Strawberry Shortcake Bars
Strawberry Shortcake Bars
Ingredients
For the Shortcake Base
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, very cold, cut into 1/2-inch cubes
- 1/2 cup milk, cold
- 1 teaspoon vanilla extract
For the Strawberry Filling
- 2 pounds fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar, or to taste
- 1 tablespoon lemon juice, optional
For the Whipped Cream Topping
- 1 1/2 cups heavy cream, very cold
- 1/4 cup powdered sugar, or to taste
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking pan or line it with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 375
- 2
In a large mixing bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, baking powder, and salt for the shortcake base.
⏱️ 2 min
- 3
Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, two forks, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min
- 4
In a separate small bowl, whisk together the cold milk and 1 teaspoon vanilla extract. Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix; the dough will be slightly sticky.
⏱️ 3 min
- 5
Press the shortcake dough evenly into the prepared 9x13 inch baking pan. Bake for 20-25 minutes, or until the top is lightly golden brown and a wooden skewer inserted into the center comes out clean.
⏱️ 25 min•🌡️ 375
- 6
While the shortcake bakes, prepare the strawberry filling. In a medium bowl, combine the sliced fresh strawberries with 1/4 cup granulated sugar and the optional lemon juice. Stir gently to combine and let the strawberries macerate (release their juices) for at least 15 minutes.
⏱️ 15 min
- 7
Once the shortcake is baked, remove it from the oven and let it cool completely in the pan on a wire rack. This is crucial for the bars to set properly.
⏱️ 30 min
- 8
Once the shortcake is cool, prepare the whipped cream topping. In a large, chilled mixing bowl (or the bowl of a stand mixer), add the very cold heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form.
⏱️ 5 min
- 9
Carefully spread the macerated strawberries (including their juices) evenly over the cooled shortcake base. Then, gently spoon or spread the whipped cream over the strawberries.
⏱️ 3 min
- 10
Chill the strawberry shortcake bars in the refrigerator for at least 30 minutes before slicing and serving. This helps the layers set and makes for cleaner cuts. Store any leftovers in the refrigerator.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Shortcake Bars
Ingredients
For the Shortcake Base
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, very cold, cut into 1/2-inch cubes
- 1/2 cup milk, cold
- 1 teaspoon vanilla extract
For the Strawberry Filling
- 2 pounds fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar, or to taste
- 1 tablespoon lemon juice, optional
For the Whipped Cream Topping
- 1 1/2 cups heavy cream, very cold
- 1/4 cup powdered sugar, or to taste
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking pan or line it with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 375 - 2
In a large mixing bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, baking powder, and salt for the shortcake base.
⏱️ 2 min - 3
Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry blender, two forks, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min - 4
In a separate small bowl, whisk together the cold milk and 1 teaspoon vanilla extract. Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix; the dough will be slightly sticky.
⏱️ 3 min - 5
Press the shortcake dough evenly into the prepared 9x13 inch baking pan. Bake for 20-25 minutes, or until the top is lightly golden brown and a wooden skewer inserted into the center comes out clean.
⏱️ 25 min•🌡️ 375 - 6
While the shortcake bakes, prepare the strawberry filling. In a medium bowl, combine the sliced fresh strawberries with 1/4 cup granulated sugar and the optional lemon juice. Stir gently to combine and let the strawberries macerate (release their juices) for at least 15 minutes.
⏱️ 15 min - 7
Once the shortcake is baked, remove it from the oven and let it cool completely in the pan on a wire rack. This is crucial for the bars to set properly.
⏱️ 30 min - 8
Once the shortcake is cool, prepare the whipped cream topping. In a large, chilled mixing bowl (or the bowl of a stand mixer), add the very cold heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form.
⏱️ 5 min - 9
Carefully spread the macerated strawberries (including their juices) evenly over the cooled shortcake base. Then, gently spoon or spread the whipped cream over the strawberries.
⏱️ 3 min - 10
Chill the strawberry shortcake bars in the refrigerator for at least 30 minutes before slicing and serving. This helps the layers set and makes for cleaner cuts. Store any leftovers in the refrigerator.
⏱️ 30 min