Summer is the season of sunshine, laughter, and, of course, delicious desserts. One of my all-time favorites is Strawberry Shortcake Bars. These delightful treats are not just a feast for the eyes; they’re a quick solution for those busy days when you want to impress your loved ones without spending hours in the kitchen. With a soft cake base, fresh strawberries, and fluffy whipped cream, each bite is a burst of summer. Trust me, once you make these bars, they’ll become a staple at your gatherings, bringing smiles and sweet memories to every occasion.
Why You’ll Love This Strawberry Shortcake Bars
These Strawberry Shortcake Bars are the perfect blend of ease and flavor. They come together quickly, making them ideal for those last-minute gatherings or lazy summer afternoons. The soft cake base pairs beautifully with the juicy strawberries and creamy topping, creating a delightful treat that everyone will love. Plus, they’re easy to cut and serve, so you can focus on enjoying the moment rather than stressing in the kitchen.
Ingredients
Let’s kick off with the freshest ingredients for a mouthwatering feast. Here’s what you’ll need:
All-purpose flour: This forms the base of your cake, giving it structure and a soft texture.
Granulated sugar: Sweetens the cake and balances the tartness of the strawberries.
Baking powder: A leavening agent that helps the cake rise, making it light and fluffy.
Salt: Enhances the flavors and balances the sweetness.
Unsalted butter: Adds richness and moisture to the cake. Make sure it’s softened for easy mixing.
Egg: Binds the ingredients together and contributes to the cake’s structure.
Vanilla extract: Infuses a warm, sweet flavor that complements the strawberries beautifully.
Milk: Adds moisture and helps create a tender crumb in the cake.
Fresh strawberries: The star of the show! They provide a burst of flavor and freshness.
Lemon juice: Brightens the strawberries and enhances their natural sweetness.
Heavy whipping cream: Essential for making the luscious whipped topping that crowns the bars.
Powdered sugar: Sweetens the whipped cream and helps it hold its shape.
Optional ingredients: For a twist, consider adding almond extract to the whipped cream or a layer of lemon curd beneath it for extra zing.
Exact measurements for these ingredients can be found at the bottom of the article, ready for you to print and take to the kitchen!
How to Make Strawberry Shortcake Bars
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). This ensures your Strawberry Shortcake Bars bake evenly. While the oven warms up, grab a 9×13-inch baking pan. Grease it lightly and line it with parchment paper, leaving some overhang. This little trick makes it super easy to lift the bars out later. Trust me, you’ll thank yourself when it’s time to serve!
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. This step is crucial as it combines the dry ingredients evenly, ensuring a fluffy cake. Take a moment to enjoy the sweet aroma of the sugar and flour mingling together. It’s a simple yet satisfying part of the process!
Step 3: Combine Wet Ingredients
Now, it’s time to add the wet ingredients. Toss in the softened butter, egg, vanilla extract, and milk into the dry mix. Use a spatula or mixer to blend everything until just combined. Be careful not to overmix; a few lumps are perfectly fine. The batter should be smooth and creamy, ready to transform into a delicious cake!
Step 4: Bake the Cake
Pour the batter into your prepared baking pan, spreading it evenly. Pop it into the preheated oven and bake for 25-30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. The smell wafting through your kitchen will be heavenly, making it hard to wait for the cake to cool!
Step 5: Prepare the Strawberries
While the cake cools, it’s time to prepare the strawberries. In a bowl, combine the hulled and sliced strawberries with lemon juice. Let them sit for about 10-15 minutes. This process, called maceration, draws out the juices and enhances their sweetness. You’ll end up with juicy, flavorful strawberries that will elevate your dessert!
Step 6: Whip the Cream
In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract together. Use a hand mixer or stand mixer to beat until soft peaks form. This should take just a few minutes. The whipped cream should be light and fluffy, ready to crown your Strawberry Shortcake Bars with a luscious topping!
Step 7: Assemble the Bars
Once the cake has cooled completely, it’s time to assemble. Spread the whipped cream evenly over the top of the cake. Then, layer the macerated strawberries on top of the whipped cream. The vibrant red strawberries against the white cream create a stunning visual. It’s a feast for the eyes and the taste buds!
Step 8: Cut and Serve
Finally, use the parchment paper overhang to lift the cake out of the pan. Place it on a cutting board and cut it into bars. Serve immediately for the best experience, or refrigerate until you’re ready to enjoy. Each bite is a delightful combination of flavors, perfect for summer gatherings!
Tips for Success
Make sure your butter is softened for easy mixing; it should be at room temperature.
Don’t skip the maceration step for the strawberries; it enhances their flavor significantly.
For a fluffier whipped cream, chill your mixing bowl and beaters beforehand.
Use a serrated knife to cut the bars for clean edges.
Store any leftovers in the fridge, but enjoy them within a couple of days for the best taste.
Equipment Needed
9×13-inch baking pan: A standard size for even baking. If you don’t have one, a similar-sized dish will work.
Mixing bowls: Use any size you have on hand; just make sure they’re large enough for mixing.
Whisk: Essential for combining dry ingredients. A fork can work in a pinch!
Hand mixer or stand mixer: For whipping cream. A whisk will do if you’re feeling adventurous.
Spatula: Perfect for spreading the batter and whipped cream evenly.
Variations
Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend for a delicious gluten-free option.
Berry Medley: Mix in other berries like blueberries or raspberries for a colorful twist on the classic flavor.
Chocolate Drizzle: Drizzle melted chocolate over the whipped cream for an indulgent touch that chocolate lovers will adore.
Vegan Option: Use plant-based butter, a flax egg, and coconut cream for a vegan-friendly version of these bars.
Almond Flavor: Add a teaspoon of almond extract to the whipped cream for a nutty flavor that pairs beautifully with strawberries.
Serving Suggestions
Pair your Strawberry Shortcake Bars with a scoop of vanilla ice cream for an extra creamy treat.
Serve alongside a refreshing glass of iced tea or lemonade to complement the sweetness.
Garnish with fresh mint leaves for a pop of color and added freshness.
For a festive touch, dust with powdered sugar just before serving.
FAQs about Strawberry Shortcake Bars
Can I make Strawberry Shortcake Bars ahead of time?
Absolutely! You can prepare the cake a day in advance and store it in the fridge. Just add the whipped cream and strawberries right before serving for the best texture and flavor.
How do I store leftover Strawberry Shortcake Bars?
Store any leftovers in an airtight container in the refrigerator. They’re best enjoyed within a couple of days, as the strawberries can release moisture over time.
Can I use frozen strawberries instead of fresh?
While fresh strawberries are ideal, you can use frozen ones in a pinch. Just make sure to thaw and drain them well to avoid excess moisture in your bars.
What can I substitute for heavy whipping cream?
If you’re looking for a lighter option, you can use whipped topping or coconut cream. Both will give you a deliciously creamy layer on your bars.
Are Strawberry Shortcake Bars suitable for a gluten-free diet?
Yes! Simply swap the all-purpose flour with a 1:1 gluten-free baking blend. This way, everyone can enjoy this delightful summer dessert!
Final Thoughts
Creating Strawberry Shortcake Bars is more than just baking; it’s about crafting sweet memories. Each layer tells a story, from the soft cake base to the vibrant strawberries and fluffy whipped cream. These bars are perfect for summer gatherings, family picnics, or simply enjoying on a sunny afternoon. They bring a sense of joy and nostalgia, reminding us of carefree days spent outdoors. So, roll up your sleeves, gather your loved ones, and dive into this delightful recipe. Trust me, every bite will transport you to a sunny day filled with laughter and happiness!
Strawberry Shortcake Bars are a delightful summer dessert featuring a soft cake base topped with fresh strawberries and whipped cream.
Ingredients
Scale
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup milk
2 cups fresh strawberries, hulled and sliced
1 tablespoon lemon juice
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Add the softened butter, egg, vanilla extract, and milk to the dry ingredients. Mix until just combined and the batter is smooth.
Pour the batter into the prepared baking pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely in the pan.
While the cake is cooling, combine the sliced strawberries and lemon juice in a bowl. Let them sit for about 10-15 minutes to macerate.
In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Once the cake has cooled, spread the whipped cream over the top evenly. Then, layer the macerated strawberries on top of the whipped cream.
Use the parchment paper to lift the cake out of the pan. Cut into bars and serve immediately or refrigerate until ready to serve.
Notes
For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
For added flavor, try mixing in a teaspoon of almond extract into the whipped cream or adding a layer of lemon curd beneath the whipped cream.
