Can I make Strawberry Shortcake Bars gluten-free?

Yes, you can make these Strawberry Shortcake Bars gluten-free by using a 1:1 gluten-free flour blend in place of regular all-purpose flour. The texture may be slightly softer, but they’ll still be delicious!

How long can I store Strawberry Shortcake Bars?

To store Strawberry Shortcake Bars, place them in an airtight container at room temperature for up to 2 days. If you prefer to keep them for longer, refrigerate them for up to 5 days. For longer storage, you can freeze them for up to 2 months.

Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries in place of fresh ones. However, be sure to thaw and drain them thoroughly to prevent excess moisture from making the bars soggy.

Can I make these Strawberry Shortcake Bars ahead of time?

Absolutely! You can bake the bars in advance and store them in the refrigerator for up to 5 days or freeze them for up to 2 months. Just be sure to add the whipped cream or other toppings fresh before serving.

Strawberry Shortcake Bars: Easy Recipe (5 Ingredients)

Name: Strawberry Shortcake Bars
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup (226g) unsalted butter, softened; 1 cup (200g) granulated sugar; 2 large eggs; 1 tsp vanilla extract; 2 cups (250g) all-purpose flour; 1 tsp baking powder; ¼ tsp salt; 2 cups chopped fresh strawberries; 1 tbsp granulated sugar (optional, for sweetening berries); 1 tbsp cornstarch; Whipped cream or stabilized whipped topping (optional); White chocolate drizzle or powdered sugar (optional)

Description

These Strawberry Shortcake Bars are the perfect treat for any occasion, offering a delicious balance of buttery shortcake, sweet strawberries, and optional whipped cream or powdered sugar. They are easy to make, ideal for picnics, parties, and dessert tables, and can be customized with different fruits or toppings to suit your preferences.

Ingredients

Scale

1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs
1 tsp vanilla extract
2 cups (250g) all-purpose flour
1 tsp baking powder
¼ tsp salt
2 cups chopped fresh strawberries
1 tbsp granulated sugar (optional, for sweetening berries)
1 tbsp cornstarch
Whipped cream or stabilized whipped topping (optional)
White chocolate drizzle or powdered sugar (optional)

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Instructions

Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it for easy removal.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs and vanilla extract and beat until smooth.
Mix in the all-purpose flour, baking powder, and salt until just combined. The dough will be thick and slightly sticky.
Spread about two-thirds of the dough into the prepared baking pan, pressing it down evenly to form a base layer.
In a separate bowl, toss the chopped strawberries with cornstarch and optional sugar. Spread the strawberry mixture evenly over the shortcake base.
Drop spoonfuls of the remaining dough over the strawberry layer. It’s okay if it doesn’t completely cover the strawberries.
Place the pan in the oven and bake for 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Let the bars cool completely in the pan before slicing. Top with whipped cream or a dusting of powdered sugar for an extra touch before serving.

Notes

Ensure that your butter and eggs are at room temperature for a smoother batter.
Don’t overmix the dough, as this can make the base dense. Mix until the dry ingredients are just incorporated.
If the strawberries are very juicy, let them drain on paper towels to absorb excess moisture before adding them to the filling.
Allow the bars to cool completely before slicing to ensure they hold their shape better.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 260 kcal
Sugar: 16g
Sodium: 130mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg