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Strawberry Shortcake Bars

A close-up of a delicious Strawberry Shortcake Bars square showing the buttery crust, thick strawberry filling, and crumb topping.
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Make easy, sliceable strawberry shortcake in bar form using a buttery shortbread crust and a fresh strawberry filling topped with a crumble.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 4 cups fresh strawberries, hulled and quartered
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 cup all-purpose flour (for topping)
  • 1/2 cup packed light brown sugar (for topping)
  • 1/4 teaspoon salt (for topping)
  • 1/2 cup (1 stick) cold unsalted butter, cubed (for topping)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Prepare the crust: In a medium bowl, whisk together 1 1/2 cups flour, 1/2 cup sugar, and 1/4 teaspoon salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  3. Mix in the egg yolk and vanilla extract until the dough just comes together. Press this mixture evenly into the bottom of the prepared pan.
  4. Bake the crust for 15 minutes until lightly golden. Remove from the oven.
  5. Prepare the filling: In a separate bowl, gently toss the quartered strawberries with 1/2 cup sugar, cornstarch, and lemon juice until the strawberries are coated.
  6. Spread the strawberry mixture evenly over the partially baked crust.
  7. Prepare the topping: In another bowl, combine 1 cup flour, brown sugar, and 1/4 teaspoon salt. Cut in the remaining 1/2 cup cold butter until crumbly. Sprinkle this mixture evenly over the strawberries.
  8. Return the pan to the oven and bake for 35 to 40 minutes, or until the topping is golden brown and the filling is bubbly.
  9. Let the bars cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Cut into squares.

Notes

  • For a firmer filling, allow the bars to chill in the refrigerator for at least one hour after cooling to room temperature.
  • You can substitute fresh strawberries with frozen ones, but do not thaw them first. You may need to add an extra teaspoon of cornstarch if using frozen fruit.
  • If you prefer a softer topping, reduce the amount of topping flour to 3/4 cup.

Nutrition

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