Strawberry Shortcake Bars
These Strawberry Shortcake Bars transform the classic summer dessert into soft, chewy, easy-to-slice bars. With a buttery shortcake base and juicy strawberries baked right in, this is the perfect make-ahead dessert for picnics, potlucks, and summer gatherings.
Equipment
- Mixing bowls
- Electric mixer
- 9×13 inch baking pan
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 cups fresh strawberries, chopped
- 1 tbsp granulated sugar (optional)
- 1 tbsp cornstarch
- whipped cream or stabilized whipped topping, for serving
- powdered sugar or white chocolate drizzle, optional garnish
Instructions
- Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper and lightly grease.
- Beat butter and sugar together until light and fluffy. Add eggs and vanilla and mix until smooth.
- Mix in flour, baking powder, and salt just until combined. Batter will be thick.
- Spread about two-thirds of the batter evenly into the prepared pan.
- Toss strawberries with cornstarch and optional sugar. Spread evenly over batter.
- Drop spoonfuls of remaining batter over strawberries. Bake 30–35 minutes until golden brown.
- Cool completely before slicing. Top with whipped cream or dust with powdered sugar before serving.
Notes
Bake fully and cool completely before slicing for clean, sturdy bars.