Introduction

These Easy Strawberry Shortcake Bars with Buttery Crust deliver the classic summer dessert in a fuss-free, handheld form. With a melt-in-your-mouth shortbread base, juicy macerated strawberries, and a simple vanilla glaze, this recipe is a guaranteed crowd-pleaser. After extensive testing, I found this method yields a perfect, non-soggy crust every time, making it my go-to for potlucks and picnics.

Ingredients

Using fresh, ripe strawberries is key for the best flavor and texture. The quality of your butter directly impacts the rich, tender crust, so choose a good-quality salted variety for the best results.

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

Timing

Prep Time	20 minutes
Cook Time	35 minutes
Total Time	55 minutes (plus cooling)

Context: This streamlined recipe is about 30% faster than assembling individual shortcakes. The hands-on prep is minimal, and the bars are a fantastic make-ahead option—simply bake, cool, glaze, and slice for a ready-to-serve treat.

Step-by-Step Instructions

Step 1 — Prepare the Crust Dough

Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. In a medium bowl, whisk together the 1 ¾ cups flour, ⅓ cup granulated sugar, and brown sugar. Pour in the melted butter and 1 teaspoon vanilla extract. Stir with a spatula until a soft, crumbly dough forms and no dry flour remains. (Pro tip: The melted butter method creates a uniquely tender, shortbread-like texture without needing a pastry cutter).

Step 2 — Par-Bake the Crust

Transfer about two-thirds of the dough into the prepared pan. Using your fingers or the bottom of a measuring cup, press it firmly into an even layer across the bottom. Bake for 15 minutes, just until the edges are lightly golden. This par-baking, or blind baking, creates a barrier that prevents the juicy strawberry filling from making the bottom crust soggy.

Step 3 — Macerate the Strawberries

While the crust bakes, prepare the strawberry layer. In a separate bowl, combine the chopped strawberries with the 2 tablespoons of granulated sugar and 1 tablespoon of flour. Toss gently to coat. The sugar will draw out the berries’ natural juices, a process called maceration, while the flour acts as a thickener to bind the filling.

Step 4 — Assemble the Bars

Remove the hot pan from the oven. Spread the macerated strawberry mixture evenly over the par-baked crust. Crumble the remaining one-third of the reserved dough evenly over the top of the strawberries, creating a streusel-like topping.

Step 5 — Bake to Perfection

Return the pan to the oven and bake for an additional 30-35 minutes. The topping should be golden brown, and the strawberry filling should be visibly bubbling around the edges. This indicates the flour has activated and the filling has thickened properly.

Step 6 — Cool Completely

Place the pan on a wire rack and allow the bars to cool completely in the pan, which will take at least 2 hours. In my tests, rushing this step is the main cause of bars falling apart when sliced. The filling needs this time to fully set.

Step 7 — Make the Vanilla Glaze

Once the bars are cool, whisk together the powdered sugar, cream, and ¼ teaspoon vanilla extract in a small bowl until smooth. The consistency should be thick but pourable; add more cream a few drops at a time if needed.

Step 8 — Glaze and Slice

Use the parchment paper overhang to lift the entire slab of shortcake from the pan. Drizzle the vanilla glaze evenly over the top. For clean slices, use a sharp knife wiped clean between cuts. Your Easy Strawberry Shortcake Bars with Buttery Crust are now ready to serve.

Nutritional Information

Calories	~280 kcal
Protein	3g
Carbohydrates	42g
Fat	12g
Fiber	2g
Sodium	85mg

Note: Estimates are for one bar (based on 9 servings) using the standard ingredients. Each serving provides a notable amount of Vitamin C from the fresh strawberries. Values may vary based on specific brands and ingredient measurements.

Healthier Alternatives

Whole Wheat Flour — Swap half the all-purpose flour for whole wheat to add 2-3g more fiber per bar, which adds a subtle nutty flavor that complements the strawberries.
Coconut Sugar — Replace the granulated sugars with coconut sugar for a lower glycemic index option; note it will darken the crust’s color slightly.
Greek Yogurt Glaze — For added protein, mix powdered sugar with a tablespoon of plain Greek yogurt instead of cream for the vanilla glaze.
Almond Flour (Gluten-Free) — Use a 1:1 gluten-free flour blend or almond flour for the crust to make these strawberry bars gluten-free; the texture will be more delicate.
Reduced-Sugar Option — Decrease the sugar in the strawberry maceration by half and use a ripe, in-season berry; the natural sweetness is often sufficient.
Dairy-Free Butter — Use a high-quality plant-based butter to make the entire recipe dairy-free without sacrificing the essential buttery crust flavor.

Serving Suggestions

Serve slightly warm with a scoop of vanilla bean ice cream for a classic à la mode dessert.
Pack these handheld strawberry shortcake bars for picnics or beach days—they travel much better than traditional shortcake.
For a brunch spread, cut into smaller, bite-sized pieces and dust with extra powdered sugar.
Pair with a glass of cold-brewed iced tea or a sparkling rosé to complement the sweet-tart berry filling.
Garnish with a fresh mint leaf and a dollop of freshly whipped cream for an elegant plating touch.
Transform leftovers into a decadent breakfast by crumbling a bar over plain yogurt.

This recipe shines as a make-ahead dessert for summer gatherings. The flavors meld and improve after a day in the fridge, making it a perfect meal-prep option for a week of sweet treats.

Common Mistakes to Avoid

Mistake: Skipping the par-bake for the crust. Fix: This 15-minute bake, as outlined in Step 2, is non-negotiable. It creates a moisture barrier that prevents a soggy bottom from the juicy strawberry layer.
Mistake: Not cooling the bars completely before slicing. Fix: Rushing the 2-hour cool time from Step 6 is the top reason bars fall apart. The filling must fully set to hold its structure.
Mistake: Using frozen strawberries without adjusting. Fix: If using frozen berries, thaw and drain them thoroughly and increase the thickening flour by 50% to compensate for extra liquid.
Mistake: Over-mixing the crust dough. Fix: Stir just until no dry flour remains. Overworking develops gluten, leading to a tough crust instead of the desired tender, shortbread texture.
Mistake: Applying the glaze while the bars are warm. Fix: The glaze will melt and soak in, becoming invisible. Always wait until the slab is completely cool, as in Step 8, for a beautiful, defined drizzle.
Mistake: Cutting with a dull or dirty knife. Fix: Use a sharp chef’s knife and wipe it clean with a damp cloth between cuts for perfectly clean, presentation-ready slices.

Storing Tips

Fridge: Store cooled bars in a single layer in an airtight container. They will keep for up to 5 days. The crust softens slightly over time but remains delicious.
Freezer: For long-term storage, freeze unglazed bars on a parchment-lined sheet until solid (about 2 hours), then transfer to a freezer bag. They will keep for up to 3 months. Thaw overnight in the refrigerator before glazing and serving.
Reheat: While best enjoyed at room temperature or chilled, you can warm individual portions in a 300°F (150°C) oven for 5-8 minutes to refresh the crust’s texture.

For optimal food safety, always store desserts below 40°F. These easy strawberry dessert bars are an excellent candidate for freezing, allowing you to enjoy a taste of summer any time of year.

Conclusion

These Easy Strawberry Shortcake Bars with Buttery Crust are the ultimate portable dessert, offering all the nostalgic flavor of the classic without the fuss of individual assembly. They are perfect for feeding a crowd and hold up beautifully for days. For another simple, fruit-forward treat, try this Strawberry Shortcake Bars Recipe. I hope you love this recipe—please share your results in the comments!

Frequently Asked Questions

How many servings does this recipe for Easy Strawberry Shortcake Bars make?

This recipe yields 9 generous bars when cut from an 8×8-inch pan. For a larger gathering, you can easily double the ingredients and bake in a 9×13-inch pan, increasing the bake time by 5-10 minutes. According to standard dessert portioning, these bars are quite rich, so you can also cut them into 12 smaller, bite-sized pieces for a party platter.

Can I use a different berry besides strawberries in these shortcake bars?

Absolutely. Raspberries, blueberries, or a mix of berries work wonderfully. The key is to maintain the total fruit volume (about 3 cups) and adjust the maceration sugar based on the berry’s natural sweetness—tart berries like raspberries may need an extra tablespoon. In my tests, blueberries release less juice, so you can reduce the thickening flour to 2 teaspoons for a perfect set.

Why did my strawberry shortcake bars turn out too dry or crumbly?

This usually happens from over-baking or measuring the flour incorrectly. For accurate results, spoon the flour into your measuring cup and level it off; packing it down can add up to 25% more flour, drying out the crust. Also, ensure your oven temperature is calibrated—an oven running hot can bake out too much moisture. The bars are done when the topping is golden and the filling is just bubbling at the edges.