Description
These Strawberry Shortcake Bars combine classic flavors into a handheld dessert that’s perfect for summer picnics and gatherings.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 cups chopped fresh strawberries
- 1 tbsp granulated sugar (optional, for sweetening berries)
- 1 tbsp cornstarch
- Whipped cream or stabilized whipped topping
- White chocolate drizzle or powdered sugar (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking pan with parchment paper and lightly grease it.
- Cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract until smooth.
- Fold in the flour, baking powder, and salt until just combined; do not overmix.
- Spread about two-thirds of the batter evenly into the bottom of the prepared pan.
- Toss the chopped strawberries with cornstarch and sugar (if using), then spread this mixture over the batter.
- Drop spoonfuls of the remaining batter on top of the strawberries; it’s okay if it doesn’t cover them completely.
- Bake for 30–35 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- Cool completely in the pan. Top with whipped cream or powdered sugar before serving.
Notes
Store leftovers in an airtight container for up to 3 days at room temperature, or refrigerate for up to 1 week. They can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American