Strawberry Shortcake Bars Summer (Print)

Buttery shortcake layered with strawberries and cream, ideal for sunny gatherings and sweet cravings.

# What You'll Need:

→ For the shortcake base

01 - 1 cup (226g) unsalted butter, softened
02 - 1 cup (200g) granulated sugar
03 - 2 large eggs
04 - 1 tsp vanilla extract
05 - 2 cups (250g) all-purpose flour
06 - 1 tsp baking powder
07 - ¼ tsp salt

→ For the filling

08 - 2 cups chopped fresh strawberries
09 - 1 tbsp granulated sugar (optional, for sweetening berries)
10 - 1 tbsp cornstarch

→ For the topping (optional)

11 - Whipped cream or stabilized whipped topping
12 - White chocolate drizzle or powdered sugar

# How to Make It:

01 - Preheat oven to 350°F (175°C). Line your baking pan with parchment paper and lightly grease.
02 - In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs and vanilla and beat until smooth.
03 - Mix in flour, baking powder, and salt until just combined. The dough will be thick.
04 - Spread about two-thirds of the batter into the bottom of the pan in an even layer.
05 - Toss chopped strawberries with cornstarch and a bit of sugar if desired. Spread evenly over the batter.
06 - Drop spoonfuls of the remaining batter over the strawberry layer. It won’t cover completely—that’s okay!
07 - Bake for 30–35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
08 - Let the bars cool completely in the pan. Top with whipped cream or dust with powdered sugar before slicing and serving.

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