These Easy Strawberry Shortcake Bars are the perfect twist on a classic dessert—soft, buttery layers with sweet strawberries and whipped cream in every bite. I like making these when I want that nostalgic shortcake flavor without the need to layer or serve individually. They’re quick to make, easy to cut and share, and always a crowd-pleaser.
Why You’ll Love This Recipe
I love this recipe because it brings all the goodness of strawberry shortcake into a simple, bar form. The shortbread-style base is soft and slightly crumbly, topped with juicy strawberries and fluffy whipped cream. No fancy assembly or slicing needed—just bake, chill, slice, and enjoy. It’s great for parties, potlucks, or whenever I’m craving something light and fruity.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the shortcake base:
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All-purpose flour
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Baking powder
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Salt
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Granulated sugar
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Unsalted butter (softened)
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Eggs
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Vanilla extract
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Milk or heavy cream
For the strawberry topping:
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Fresh strawberries (hulled and chopped)
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Granulated sugar (for macerating)
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Lemon juice (optional, for brightness)
For the whipped topping:
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Heavy whipping cream
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Powdered sugar
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Vanilla extract
Directions
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I preheat the oven and line a baking pan with parchment paper.
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I whisk the dry ingredients in one bowl and cream the butter and sugar in another until light and fluffy.
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I beat in the eggs and vanilla, then add the dry ingredients and milk, mixing until just combined.
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I spread the batter into the prepared pan and bake until the top is golden and a toothpick comes out clean.
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While the base bakes, I toss the chopped strawberries with sugar and let them sit to release their juices.
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I also whip the cream with powdered sugar and vanilla until soft peaks form.
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Once the base is completely cooled, I spread the whipped cream over it and top with the macerated strawberries.
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I chill the whole pan for about 30 minutes, then slice into bars and serve.
Servings and timing
This recipe makes about 12–16 bars and takes around 20 minutes to prep, 25 minutes to bake, and 30 minutes to chill—ready in about 1 hour and 15 minutes.
Variations
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I sometimes fold the strawberries into the whipped cream for a layered effect.
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For extra flavor, I mix a bit of strawberry jam into the macerated berries.
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I’ve used almond extract in the whipped cream for a fun twist.
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If I want to save time, I use store-bought whipped topping.
Storage/Reheating
I store leftover bars covered in the fridge for up to 3 days. The whipped cream may soften slightly over time, so I keep the layers separate if making ahead. These bars are meant to be served cold—no reheating needed.
FAQs
Can I use frozen strawberries?
Yes, I’ve used thawed frozen strawberries in a pinch, but I drain them well to avoid soggy bars.
Can I make this ahead of time?
Definitely. I bake the shortcake base a day ahead, then assemble with whipped cream and berries just before serving or a few hours in advance.
What size pan should I use?
An 8×8-inch pan works for thicker bars, or I use a 9×13-inch pan for thinner bars with more servings.
Can I use a different fruit?
Absolutely. I’ve made these with raspberries, blueberries, and even peaches. Any soft fruit works well.
How do I get clean slices?
I chill the bars well before slicing and use a sharp knife, wiping it clean between cuts for neat edges.
Conclusion
Easy Strawberry Shortcake Bars are the kind of dessert I turn to when I want something classic, light, and simple to share. With a soft cake base, fresh strawberries, and whipped cream, they’re sweet without being too heavy—and they always disappear fast wherever I bring them.
PrintEasy Strawberry Shortcake Bars
Easy Strawberry Shortcake Bars transform the classic dessert into a sliceable, shareable treat. With a buttery shortcake base, sweet macerated strawberries, and fluffy whipped cream, these bars are perfect for any gathering or sunny-day craving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12–16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the shortcake base:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk or heavy cream
- For the strawberry topping:
- 2 cups fresh strawberries, hulled and chopped
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice (optional)
- For the whipped topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8 or 9×13-inch baking pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla.
- Add dry ingredients alternately with milk, mixing until just combined.
- Spread batter into the prepared pan and bake for 22–28 minutes, or until golden and a toothpick comes out clean. Let cool completely.
- Meanwhile, toss strawberries with granulated sugar and lemon juice (if using). Let sit for at least 20 minutes to release juices.
- In another bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.
- Spread whipped cream over cooled shortcake base. Top evenly with macerated strawberries.
- Chill for 30 minutes before slicing into bars. Serve cold.
Notes
- Fold strawberries into whipped cream for a layered twist.
- Mix in strawberry jam for extra fruit flavor.
- Use almond extract instead of vanilla for a fun variation.
- Swap in store-bought whipped topping for convenience.
- Chill well and wipe the knife between slices for clean cuts.
Nutrition
- Serving Size: 1 bar (1/16 of recipe)
- Calories: 210
- Sugar: 15g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
