Strawberry Shortcake Bars (20 Minutes)

Okay, imagine this: warm sunshine streaming through the window, the sweet smell of fresh strawberries mingling with buttery vanilla notes filling your kitchen—and in just 20 minutes, you have a dessert that tastes like a slice of summer itself. These Strawberry Shortcake Bars bring all the joy of the classic treat, but without the fuss of assembling individual cakes or whipping cream separately. The crumbly, tender crust combines perfectly with juicy berries and just the right touch of sweetness. Trust me, once you try these, they’ll become your go-to whenever strawberries are in season or when you need a quick but show-stopping dessert for friends.

Quick Facts

• Yield: Serves 9–12
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Ingredients

For the Main Dish:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into small pieces
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, hulled and sliced
• 2 tablespoons brown sugar
• 1 tablespoon all-purpose flour (for strawberries)

How I Make It

Step 1:

Preheat your oven to 350°F. In a mixing bowl, whisk together flour, granulated sugar, baking powder, and salt. Then, toss in the cold butter pieces and use your fingers or a pastry cutter to work it into the flour until it looks like coarse crumbs with some pea-sized bits.

Step 2:

Beat the egg and vanilla together, then pour into the flour mixture. Stir until just combined into a slightly sticky dough—don’t overmix or it gets tough!

Step 3:

Press about two-thirds of the dough evenly into the bottom of a greased 8×8 baking pan. Make sure to pack it down gently but firmly to form a nice base.

Step 4:

In a separate bowl, toss the sliced strawberries with brown sugar and flour. This helps thicken the juices so your bars aren’t soggy.

Step 5:

Evenly spread the strawberries over the crust layer. Crumble the remaining dough over the top to form a rustic, crumbly topping.

Step 6:

Bake for about 10 minutes, until the top is golden and the strawberry juices are bubbling around the edges. Let cool before slicing into bars.

Variations & Tips

• Add a pinch of cinnamon to the crumb topping for a warm spice note.
• Use frozen strawberries in a pinch—just thaw and drain excess liquid.
• Swap the vanilla for almond extract for a different flavor twist.
• Serve with a dollop of whipped cream or vanilla ice cream for extra indulgence.
• Try other berries like blueberries or raspberries using the same method.

How I Like to Serve It

I love these bars fresh out of the oven on a lazy weekend afternoon with a steaming mug of coffee or tea. They also brighten up summer picnics, potlucks, and even casual dinner parties. For a festive touch, sprinkle with powdered sugar or drizzle with a little melted white chocolate.

Notes

• Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for 4 days.
• Reheat gently in the microwave for about 15 seconds to bring back that fresh-baked warmth.

Closing: This recipe hits all the sweet, fruity, buttery notes that make strawberry shortcake a classic—except it’s quicker and easier, so you can enjoy that happy, homemade feeling anytime.