Name: Easy Strawberry Shortcake Bars
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, melted; 1 cup granulated sugar; 2 large eggs; 2 teaspoons pure vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; 2 cups fresh strawberries, hulled and chopped; 1 tablespoon cornstarch; 2 tablespoons granulated sugar (for strawberries); Whipped cream, for serving

Hey y'all! If you're dreaming of classic strawberry shortcake with a fun twist, these Easy Strawberry Shortcake Bars are just what you need. With a buttery shortbread crust, fluffy vanilla-rich cake, juicy strawberry filling, and a dollop of whipped cream, every bite is sweet, soft, and bursting with summer flavor. They're perfect for parties, picnics, or a casual weeknight dessert. Let's get cooking!

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Why You'll Love This

Ultra easy to make—no fancy equipment or techniques required.
Each bar layers sweet, fresh strawberries with a tender cake and buttery, crumbly base.
Perfect for sharing at BBQs, potlucks, or as a fun after-school treat.
Simple ingredients you probably already have at home.
Great to make ahead for busy schedules or meal prep.

Ingredients

1 cup (2 sticks) unsalted butter, melted
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 cups fresh strawberries, hulled and chopped
1 tablespoon cornstarch
2 tablespoons granulated sugar (for strawberries)
Whipped cream, for serving

Directions

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Step 1: Prepare the Strawberries

In a medium bowl, toss the chopped strawberries with cornstarch and 2 tablespoons sugar. Set aside to macerate while you prepare the batter.

Step 2: Start the Batter

Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or grease well.
In a large bowl, whisk together the melted butter and 1 cup sugar until smooth. Add eggs and vanilla extract, whisking until well combined.

Step 3: Add Dry Ingredients

In a separate bowl, combine the flour, baking powder, and salt. Gradually add dry ingredients to the wet mixture, mixing gently until just combined and a soft dough forms.

Step 4: Assemble the Bars

Spread ⅔ of the dough into the bottom of the prepared pan, pressing it into an even layer with your fingers or a spatula.
Evenly sprinkle the strawberry mixture over the dough.
Drop spoonfuls of the remaining dough over the strawberries, leaving some berries peeking through for a pretty look.

Step 5: Bake

Bake for 28–32 minutes, or until the bars are lightly golden on top and a toothpick inserted into the center comes out clean. Cool completely in the pan.

Step 6: Slice & Serve

Once cooled, lift the bars out of the pan using the parchment paper. Slice into squares. Top each with a dollop of whipped cream just before serving.

Notes

Let the bars cool completely before slicing for clean edges.
Use parchment paper for easy removal and simple cleanup.
Frozen strawberries can be used in a pinch—just thaw and drain well first.

Variations

Swap in blueberries or raspberries for a different fruity twist.
Drizzle with melted white chocolate for a sweeter finish.
Fold lemon zest into the batter for a bright, zesty kick.

Required Equipment

9x13-inch baking pan
Parchment paper or nonstick spray
Mixing bowls
Whisk and spatula
Measuring cups and spoons

Storage Instructions

Store bars in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
Freeze individually wrapped bars for up to 2 months.
Bring to room temperature before serving for the best texture.

Serving Recommendations

Top each bar with fresh whipped cream and extra strawberry slices.
Pair with a scoop of vanilla ice cream on warm summer days.
Serve alongside iced tea or lemonade for a refreshing dessert pairing.

Pro Tips

Don’t overmix the dough—this keeps the bars tender and light.
Let the bars cool fully; if you’re in a hurry, refrigerate for 30 minutes before slicing.
For extra strawberry flavor, add a tablespoon of strawberry jam to the berries before layering.

FAQ

Can I use frozen strawberries?: Yes! Just thaw and drain them well to remove extra moisture before mixing with the sugar and cornstarch.
Can I make these bars ahead of time?: Absolutely—these bars taste great the day after baking and are perfect for prepping ahead.
Do I have to use parchment paper?: No, but it makes removing the bars much easier and helps with cleanup. Greasing the pan well also works.