Strawberry Shortcake Bars
Tender shortbread crust and crumb topping with jammy strawberries and vanilla glaze.
Ingredients
Ingredients
- 1 3/4 cups all purpose flour
- 1/3 cup granulated sugar
- 3 tablespoons packed light brown sugar
- 3/4 cup salted butter melted
- 1 teaspoon pure vanilla bean paste
- 3 cups chopped fresh strawberries
- 2 tablespoons granulated sugar
- 1 tablespoon all purpose flour
- 1/2 cup powdered sugar
- 1 tablespoon light or heavy whipping cream
- 1/4 teaspoon pure vanilla bean paste
Instructions
- Preheat the oven to 350°F. Line an 8x8 inch square baking pan with parchment paper, leaving a 2 inch overhang on 2 opposite sides for easy lifting.
- In a medium bowl, stir together 1 3/4 cups flour, 1/3 cup granulated sugar, and light brown sugar until combined.
- Add the melted butter and 1 teaspoon vanilla bean paste to the flour mixture and mix until the dough forms soft, sandy clumps that hold together when pressed.
- Press about two thirds of the dough firmly and evenly into the prepared pan, smoothing the surface with the bottom of a measuring cup.
- Bake the crust for 18 to 20 minutes, until the edges look lightly golden and the surface looks set. Place on a rack to cool slightly while you prepare the filling.
- In another bowl, gently toss the chopped strawberries with 2 tablespoons granulated sugar and 1 tablespoon flour until the fruit is evenly coated.
- Spoon the strawberry mixture evenly over the warm crust, spreading it into an even layer without pressing down hard.
- Crumble the remaining dough evenly over the strawberries, leaving small gaps where the fruit can peek through.
- Return the pan to the oven and bake for 18 to 20 minutes, until the topping is golden and the edges are bubbling thickly.
- Remove from the oven and let the bars cool completely in the pan on a wire rack.
- In a small bowl, whisk together the powdered sugar, cream, and 1/4 teaspoon vanilla bean paste until smooth and pourable.
- Drizzle the vanilla glaze evenly over the cooled bars, then let the glaze set for about 15 minutes.
- Use the parchment overhang to lift the bars from the pan and transfer to a cutting board. Cut into 12 bars and serve.
Notes
- If you use unsalted butter, add 1/4 teaspoon fine salt to the crust mixture.
- For cleaner slices, chill the baked and glazed bars in the refrigerator for 20 to 30 minutes before cutting.
- For cleaner slices, chill the baked and glazed bars in the refrigerator for 20 to 30 minutes before cutting.