The first time I made these strawberry shortcake bars I expected a simple fruit slab—but every bite surprised me.
They balance a tender, buttery shortbread crust with bright, jammy strawberries and a silky vanilla glaze.
If you love classic strawberry shortcake but need a portable, sliceable dessert for potlucks, this is the version to keep in your rotation.
I tweak quantities and technique for the best texture, and the result is a bar you can assemble without fancy tools.
If you like layered fruit bars, you may also enjoy my take on Japanese strawberry cake which shares the same bright strawberry flavor in a very different form.
Why You’ll Love This Recipe
- Easy to slice and transport for picnics, bake sales, and lunchboxes.
- Bright, fresh strawberry flavor that isn’t overwhelmed by sugar.
- Buttery, crumbly shortbread base that holds up to juicy fruit.
- A quick vanilla glaze that transforms the bars into a dessert-worthy finish.
The texture is where this recipe shines: the bottom layer bakes into a sturdy but tender shortbread that contrasts with the bubbling, slightly sauced strawberry layer. The top crumble gives a toasted, crumbly bite that keeps the bars from feeling soggy. The glaze adds a soft sheen and a touch of vanilla sweetness that ties every element together without masking the fruit.
“These bars were gone within an hour — my kids called them ‘summer in a pan.’ Perfect crumb and not too sweet.” — 5 stars, reader Dana
Key Ingredients
All-purpose flour — This is the structural backbone. I use King Arthur or Gold Medal for predictable results. The flour gives the crust its shortbread texture; don’t swap to bread flour or the bars will be too chewy.
Salted butter, melted — Butter is flavor and mouthfeel. I prefer European-style salted butter for depth, but if you use unsalted, add a small pinch of fine salt to the dry mix. Melting the butter makes the crumb base easier to form and press into the pan.
Fresh strawberries — Use ripe, fragrant berries for the best taste. Hull and chop them into small even pieces so the strawberry layer releases juices evenly while baking. Strawberries that are past their peak work well here since their juices help create the filling.
Light brown sugar — Brown sugar adds moisture and a subtle caramel note to the crumb topping. I packed my tablespoon measurements lightly; if your brown sugar is clumpy, break it up with a fork before measuring.
Full ingredient list:
- 1 ¾ cups (250g) all-purpose flour
- ⅓ cup (65g) granulated sugar
- 3 tablespoon (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 to yield about 8 pieces per strawberry)
- 2 tablespoon (25g) granulated sugar
- 1 tablespoon (9g) all-purpose flour
- ½ cup (60g) powdered sugar
- 1 tablespoon (15ml) light or heavy whipping cream
- ¼ teaspoon pure vanilla extract
Step-by-Step Instructions
Step 1: Prep your pan and oven
Preheat the oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving about a 2-inch overhang on two opposite sides to make removal later simple.
Pro Tip: If your parchment slides, grease the pan lightly first so the paper sticks. You’ll know it’s ready when the parchment lies flat and the oven is fully preheated.
Step 2: Make the crumb base
In a medium bowl, whisk together the 1 ¾ cups all-purpose flour, ⅓ cup granulated sugar, 3 tablespoons packed light brown sugar, and a pinch of salt if you’re using unsalted butter. Mix thoroughly so the brown sugar has no lumps.
Add the ¾ cup melted salted butter and 1 teaspoon vanilla. Stir until the mixture begins to clump, then use your fingertips to toss and press into large crumbs. Reserve about one-third of this mixture for the topping and press the remaining two-thirds evenly into the bottom of the prepared pan using lightly floured hands and an offset spatula to smooth the surface.
Bake for 15–20 minutes until the crust is lightly golden and set. Remove from oven and let cool slightly.
Pro Tip: Press the crust firmly but not compacted; a loosely packed shortbread bakes into a tender, flaky base. You’ll know it’s ready to come out when the edges begin to take on a pale golden color and the center is set.
Step 3: Prepare the strawberry filling
In a separate bowl, fold together the 3 cups chopped strawberries, 2 tablespoons granulated sugar, and 1 tablespoon flour until the fruit is evenly coated. The sugar will draw out juices and the flour will thicken them while baking.
Spoon the strawberry mixture evenly over the slightly cooled baked crust, spreading gently so you don’t disturb the base.
Pro Tip: If your strawberries are very juicy, sprinkle a teaspoon more flour to help prevent a runny center. You’ll know it’s right when the strawberries hold together but still release glossy juices.
Step 4: Add the crumble and bake
Crumble the reserved one-third of the crust mixture evenly over the strawberry layer so the fruit remains visible between crumbs. Bake for 30–35 minutes, until the strawberry juices are bubbling and the topping is golden brown.
Remove from the oven and cool completely in the pan on a rack. Cooling allows the juices to set so you can slice clean bars.
Pro Tip: The bubbling juices at the edges are a visual cue that the filling has thickened enough. If the top browns too quickly, tent a piece of foil loosely over the pan for the last 10 minutes.
Step 5: Make the glaze and finish
In a small bowl whisk together ½ cup powdered sugar, 1 tablespoon cream, and ¼ teaspoon vanilla until smooth. Drizzle the glaze evenly over the cooled bars. Using the parchment overhang, lift the bars from the pan and place on a cutting board. Slice into 12 bars.
Pro Tip: For cleaner cuts, chill the bars for 30 minutes, then use a sharp knife wiped between slices. You’ll know it’s perfect when the glaze is slightly set and the slices hold their shape.
Expert Tips for Success
- Use room-temperature strawberries when chopping so they release their juices predictably during baking. Cold berries sometimes keep juices trapped and can cause uneven bubbling.
- Measure flour by weight if possible; 250g yields consistent results. Spoon flour into the cup and level it if using volume measurements. Inconsistent flour amounts change the crumb texture drastically.
- Prefer European-style butter for deeper flavor, but if using unsalted, add 1/8 teaspoon fine salt to the dry mix to balance sweetness. Salt brings out the strawberry brightness.
- Don’t over-press the crust. Light pressure will give you a tender shortbread; too firm yields a dense, hard base. Think "compact enough to hold, light enough to flake."
- If your strawberries are underripe or bland, macerate them with 1 tablespoon sugar and 1 teaspoon lemon juice for 10–15 minutes before using to amplify flavor. Lemon brightens the fruit without making the bars tart.
- For even baking, rotate the pan halfway through the second bake. Oven hot spots can cause one side to bubble or brown more than the other.
- Use a shallow, rimmed baking pan so the topping crisps properly; too deep a pan traps steam and makes the topping limp.
- To avoid a soggy bottom, bake the crust first until it just sets; letting it cool slightly before adding the fruit helps form a barrier between crust and filling.
- Chill before slicing for clean edges. Warm bars are softer and will fall apart when cut. A 30–60 minute chill in the fridge firms them up without losing moisture.
- If the glaze is too thick, add a drop more cream; if too thin, add a sprinkle more powdered sugar. Aim for a ribbon-like thickness when you drizzle it from a spoon.
- For better portability to picnics, store bars layered between parchment sheets in an airtight container; this prevents sticking and keeps the glaze intact.
- If you want a deeper caramel flavor, brown the butter lightly before melting and cool it slightly; this adds a toasty depth to the crumb.
Storage & Freezing
Fridge: Store baked and glazed bars in an airtight container in the refrigerator for up to 4 days. Place parchment between layers to prevent sticking. Let refrigerated bars sit 15–20 minutes at room temperature before serving so the butter softens and the flavors bloom.
Freezer: To freeze, cut into bars and flash-freeze them in a single layer on a sheet tray until solid (about 1–2 hours). Transfer frozen bars to a freezer-safe container with parchment between layers. They keep well for up to 3 months.
Thawing & Reheating: Thaw in the fridge overnight, then bring to room temperature before serving. If you prefer a warm bar, heat individual bars at 300°F for 6–8 minutes from chilled, watching closely so the glaze doesn’t melt off. For a softer texture after freezing, a 10–12 second zap in the microwave on low power softens the crumb without making the filling runny.
Variations & Substitutions
- Lemon-Blueberry Twist: Swap strawberries for 3 cups blueberries and add 1 teaspoon lemon zest to the filling. Blueberries hold up well and pair beautifully with the vanilla glaze.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend with xanthan gum already included. Keep an eye on moisture; GF blends sometimes need a touch more flour to achieve the same crumb.
- Oat Crumble Topping: Replace ¼ cup flour in the crumb mix with ¼ cup old-fashioned oats for a heartier top. Toast the oats briefly for extra nuttiness.
- Reduced-Sugar Version: Cut the strawberry sugar by half and increase brighteners like lemon zest or a splash of balsamic to enhance berry flavor without extra sweetness.
- Shortcake Cheesecake Bars: For a richer bar, swirl 6 ounces of sweetened cream cheese over the crust before adding the strawberry layer for a cheesecake twist. If trying this, blind-bake the crust an extra 3 minutes so it supports the cream cheese.
Frequently Asked Questions
Q: Can I use frozen strawberries in these bars?
A: Yes, but use them frozen and do not thaw first to avoid excess liquid. Toss frozen berries with the 1 tablespoon flour and 2 tablespoons sugar and bake a few minutes longer. Expect a slightly softer texture and more jammy filling.
Q: Why is my topping soggy instead of crispy?
A: Common causes are under-baked topping, overly juicy fruit, or a deep pan that traps steam. Make sure the topping is golden and bubbling and consider adding an extra minute or two in the oven or sprinkle an extra teaspoon of flour into the fruit mixture.
Q: How do I get even slices with glazed bars?
A: Chill the slab until the glaze firms, then use a very sharp knife heated briefly under hot water and wiped dry between cuts. This prevents dragging and yields clean edges.
Q: Can I make these ahead for an event?
A: Yes. Bake and glaze the bars the day before and store in the fridge. Bring them to room temperature before serving for best flavor. For longer prep lead time, freeze as described, then thaw the day of.
Q: What’s the best way to ripen berries quickly?
A: Place firm strawberries in a paper bag with a ripe banana for 12–24 hours. The ethylene from the banana speeds ripening. Check frequently to avoid over-ripening.
Final Thoughts
These strawberry shortcake bars are a dependable, crowd-pleasing dessert that combines shortbread, juicy fruit, and a glossy vanilla finish.
If you loved this method, try pairing the bars with whipped cream or a scoop of vanilla ice cream for an extra-special serving.
Please leave a star rating in the recipe card below and pin this to Pinterest if you enjoyed it.
Conclusion
For another take on crunchy crumb layers, see Scientifically Sweet’s EASY Strawberry Shortcake Bars, which offers helpful visuals and tweaks.
If you want a crunchy reinterpretation with a different topping, check out The Domestic Rebel’s Strawberry Shortcake Crunch Bars for inspiration.
Additional reading: I also have a great recipe for caramel apple cheesecake bars that pair well with coffee, and for a citrus contrast try my Meyer lemon bars.
If you’re exploring layered cakes, my Neapolitan cake plays with strawberry and vanilla in a different format, and for a roll-style treat try the strawberry cheesecake Cinnabon rolls.
Strawberry Shortcake Bars
Ingredients
For the crust and topping
- 1 ¾ cups all-purpose flour Use King Arthur or Gold Medal for predictable results.
- ⅓ cup granulated sugar
- 3 tablespoon light brown sugar Packed lightly; break up clumps before measuring.
- ¾ cup salted butter, melted Use European-style for deeper flavor.
- 1 teaspoon pure vanilla extract
For the strawberry filling
- 3 cups chopped fresh strawberries Hull and chop strawberries into small pieces.
- 2 tablespoon granulated sugar To draw out juices from strawberries.
- 1 tablespoon all-purpose flour To thicken the strawberry juices while baking.
For the glaze
- ½ cup powdered sugar
- 1 tablespoon light or heavy whipping cream
- ¼ teaspoon pure vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, whisk together the flour, granulated sugar, brown sugar, and a pinch of salt if using unsalted butter.
- Add the melted butter and vanilla, stirring until the mixture clumps.
- Press two-thirds of the mixture firmly into the bottom of the prepared pan and reserve a third for topping.
Baking the crust
- Bake the crust for 15–20 minutes until lightly golden. Let it cool slightly.
Strawberry Filling
- In a separate bowl, fold together the chopped strawberries, granulated sugar, and flour.
- Spoon the strawberry mixture evenly over the baked crust.
Final Assembly and Bake
- Crumble the reserved mixture over the strawberry layer.
- Bake for 30–35 minutes until the topping is golden brown and juices are bubbling.
- Cool completely in the pan on a rack.
Glazing and Serving
- Mix the glaze ingredients in a small bowl until smooth and drizzle over the cooled bars.
- Lift the bars from the pan using parchment overhang and slice into 12 bars.
