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Lily

Strawberry Shortcake Bars: A Delicious Summer Treat!

Strawberry Shortcake Bars are a delightful summer dessert featuring a soft cake base topped with fresh strawberries and whipped cream.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Add the softened butter, egg, vanilla extract, and milk to the dry ingredients. Mix until just combined and the batter is smooth.
  4. 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.
  5. 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.
  6. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  7. Once the cake has cooled, spread the whipped cream over the top evenly. Then, layer the macerated strawberries on top of the whipped cream.
  8. Use the parchment paper to lift the cake out of the pan. Cut into bars and serve immediately or refrigerate until ready to serve.

Nutrition

Serving: 1barCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 30mgSodium: 150mgFiber: 1gSugar: 15g

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.

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