Description
Delicious strawberry shortcake bars featuring a flaky crust, vibrant strawberry filling, and a silky glaze, perfect for summer gatherings.
Ingredients
- 1 ¾ cups (250g) all-purpose flour
- ⅓ cup (65g) granulated sugar
- 3 tablespoons (45g) packed light brown sugar
- ¾ cup (170g) salted butter, melted (or add a pinch of salt if using unsalted butter)
- 1 teaspoon (5ml) pure vanilla extract
- 3 cups (400g) chopped fresh strawberries (each strawberry quartered then halved)
- 2 tablespoons (25g) granulated sugar (for strawberries)
- 1 tablespoon (9g) all-purpose flour (for strawberries)
- ½ cup (60g) powdered sugar (for glaze)
- 1 tablespoon (15ml) light or heavy whipping cream
- ¼ teaspoon pure vanilla extract (for glaze)
Instructions
- Combine the all-purpose flour, granulated sugar, brown sugar, and salt in a medium bowl until well combined.
- Add the melted butter and pure vanilla extract. Stir until it starts to come together, then use your fingertips to toss and form large crumbs.
- Press about two-thirds of the crumb mixture into the bottom of the prepared pan. Smooth it with an offset spatula and bake for 15-20 minutes, until lightly golden. Let it cool slightly.
- Mix the chopped strawberries with the granulated sugar and 1 tablespoon of flour until the fruit is evenly coated. Spoon the strawberry mixture over the slightly cooled crust.
- Sprinkle the remaining crumb mixture evenly over the strawberry layer, allowing some strawberries to peek through.
- Bake again for 30-35 minutes until the juices bubble and the topping turns golden brown. Allow to cool completely in the pan.
- Whisk together the powdered sugar, cream, and vanilla extract until smooth. Drizzle the glaze over the cooled bars.
- Cut the cooled bars into 12 pieces.
Notes
Experiment with lemon zest for added brightness, and use parchment paper for easy removal.
