Description
Irresistibly Fruity Strawberry Shortcake Bars for Summer Bliss
Ingredients
Scale
- 2 cups All-Purpose Flour (or gluten-free flour)
- 0.75 cups Granulated Sugar (adjust based on strawberries’ sweetness)
- 0.5 cups Light Brown Sugar (or substitute with more granulated sugar)
- 0.5 cups Salted Butter (can use unsalted with pinch of salt)
- 1 teaspoon Pure Vanilla Extract (or almond extract for a twist)
- 4 cups Fresh Strawberries (ripe yet firm; thaw if using frozen)
- 1 cup Powdered Sugar (or coconut sugar as alternative)
- 0.25 cups Whipping Cream (non-dairy substitutes work well)
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a mixing bowl, whisk together all-purpose flour, granulated sugar, light brown sugar, and a pinch of salt.
- Pour in melted salted butter and pure vanilla extract, mixing until crumbly.
- Press about two-thirds of the mixture into the bottom of the prepared pan and bake for 15-20 minutes.
- Chop fresh strawberries and toss with granulated sugar and a little flour in a bowl; let sit.
- Spread the macerated strawberries over the baked crust and crumble the remaining mixture on top, then bake again for 30-35 minutes.
- Cool in the pan on a wire rack for at least one hour or chill for 30 minutes.
- Mix powdered sugar, whipping cream, and vanilla extract to create the glaze.
- Once cool, lift the bars out, slice into squares, and drizzle with the glaze before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
Keywords: Strawberry Shortcake Bars