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Sweet and Simple Strawberry Shortcake Bars

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A delightful twist on the classic strawberry shortcake, these bars combine a buttery crust with fresh strawberries and whipped cream.

Ingredients

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  • 1 cup All-Purpose Flour (or gluten-free blend)
  • 1/4 cup Granulated Sugar (or coconut sugar)
  • 1/2 cup Unsalted Butter (softened, or vegan butter)
  • 2 cups Fresh Strawberries (ripe and firm)
  • 1/4 cup Powdered Sugar (sugar alternatives work)
  • 1/4 cup Heavy Cream (or coconut cream)
  • 1 teaspoon Vanilla Extract (pure for best flavor)
  • 1 cup Reserved Crumb Mixture
  • Optional Garnishes: toasted coconut or melted chocolate

Instructions

  1. Preheat the Oven: Start by preheating your oven to 350°F (175°C).
  2. Prepare the Baking Dish: Line an 8×8-inch baking pan with parchment paper.
  3. Mix the Dry Ingredients: In a mixing bowl, combine flour and sugar, whisking until blended.
  4. Incorporate the Butter: Add softened butter and mix until the mixture resembles coarse crumbs.
  5. Reserve the Crumbs: Transfer about 1 cup of crumb mixture to a separate bowl.
  6. Press the Base Mixture: Firmly press the remaining crumb mixture into the bottom of the lined pan.
  7. Bake the Crust: Bake for about 15 minutes, until golden brown around the edges.
  8. Prepare the Strawberries: Wash and slice your fresh strawberries.
  9. Whip the Cream: Combine heavy cream, powdered sugar, and vanilla extract; whip until soft peaks form.
  10. Layer the Strawberries: Evenly layer sliced strawberries over the cooled crust.
  11. Spread the Whipped Cream: Spread the whipped cream over the strawberries.
  12. Finish with Crumb Topping: Sprinkle the reserved crumb mixture over the whipped cream.
  13. Chill and Set: Refrigerate for at least an hour to set.
  14. Slice and Serve: Lift the bars out of the pan, slice into squares, and serve.

Notes

For best results, layer strawberries and whipped cream just before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

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