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Easy Strawberry Shortcake Bars

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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.

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

  1. Preheat oven to 350°F (175°C) and line an 8×8 or 9×13-inch baking pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla.
  4. Add dry ingredients alternately with milk, mixing until just combined.
  5. Spread batter into the prepared pan and bake for 22–28 minutes, or until golden and a toothpick comes out clean. Let cool completely.
  6. Meanwhile, toss strawberries with granulated sugar and lemon juice (if using). Let sit for at least 20 minutes to release juices.
  7. In another bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.
  8. Spread whipped cream over cooled shortcake base. Top evenly with macerated strawberries.
  9. 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.

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