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Strawberry Shortcake Bars with Buttery Crumb Topping

A delightful twist on classic strawberry shortcake, these bars combine ripe strawberries with a buttery, crumbly topping for an irresistible treat.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the crust and topping
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, melted Can substitute with ghee or plant-based butter for a dairy-free version.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
For the filling
  • 1 cup fresh strawberries, sliced Fresh strawberries are recommended for optimal flavor.
  • 1/4 cup powdered sugar For dusting on top before serving.
  • 1 cup whipped cream For serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C) and line an 8×8 inch baking dish with parchment paper for easy removal.
  2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Mix well to ensure that the baking powder is evenly distributed.
  3. Pour the melted butter into the dry ingredients and stir until well combined. The mixture should be crumbly and slightly wet.
  4. Reserve about a cup of the crumb mixture for the topping. Press the remaining mixture into the bottom of the prepared baking dish evenly.
Assembly
  1. Spread the sliced strawberries evenly over the crust, creating a beautiful layer of fruit.
  2. Sprinkle the reserved crumb mixture over the strawberries, ensuring that the berries are covered.
Baking
  1. Place the dish in the preheated oven and bake for about 25 minutes, or until the top is golden and the strawberries are bubbling.
  2. Allow the bars to cool in the dish for 10-15 minutes before removing them using the parchment paper. Cut into squares and dust with powdered sugar. Serve with whipped cream on the side.

Notes

To ensure best flavor and texture, store leftover bars in an airtight container in the refrigerator for up to 3 days. They can be frozen for up to a month. To reheat, place bars in a preheated oven at 350°F (180°C) for about 10 minutes.