixture in the saucepan. Continue to cook, stirring constantly, until the mixture thickens to a glossy, jam-like consistency, about 2-3 minutes.
  5. Remove from heat and stir in the vanilla extract. Let the strawberry filling cool completely to room temperature.
Assemble the Bars
  1. Once the crust and strawberry filling are completely cooled, spread the strawberry filling evenly over the shortbread crust.
  2. Place the pan in the refrigerator to chill for at least 30 minutes, allowing the strawberry layer to set slightly.
Prepare the Whipped Cream Topping
  1. In a large, chilled mixing bowl, using an electric mixer on medium-high speed, beat the very cold heavy cream until soft peaks form.
  2. Gradually add the powdered sugar and vanilla extract, continuing to beat until firm peaks form. Be careful not to overbeat, or it will turn to butter.
  3. Carefully spread the whipped cream topping over the chilled strawberry layer.
Chill and Serve
  1. Refrigerate the bars for at least 2 hours (preferably 4 hours or overnight) to allow them to set completely.
  2. Once set, use the parchment paper overhang to lift the bars out of the pan. Place on a cutting board and cut into 16 squares or rectangles.
  3. Garnish with additional fresh strawberry slices, if desired, before serving.

Notes

For best results, ensure all layers are completely cooled before assembling to prevent a soggy crust and a runny topping. These bars are best enjoyed within 1-2 days and should be stored in an airtight container in the refrigerator. If making ahead, add the whipped cream topping closer to serving time for optimal freshness, or use a stabilized whipped cream recipe.