Description
These Strawberry Shortcake Bars combine a buttery shortbread crust with a luscious fresh strawberry filling and a delicate vanilla glaze. Perfect for a summery dessert or snack, they offer a delightful balance of sweet, tart, and creamy flavors in every bite, baked to golden perfection in under 40 minutes.
Ingredients
Crust and Topping
- 1 ¾ cups (250g) all-purpose flour
- ⅓ cup (65g) granulated sugar
- 3 tbsp (45g) packed light brown sugar
- ¾ cup (170g) salted butter, melted (or add a pinch of salt if using unsalted butter)
- 1 tsp (5ml) vanilla bean paste
Strawberry Filling
- 3 cups (400g) chopped fresh strawberries
- 2 tbsp (25g) granulated sugar
- 1 tbsp (9g) all-purpose flour
Glaze
- ½ cup (60g) powdered sugar
- 1 tbsp (15ml) light or heavy whipping cream
- ¼ tsp vanilla bean paste
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving a 2-inch overhang on each side to easily lift the bars out later.
- Make Crust and Topping: In a medium bowl, combine the all-purpose flour, granulated sugar, light brown sugar, and salt (if using unsalted butter). Mix well to eliminate any lumps of brown sugar. Add the melted butter and vanilla bean paste to the dry ingredients. Stir with a spoon until combined, then use your fingertips to toss the mixture and form large crumbs.
- Form and Bake Crust: Press about two-thirds of the crumb mixture evenly into the prepared pan using floured hands to avoid sticking. Smooth the surface with an offset spatula. Bake the crust for 15-20 minutes until it’s lightly golden. Remove from oven and let it cool slightly.
- Prepare Strawberry Filling: In a separate bowl, gently toss the chopped fresh strawberries with granulated sugar and all-purpose flour to combine evenly.
- Assemble Bars: Spoon the strawberry mixture evenly over the slightly cooled crust. Crumble the reserved crust crumbs over the top to cover the strawberries partially, allowing them to peek through.
- Bake Bars: Return the pan to the oven and bake for 30-35 minutes, or until the strawberry juices are bubbling and the shortbread topping turns golden brown. Remove from oven and cool completely in the pan.
- Make Vanilla Glaze: In a small bowl, whisk together powdered sugar, whipping cream, and vanilla bean paste until smooth.
- Glaze and Serve: Drizzle the vanilla glaze over the cooled bars using a spoon or piping method. Slice into 12 bars and serve.
Notes
- Use fresh, ripe strawberries for the best flavor and texture.
- You can substitute unsalted butter but add a pinch of salt to the dry ingredients accordingly.
- Ensure crust is slightly cooled before adding the strawberry filling to prevent it from becoming soggy.
- The glaze can be adjusted to thicker or thinner consistency by adding more powdered sugar or cream accordingly.
- Store the bars in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 24 minutes (15-20 minutes crust + 30-35 minutes bake, overlapping timing considered approx 24 minutes active baking)
- Category: Dessert
- Method: Baking
- Cuisine: American
