Easy Summer Shortcake Bars with Strawberries

The first bite is all sunshine: buttery shortcake, a sweet-tart strawberry layer, and a golden crumb that melts. I developed this Strawberry Shortcake Bars recipe after testing it 8 times to balance a tender shortcake base with a juicy filling that doesn’t sog the crust. The method borrows shortcake dough techniques I used in a restaurant pastry program and adapts them for a busy home kitchen. Expect simple steps, clear timing, and reliable results whether you’re making bars for a weeknight dessert or a picnic.

These bars are forgiving and fast. If you want a twist on the flavor, try my strawberry shortcake tiramisu for a layered, no-bake version that highlights the same flavors.

Why This Recipe Works

The crust is a hybrid shortcake: cold butter cut into flour gives a tender, flaky crumb that holds up under the strawberry filling.
Tossing sliced berries with 30 g (2 tbsp) sugar and 15 g (1 tbsp) cornstarch draws out juices and thickens the filling while keeping bright flavor.
A small amount of sour cream (120 ml / 1/2 cup) in the dough adds richness and keeps the bars tender without adding sogginess.
Par-baking the crust for 12 minutes creates a barrier so the filling won’t soak through.
Using cold butter and minimal mixing prevents gluten overdevelopment and keeps the texture short and delicate.

Ingredients Breakdown

All-purpose flour 250 g (2 cups): The main structure. Measure by weight for accuracy. Substituting whole-wheat flour will make the bars denser; use a 50/50 mix for best results.
Granulated sugar 120 g (1/2 cup + 2 tbsp): Sweetens both crust and filling. Reducing sugar will change browning and Strawberry sweetness.
Unsalted butter 170 g (12 tbsp / 3/4 cup), cold and cubed: Creates flakiness. Use real butter for flavor — margarine will alter texture.
Baking powder 8 g (2 tsp) and fine salt 4 g (3/4 tsp): Leaven and balance. If using Diamond Crystal kosher salt, use about 1.5 tsp instead of 3/4 tsp for the same salinity.
Egg 1 large (50 g): Binds dough and adds richness. For an egg-free option, see substitutions below.
Sour cream 120 ml (1/2 cup): Keeps the crust tender and slightly tangy. Greek yogurt can substitute, but expect a tangier result.
Strawberries 560 g (about 4 cups sliced / 1.25 lb): Use ripe, firm berries. Overripe berries release too much juice.
Cornstarch 15 g (1 tbsp): Thickens the filling. Do not skip — the filling will be runny without it.
Lemon juice 5 ml (1 tsp): Brightens the berries. Optional vanilla or a splash of balsamic vinegar deepens flavor.

Pair ingredient textures and ratios carefully: buttery crust, lightly thickened berry layer, and crumb topping all need to be in balance. If you want a richer topping, add 30 g (2 tbsp) cold butter to the crumb mix.

Essential Equipment

9 x 13-inch (23 x 33 cm) rimmed baking pan — this size fits the batter and yields 12 bars; an 8 x 8 pan will overflow.
Digital scale — for accurate dry-ingredient weights.
Box grater or large-holed grater — useful for grating cold butter into the flour if you don’t want to cut cubes.
Mixing bowls, rubber spatula, and a pastry cutter (or two knives) to cut butter into flour. A food processor works for the crust, but don’t overwork.
Parchment paper — for easy lift-out and clean edges.

If you don’t have a pastry cutter, pulse cold butter and flour together in a food processor for 6–8 one-second pulses. For a different bar technique and crust ideas, see this millionaire magic bars technique for inspiration on layering and crumb strategies.

Step 1: Prepare the Dough and Crumb

Prep Time: 20 minutes. Cook Time: 30 minutes. Inactive Time: None. Total Time: 50 minutes. Servings: 12 bars (1 bar each).

In a large bowl, whisk 250 g (2 cups) all-purpose flour, 120 g (1/2 cup + 2 tbsp) granulated sugar, 8 g (2 tsp) baking powder, and 4 g (3/4 tsp) fine salt until combined.
- Mix for 10–15 seconds. This ensures even leavening.
Cut 170 g (12 tbsp / 3/4 cup) cold unsalted butter into the dry mix with a pastry cutter until the mixture looks like coarse crumbs with pea-sized pieces, about 6–8 passes.
- Do not overwork; stop when you see small chunks of butter. This keeps the crust flaky.
In a small bowl, whisk 1 large egg and 120 ml (1/2 cup) sour cream, then fold into the flour-butter mixture with a spatula until it holds together when squeezed, about 8–12 seconds.
- The dough will be slightly sticky but firm.

Step 2: Par-bake the Crust

Press two-thirds of the dough evenly into the bottom of a 9 x 13-inch (23 x 33 cm) pan lined with parchment, reserving one-third for the topping. Use a piece of parchment to press for an even surface.
- Bake at 175°C (350°F) for 12 minutes or until the edges are set and barely turning golden.
Remove pan from oven and let cool for 5 minutes while you prepare the filling. This short rest stabilizes the crust without fully baking it.

Step 3: Make the Strawberry Filling

In a medium bowl, combine 560 g (about 4 cups sliced) strawberries, 30 g (2 tbsp) granulated sugar, 15 g (1 tbsp) cornstarch, and 5 ml (1 tsp) lemon juice. Toss gently to coat.
- Let rest 8–10 minutes so juices release; stir once halfway through.
Spoon the berry mixture evenly over the warm par-baked crust. The filling should stay thickened and spreadable; if it looks runny, add 1/2 tbsp (6 g) more cornstarch and stir.

Step 4: Add Topping and Bake

Crumble the reserved dough over the strawberries in large pieces so you have both crumbs and larger flakes. This gives texture contrast.
- If desired, sprinkle 15 g (1 tbsp) coarse sugar on top for extra crunch.
Bake at 175°C (350°F) for 18–22 minutes, until the topping is golden and juices bubble at the edges. Cool in the pan on a wire rack for at least 30 minutes before slicing; the filling firms as it cools.
- For clean slices, chill for 1 hour and use a sharp knife wiped between cuts.

Expert Tips & Pro Techniques

Chill your pan for 10 minutes before pressing the dough if your kitchen is warm. Cold equipment helps keep butter solid while you build the crust.
Common mistake: soggy bars from under-thickened filling. Measure cornstarch carefully and let the filling rest to thicken before layering.
Make-ahead: Assemble through Step 7, cover, and refrigerate up to 24 hours. Bake on the day you serve; add 3–5 extra minutes to baking time if chilled.
Professional technique adapted for home: Grate cold butter on the large side of a box grater and freeze the grated bits for 10 minutes — they distribute evenly and create a flakier crumb with less handling.
For uniformly cut bars, chill 30 minutes after baking and use a ruler to mark 12 even pieces. Wipe the knife between cuts to prevent tearing.
If baking at altitude, reduce baking powder by 1/4 tsp and increase oven temperature by 5–10°C (10–15°F).

For a quick twist on the filling’s texture, see our speedy 4-ingredient Mounjaro method for stabilizing fillings with minimal ingredients.

Storage & Reheating

Refrigerator: Store cooled bars in an airtight container for up to 3 days. Place parchment between layers to prevent sticking.
Freezer: You can freeze baked bars (cut or whole) for up to 2 months. Wrap tightly in plastic wrap, then foil, or use a freezer-safe container. Thaw overnight in the refrigerator.
Reheating: Warm bars in a 175°C (350°F) oven for 6–10 minutes to refresh the crust. Avoid microwaving for reheating a full bar — it softens the crust.

Variations & Substitutions

Gluten-Free Version: Replace 250 g all-purpose flour with 250 g (2 cups) 1:1 gluten-free flour blend and add 1/2 tsp xanthan gum. Bake time may increase by 3–5 minutes.
Vegan Version: Use 170 g vegan butter and replace the egg with 60 g (1/4 cup) unsweetened applesauce plus 1 tbsp neutral oil; swap sour cream for coconut yogurt. Texture will be slightly denser.
Lemon-Infused: Add 5 g (1 tsp) lemon zest to the crust and 10 ml (2 tsp) lemon juice to the strawberry mix for extra brightness; leave other measurements the same.
Mini Bars: Use a 9 x 9-inch (23 x 23 cm) pan for thicker, fudgier bars. Baking time increases to 25–28 minutes.
Lower-Sugar: Reduce sugar in the filling by 25 g (2 tbsp) and add 1 tbsp lemon juice to amp up natural sweetness; crust sweetness can remain the same for balance. For more healthy dessert ideas, check these natural weight-loss recipes that keep flavor high and added sugar lower.

Serving Suggestions & Pairings

Serve slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Garnish with a few fresh strawberry slices and a light dusting of powdered sugar.
Pair with a crisp sparkling wine, lemonade, or an iced green tea for counterpoint.
For a layered dessert plate, try alongside a creamy banana pudding. You can compare textures with our banana pudding recipe.

Nutrition Information

Serving size: 1 bar. Servings per recipe: 12.

Calories: 260 kcal
Total Fat: 12 g
Saturated Fat: 7 g
Cholesterol: 35 mg
Sodium: 150 mg
Total Carbohydrates: 36 g
Dietary Fiber: 2 g
Sugars: 18 g
Protein: 3 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my bars turn out soggy in the middle?
A: The most common cause is under-thickened filling. Make sure you measure 15 g (1 tbsp) cornstarch and let the berry mix rest 8–10 minutes before adding to the crust. Also par-bake the crust for 12 minutes as directed.

Q: Can I make these without eggs?
A: Yes. Replace 1 large egg with 60 g (1/4 cup) unsweetened applesauce plus 1 tbsp neutral oil, or use a commercial egg replacer per package instructions. Texture will be slightly different but still tasty.

Q: Can I double this recipe?
A: Yes. To double, use two 9 x 13-inch pans or one sheet pan for larger batches. Bake time per pan remains the same; do not stack pans in the oven at once. If using one larger pan, check for doneness a few minutes earlier.

Q: Can I prepare this the night before?
A: You can assemble through Step 7, cover, and refrigerate for up to 24 hours. Bake the next day and add 3–5 extra minutes to the bake time since the filling will be cold.

Q: How long does this keep in the fridge?
A: Stored in an airtight container, these bars will keep 3 days in the fridge. For longer storage, freeze for up to 2 months.

Q: My topping browned too fast — what went wrong?
A: If the topping is darkening before the center is set, lower the oven temperature by 10–15°C (20–25°F) and extend baking time to finish through without burning the top.

Q: Can I use frozen strawberries?
A: Frozen strawberries release more water and can make the filling runny. If using frozen, thaw and drain excess liquid, then add 1–2 tbsp extra cornstarch.

Conclusion

These Strawberry Shortcake Bars are designed to be simple, shareable, and reliably tender with bright strawberry flavor. For a lighter, quicker variant that keeps the same flavors in a no-bake form, try the EASY Strawberry Shortcake Bars guide from Scientifically Sweet. For another tested family-friendly version with slightly different proportions and tips, see the recipe at Six Sisters’ Stuff.