Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Close-up of a layered strawberry shortcake bar with a shiny glazed topping

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Strawberry Shortcake Bars with Sparkling Crunch

Recipe by Chloe Davis

These jammy, butter-rich bars deliver all the comfort of classic strawberry shortcake in a highly shareable, sliceable format. By using a single dough for both the tender, cake-like base and the golden crumble on top—finished with a generous sprinkle of turbinado sugar for a bakery-style crunch—you get maximum payoff with minimal active prep.

  • Total Time3 hours 13 minutes
  • Yield16 bars (serves 16) 1x

Ingredients

Scale

Shortcake Crust & Crumble

  • ¾ cup (1.5 sticks / 170g) unsalted butter, melted
  • ½ cup (100g) granulated sugar
  • ¼ cup (53g) packed light brown sugar
  • 1 ½ teaspoons pure vanilla extract
  • 1 ⅔ cups (215g) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 tablespoon turbinado sugar (raw sugar), for finishing

Strawberry Filling

  • 1 lb (454g) fresh strawberries, hulled and diced (about 3 cups)
  • 3 tablespoons (37g) granulated sugar
  • 1 tablespoon (8g) cornstarch
  • 1 teaspoon fresh lemon zest
  • 1 tablespoon fresh lemon juice

Vanilla-Lemon Glaze

Instructions

  1. Prep the pan and oven: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving enough overhang on two opposite sides to easily lift the bars out later. Lightly grease the exposed pan sides.
  2. Mix the crust and crumble dough: In a medium mixing bowl, whisk together the melted butter, granulated sugar, brown sugar, and vanilla extract until smooth. Add the flour, baking powder, and kosher salt. Stir with a spatula until a thick, uniform dough forms.
  3. Par-bake the base: Reserve ¾ cup of the dough to use as the crumb topping; set it aside. Transfer the remaining dough into the prepared pan, using your hands or the back of a measuring cup to press it into an even, flat layer. Bake for 16 to 18 minutes, or until the edges are just beginning to turn pale golden. Let cool in the pan for 10 minutes.
  4. Prep the filling: While the crust cools slightly, place the diced strawberries in a bowl. Sprinkle the sugar, cornstarch, lemon zest, and lemon juice over the top. Toss gently until the berries are evenly coated and no dry pockets of cornstarch remain.
  5. Assemble and bake: Spoon the strawberry mixture over the par-baked crust, spreading it into an even layer. Take the reserved ¾ cup of dough and crumble it over the berries using your fingers, leaving some fruit peeking through. Sprinkle the turbinado sugar evenly over the crumble. Bake for 35 to 40 minutes, or until the fruit filling is bubbling aggressively and the crumble is a deep golden brown.
  6. Cool completely: Transfer the pan to a wire rack. Allow the bars to cool completely in the pan for at least 2 hours. (Slicing while warm will cause the berry filling to collapse.)
  7. Glaze and serve: In a small bowl, whisk together the powdered sugar, 1 tablespoon of cream, vanilla extract, and a tiny pinch of salt. If the glaze is too thick to drizzle, add the remaining cream a few drops at a time. Drizzle over the cooled bars. Using the parchment overhang, lift the block out of the pan, slice into 16 squares, and serve.

Notes

  • Why it works: The addition of baking powder to the dough provides just enough lift to transform a dense shortbread into a tender, cakey crumb that authentically mimics biscuit-style shortcake. Swapping flour for cornstarch in the filling ensures the strawberry juices turn into a glossy, sliceable jam rather than a cloudy paste.
  • Cooling is critical: Fruit bars rely on residual heat and cooling time for the starches to set. Do not rush the 2-hour cooling window, or the hot strawberries will slide right off the crust when cut.

Nutrition (per serving — estimates)

Calories: 210 | Total Carbs: 31g (Fiber: 1g, Sugar: 20g) | Fat: 9g (Saturated: 6g) | Protein: 1.5g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 15 minutes
  • Cooling Time: 2 hours
  • Cook Time: 58 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 bar
  • Calories: 210
  • Sugar: 20g
  • Fat: 9g
  • Saturated Fat: 6g
  • Carbohydrates: 31g
  • Fiber: 1g
  • Protein: 1.5g

Find it online: https://delicious.alfityan.org/2026/08/24/strawberry-shortcake-bars-with-a-turbinado-crunch/