A delightful take on the classic dessert, Strawberry Shortcake Bars are a perfect blend of a buttery base, moist cake, and a fresh strawberry cream layer. This treat combines the nostalgic charm of strawberry shortcake with the ease and portability of dessert bars, making them ideal for picnics, parties, or a simple family dessert.

Why You’ll Love This Recipe

Strawberry Shortcake Bars are more than just a pretty dessert—they deliver in taste, texture, and simplicity. These bars are easy to make with pantry staples and fresh strawberries. The layered construction offers a satisfying contrast: a rich and tender cake foundation topped with juicy berries. They’re perfect for strawberry season and can be enjoyed chilled or at room temperature.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

fresh strawberries, chopped
all-purpose flour
baking powder
granulated sugar
salt
unsalted butter, melted
large eggs
vanilla extract
heavy cream

directions

Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking dish with parchment paper.
In a mixing bowl, combine flour, baking powder, sugar, and salt.
In a separate bowl, whisk together the eggs, melted butter, vanilla extract, and heavy cream until well blended.
Slowly incorporate the wet mixture into the dry ingredients, stirring until the batter is smooth.
Gently fold in the chopped strawberries.
Transfer the batter into the prepared baking dish, smoothing the surface.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bars to cool completely in the pan. Slice into squares and optionally top with more strawberries or a crumb topping.

Servings and timing

Servings: 9 bars
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Calories: 280 kcal per serving

Variations

Berry Mix: Replace or mix the strawberries with blueberries or raspberries for a mixed berry twist.
Lemon Zest: Add a teaspoon of lemon zest to the batter for a citrusy brightness.
Cream Cheese Layer: Spread a thin layer of sweetened cream cheese before adding the strawberries for a richer flavor.
Gluten-Free: Substitute the flour with a gluten-free all-purpose blend.
Chocolate Chip: Stir in white chocolate chips for a sweet contrast to the tart strawberries.

storage/reheating

Store the bars in an airtight container in the refrigerator for up to 4 days. To enjoy them warm, heat briefly in the microwave for about 10–15 seconds. They are also delicious served chilled.

FAQs

How do I know when the bars are done baking?

Insert a toothpick into the center; if it comes out clean or with a few moist crumbs, the bars are ready.

Can I use frozen strawberries?

Yes, but thaw and drain them well to avoid excess moisture in the batter.

Can I double this recipe?

Yes, double the ingredients and use a 9×13-inch pan. Adjust the baking time accordingly.

Do I need to refrigerate the bars?

Yes, due to the cream and fruit content, they should be stored in the fridge.

Can I use a different type of cream?

Heavy cream is best, but you can substitute with half-and-half for a lighter version.

How long will these bars stay fresh?

They will stay fresh in the refrigerator for up to 4 days.

Can I freeze these bars?

Yes, wrap them tightly and freeze for up to 1 month. Thaw in the fridge before serving.

What can I use instead of parchment paper?

You can grease the pan thoroughly with butter or use non-stick spray.

Can I add a topping?

Yes, whipped cream, crumble topping, or a dusting of powdered sugar works well.

Can I make this recipe dairy-free?

Use dairy-free butter and cream alternatives, such as coconut cream or almond milk creamers.

Conclusion

Strawberry Shortcake Bars are a sweet, satisfying twist on a beloved classic. Whether you’re hosting a summer gathering or just craving something fruity and indulgent, these bars offer a simple yet elegant dessert option. Their rich flavor and ease of preparation make them a staple recipe you’ll want to return to all strawberry season long.