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Easy Strawberry Shortcake Bars with Buttery Crust

These irresistible strawberry shortcake bars feature a rich buttery shortbread crust topped with fresh strawberry filling and finished with a sprinkle of crumble. They're incredibly easy to make without ever turning on your oven - perfect for picnics, parties, or whenever you need a quick dessert that looks impressive.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 4 hours 30 minutes
Servings: 12 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 4 cups fresh strawberries, hulled and sliced
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 3 tablespoons unsalted butter, cold and cubed

Method
 

Instructions
  1. Prepare the Buttery Crust: In a medium bowl, mix together the flour, softened butter, sugar, and salt until a soft dough forms. Press this mixture firmly and evenly into the bottom of a 9x13 inch baking pan lined with parchment paper.
  2. Create the Strawberry Filling: In a saucepan, combine sliced strawberries, sugar, cornstarch, lemon juice, and vanilla extract. Cook over medium heat, stirring frequently, until the mixture thickens and the strawberries soften (about 8-10 minutes). Remove from heat and let cool slightly.
  3. Make the Crumble Topping: In a small bowl, combine flour and brown sugar. Add the cold cubed butter and use your fingers or a pastry cutter to work the butter into the flour mixture until it resembles coarse crumbs.
  4. Assemble and Set: Spread the strawberry filling evenly over the prepared crust. Sprinkle the crumble topping over the strawberry layer. Refrigerate for at least 4 hours (or overnight) to allow the bars to set completely before slicing.

Notes

For the best crust: Make sure your butter is properly softened - it should be soft but still cool to the touch. Press the crust mixture firmly into the pan to create an even base. Use a sharp knife dipped in hot water for clean slices. Store in an airtight container in the refrigerator for up to 5 days.