Bright, buttery shortbread topped with juicy berries — these Strawberry Shortcake Bars are an easy, shareable dessert for picnics, potlucks, or weeknight treats. The simple crust and quick strawberry filling come together fast, and you can find inspiration from a similar classic strawberry shortcake cake if you want a layered version.
Why You’ll Love This Strawberry Shortcake Bars
- Bright, fresh strawberry flavor in every bite.
- Quick to make with minimal ingredients.
- Easy to cut into bars for sharing or meal prep.
- Family-friendly dessert kids can help assemble.
- Great leftover snack that keeps well refrigerated.
Ingredients Needed
- Base
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup sugar
- 1/4 teaspoon salt
- Fruit filling
- 1 cup fresh strawberries, hulled and sliced
- 2 tablespoons sugar (for strawberries)
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a bowl, combine the flour, softened butter, 1/4 cup sugar, and salt until a shortbread dough forms. Press it evenly into the bottom of the prepared dish.
- Bake the crust for 15–20 minutes, or until it’s lightly golden around the edges.
- Meanwhile, mix the sliced strawberries with 2 tablespoons sugar, lemon juice, and vanilla extract; let sit 10 minutes to become juicy.
- Pour the strawberry mixture over the prebaked crust and spread it evenly.
- Bake for another 15–20 minutes, until the filling is bubbly and the edges are set.
- Let the bars cool fully before cutting into squares, then serve and enjoy.
Serving Suggestions Strawberry Shortcake Bars
- Top with a dollop of whipped cream or a scoop of vanilla ice cream.
- Dust lightly with powdered sugar for a pretty finish.
- Serve with a side of fresh berries or a mint sprig for color.
- Pair with a tall glass of iced tea or a fruity sparkling drink.
Tips for Success Strawberry Shortcake Bars
- Use very ripe strawberries for the best natural sweetness.
- Let the crust brown slightly before adding fruit so it stays crisp.
- Cool completely to room temperature to help clean slices.
- Store leftovers in an airtight container in the fridge for up to 3 days; for longer storage see freezing tip below.
- For different presentations, try layering sliced berries on top after baking or stirring in a few blueberries for color contrast — see these strawberry shortcake parfaits for more serving ideas.
Variations
Here are a few easy ways to change it up:
- Dairy-free: swap the butter for a plant-based stick margarine in the same amount.
- Mixed berry: add blueberries or raspberries with the strawberries.
- Lemon zest: stir 1 teaspoon lemon zest into the crust for extra brightness.
Strawberry Shortcake Bars
Bright, buttery shortbread topped with juicy strawberries, these bars are a quick and shareable dessert perfect for any occasion.
Ingredients
Base
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup sugar
- 1/4 teaspoon salt
Fruit filling
- 1 cup fresh strawberries, hulled and sliced
- 2 tablespoons sugar (for strawberries)
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a bowl, combine the flour, softened butter, 1/4 cup sugar, and salt until a shortbread dough forms. Press it evenly into the bottom of the prepared dish.
Baking
- Bake the crust for 15–20 minutes, or until it’s lightly golden around the edges.
- Meanwhile, mix the sliced strawberries with 2 tablespoons sugar, lemon juice, and vanilla extract; let sit for 10 minutes to become juicy.
- Pour the strawberry mixture over the prebaked crust and spread it evenly.
- Bake for another 15–20 minutes, until the filling is bubbly and the edges are set.
Serving
- Let the bars cool fully before cutting into squares, then serve and enjoy.
Notes
Use very ripe strawberries for the best natural sweetness. Store leftovers in an airtight container in the fridge for up to 3 days.