Introduction
There’s something undeniably delightful about the combination of ripe strawberries and soft, buttery cake. Strawberry shortcake bars bring that classic flavor into a convenient, shareable dessert that’s perfect for any summer gathering or sweet treat craving. Whether you’re having friends over for a sunny afternoon or just need a little something sweet to brighten your day, these bars are sure to impress with their rich, creamy topping and a burst of fresh strawberry goodness.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and diced
- 1 cup heavy cream
- 1 tablespoon powdered sugar
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 16 bars
Directions and Instructions
- Begin by preheating your oven to 350°F (175°C) and prepare an 8×8 inch baking pan by lining it with parchment paper. Leave a little overhang to make lifting the bars out easier later.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
- Pour in the melted butter, crack in the egg, and add the vanilla extract. Mix it all together gently until just combined; don’t worry if a few flour streaks remain.
- Now it’s time to fold in the diced strawberries with care, preserving their shape to ensure those juicy pockets of sweetness throughout the bars.
- Transfer the luscious batter into your prepared baking pan, spreading it out evenly to create a smooth surface.
- Bake in your preheated oven for 25-30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean, revealing the moistness of the bars.
- Once baked, remove the pan from the oven and let the bars cool in the pan for about 10 minutes. Then, carefully lift them out using the parchment overhang and place them on a wire rack to cool completely.
- While your bars are cooling, whip the heavy cream and powdered sugar together in a mixing bowl until soft peaks form. This light and fluffy topping is the icing on the cake — or in this case, the bars!
- Once fully cooled, slice the dessert into squares and serve with a generous dollop of whipped cream on top of each bar. Enjoy the delightful combination of flavors!
Notes or Tips
- Feel free to experiment with other fruits, like raspberries or blueberries, to mix things up!
- For an extra layer of flavor, consider adding a teaspoon of lemon zest to the batter.
- These bars can be made a day ahead; just store them in an airtight container in the fridge.
Cooking Techniques
This recipe uses the method of folding, which helps to incorporate delicate ingredients like strawberries without breaking them down. Ensure you use a gentle hand when folding to keep those gorgeous berry pieces intact. Baking at the right temperature is crucial for achieving that perfect golden brown on top while ensuring the inside remains fluffy and moist.
FAQ
- Can I use frozen strawberries? Yes! Just ensure they are thawed and excess moisture is drained before folding them into the batter.
- How should I store the leftover bars? Keep the bars covered in the refrigerator for up to 3 days; they will stay fresh and delicious!
- Can I make these gluten-free? Absolutely! Substitute all-purpose flour with a 1:1 gluten-free flour blend for a great alternative.
Conclusion
These strawberry shortcake bars perfectly capture the essence of summer in every bite. With their fluffy texture, fresh strawberry flavor, and rich whipped cream, they’re not just a dessert — they’re a celebration of seasonal sweetness. Gather your loved ones, whip up a batch, and savor this delightful treat that’s sure to become a favorite in your home!