Easy Strawberry Shortcake Bars
A delightful twist on a classic strawberry shortcake, these bars feature a tender, buttery crust topped with fresh strawberries and fluffy whipped cream, perfect for summer gatherings.
Ingredients
For the shortcake
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 cups unsalted butter, chilled and cubed Ensure butter is cold for a flaky texture.
- 1/3 cups milk
For the topping
- 2 cups fresh strawberries, hulled and sliced Choose ripe, sweet strawberries.
- 1 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper.
- In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk until well blended.
- Cut in the chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add milk to the flour mixture and combine until just moistened.
- Spread the batter evenly in the prepared baking dish. Bake for 20-25 minutes until golden brown and a toothpick inserted into the center comes out clean.
- Allow the shortcake to cool completely in the pan on a wire rack.
Topping
- While the bars cool, prepare the whipped cream. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Once the bars are cooled, spread a layer of whipped cream over the top.
- Layer the sliced strawberries on top of the whipped cream, then add another layer of whipped cream, if desired.
- Cut into bars and serve immediately or refrigerate until ready to enjoy.
Notes
Serve with vanilla ice cream or a refreshing glass of lemonade. Can be stored in the refrigerator for 2-3 days.