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Easy Strawberry Shortcake Bars with Buttery Crust

These delightful bars feature a rich, buttery shortbread crust, a sweet and tangy fresh strawberry filling, and a luscious, light whipped cream topping, bringing all the flavors of classic shortcake into an easy-to-share bar format.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Buttery Crust
  • 2.5 cup all-purpose flour
  • 0.5 cup granulated sugar
  • 0.25 tsp salt
  • 1 cup unsalted butter cold, cubed
For the Strawberry Filling
  • 4 cup fresh strawberries hulled and diced
  • 0.5 cup granulated sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice freshly squeezed
For the Cream Topping
  • 2 cup heavy cream very cold
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 9x13 inch baking dish
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Electric mixer (stand or hand-held)
  • Parchment Paper
  • Measuring cups and spoons
  • Rubber Spatula
  • Small saucepan

Method
 

Prepare the Buttery Crust
  1. Preheat oven to 375°F (190°C). Line a 9x13 inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, and salt.
  3. Add the cold, cubed butter to the dry ingredients. Using a pastry blender, your fingertips, or a stand mixer with the paddle attachment, cut the butter into the flour mixture until it resembles coarse crumbs.
  4. Press the crust mixture evenly into the bottom of the prepared baking dish. Bake for 18-20 minutes, or until lightly golden brown. Remove from oven and let cool slightly while you prepare the filling.
Prepare the Strawberry Filling
  1. In a medium saucepan, combine the diced strawberries, granulated sugar, cornstarch, and lemon juice.
  2. Cook over medium heat, stirring frequently, until the mixture thickens and comes to a gentle boil, about 5-7 minutes. The strawberries should be soft but still hold some shape. Remove from heat and let cool slightly.
Assemble and Bake the Bars
  1. Pour the slightly cooled strawberry filling over the warm, pre-baked crust and spread evenly.
  2. Return the baking dish to the oven and bake for another 15 minutes, or until the filling is bubbly and the edges of the crust are golden brown.
  3. Remove from oven and let cool completely on a wire rack. This is crucial for the bars to set properly. Once cooled, you can refrigerate them for at least 1 hour to firm up even more before adding the topping.
Make the Cream Topping and Serve
  1. In a large, chilled mixing bowl, combine the very cold heavy cream, powdered sugar, and vanilla extract.
  2. Using an electric mixer, beat on high speed until stiff peaks form, about 3-5 minutes. Be careful not to overbeat, or it will turn into butter.
  3. Once the bars are completely cooled and firm, spread the whipped cream evenly over the strawberry layer.
  4. Slice into squares or rectangles and serve immediately. Garnish with a few fresh strawberry slices if desired.

Notes

For best results, make sure your heavy cream is very cold before whipping. You can chill your mixing bowl and whisk attachment in the freezer for 10-15 minutes prior to whipping for extra fluffy cream.
These bars are best served fresh due to the whipped cream topping. If you need to prepare them ahead of time, assemble the crust and filling layers, cool completely, and store them covered in the refrigerator for up to 2 days. Add the whipped cream topping just before serving.
Leftover bars with the cream topping should be stored in an airtight container in the refrigerator and consumed within 1-2 days.