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Buttery Strawberry Shortcake Bars

A square slice of strawberry shortcake bars featuring a cake base, cream layer, strawberry topping, and a dollop of whipped cream.
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You can make these easy strawberry dessert bars with a buttery shortbread base and a sweet, fresh strawberry layer. They are perfect for picnics or summer gatherings.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 4 cups fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar (for strawberries)
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Prepare the shortbread base: In a medium bowl, whisk together the flour, 1/2 cup granulated sugar, and salt.
  3. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. Mix the egg yolk and 1 teaspoon vanilla extract into the flour mixture until a soft dough forms.
  5. Press the dough evenly into the bottom of the prepared baking pan. Bake for 18 to 20 minutes, or until the edges are lightly golden. Let cool slightly.
  6. Prepare the strawberry filling: In a saucepan, combine the sliced strawberries, 1/2 cup granulated sugar, cornstarch, and lemon juice.
  7. Cook over medium heat, stirring gently, until the mixture thickens and bubbles, about 5 to 7 minutes. Remove from heat and let cool for 10 minutes.
  8. Spread the slightly cooled strawberry filling evenly over the warm shortbread crust.
  9. Bake again for another 15 to 18 minutes, until the filling is bubbly. Let the bars cool completely in the pan on a wire rack.
  10. Prepare the topping: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and 1/2 teaspoon vanilla extract until stiff peaks form.
  11. Once the bars are completely cool, spread the whipped cream over the strawberry layer.
  12. Use the parchment overhang to lift the bars from the pan. Cut into 16 squares before serving.

Notes

  • For a firmer shortbread crust, chill the dough for 30 minutes before the first bake.
  • You can substitute fresh berries with frozen berries, but do not thaw them first.
  • Store leftovers covered in the refrigerator due to the fresh whipped cream topping.

Nutrition

Find it online: https://purecookingjoy.com/strawberry-shortcake-bars-recipe/

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