Strawberry Shortcake Cookie Bars

These Strawberry Shortcake Cookie Bars are basically summer in a pan. They have a soft, chewy sugar cookie base packed with fresh strawberries and a sweet crumble on top. You’ll get all the flavors of a classic strawberry cake without the hassle of making individual biscuits. The ingredient list is very simple; all you need are readily available basic ingredients like butter, sugar, vanilla, flour, and baking powder. As for the fruit, fresh strawberries are essential, along with cornstarch to prevent them from becoming too soft.

Making them is a breeze, too. First, you mix up a quick sugar cookie dough and press most of it into a baking pan. Next, toss your chopped strawberries with the cornstarch and spread them over the base. Take the rest of your cookie dough, crumble it right over the top of the berries, and bake until it’s perfectly golden. That’s it! Let them cool before you slice into them so they hold their shape.

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Why You Will Love This Recipe

• Classic flavor: You will get a delicious taste of traditional strawberry cake without the hassle of making individual biscuits.
• No chill time: The cookie dough is formed quickly and placed directly into the tray.
• Perfectly portable: They can be easily cut into squares, making them an ideal and quick meal for picnics or family gatherings.
• The best texture: You’ll love the mix of the soft, chewy sugar cookie base and the sweet, baked strawberries.

Ingredients

Yield: 12 Bars

• Unsalted Butter – 1/2 cup (softened)
• Granulated Sugar – 1 cup
• Vanilla Extract – 1 teaspoon
• Large Egg – 1
• All-purpose Flour – 1 1/2 cups
• Baking Powder – 1 teaspoon
• Salt – 1/4 teaspoon
• Fresh Strawberries – 1 1/2 cups (diced)
• Cornstarch – 1 tablespoon

Suggestions & Alternatives:

• Healthy : Use whole wheat flour specifically for pastries instead of all-purpose flour, and reduce the amount of sugar to three-quarters of a cup.

Step-by-Step Instructions

Step 1: Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving a little overhang on the sides so you can lift the bars out easily later.

Step 2: In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This usually takes about two minutes with an electric hand mixer.

Step 3: Beat in the egg and vanilla extract. Make sure to scrape down the sides and bottom of the bowl with a rubber spatula so everything mixes evenly.

Step 4: Add the flour, baking powder, and salt. Stir just until the dough comes together. Be careful not to overmix, or your bars might turn out a bit dense.

Step 5: Take about two-thirds of the cookie dough and press it evenly into the bottom of your prepared pan. A great trick is to lightly wet your fingers so the dough doesn’t stick to your hands while you push it down.

Step 6: In a small bowl, toss the diced strawberries with the cornstarch. Make sure you dice them pretty small so they bake nicely and don’t create huge wet spots. Spread the coated berries evenly over the cookie dough base.

Step 7: Crumble the remaining one-third of the cookie dough over the top of the strawberries. It doesn’t have to be perfect at all; the messy crumble is part of the charm!

Step 8: Bake for 35 to 40 minutes. You’ll know they are done when the top is golden brown and the edges look set.

Step 9: Let the pan cool completely on a wire rack before cutting. If you cut into them while they’re warm, the strawberry juices will run and the bars will fall apart.

Serving Ideas and Best Times to Enjoy This Dish

These treats are surprisingly versatile. Since they are basically a handheld dessert, they go incredibly well alongside a classic backyard BBQ spread. Think grilled chicken, potato salad, and fresh corn on the cob. They also make a fantastic pairing with a light brunch, served up next to a savory quiche or a big fruit salad. If you really want to take things over the top for a sit-down dessert, serve a warm bar in a bowl with a giant scoop of vanilla bean ice cream.

As for the best time to make them, strawberry season is obviously the sweet spot. Late spring and early summer are when you’ll get the juiciest, most flavorful berries from the store or farmers market. They are always a massive hit at Memorial Day cookouts, Fourth of July parties, or just a lazy Sunday afternoon picnic at the park. Because they travel so well in a standard Tupperware container, I almost always pack a batch for road trips, potlucks, or long days down at the beach.

I’d love to hear your thoughts on this, so please come back and share your comments with me.

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Yield: 12 Bars

Easy Strawberry Shortcake Cookie Bars

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Here you'll find the ingredients and easy steps to prepare these delicious desserts. Perfect for picnics or parties, they don't require refrigeration, and the ingredients are simple and readily available in every home.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

• 1/2 cup Unsalted butter softened
• 1 cup Granulated Sugar
• 1 teaspoon Vanilla Extract
• 1 Large Egg
• 1 1/2 cups All-purpose flour
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1 1/2 cups Fresh strawberries diced
• 1 tablespoon Cornstarch

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and line an 8 x 8 inch baking pan with parchment paper (leaving some overhangs on the sides).
2. In a large bowl, beat the butter and sugar for 2 minutes until the mixture is smooth.
3. Add the egg and vanilla extract and mix until combined. Scrape down the sides of the bowl as needed.
4. Add the flour, baking powder, and salt. Mix just until a dough forms.
5. Press about two-thirds of the dough evenly into the bottom of the prepared pan.
6. In a small bowl, toss the diced strawberries with the cornstarch. Spread the strawberries evenly over the dough.
7. Crumble the remaining dough over the strawberries.
8. Bake for 35 minutes (or until the top is light golden and the edges are firm).
9. Let the bars cool completely in the pan before lifting them out and slicing.

Notes

My advice to you to make desserts healthier and reduce sugar is to use whole wheat flour specifically for pastries instead of all-purpose flour, and reduce the amount of sugar to three-quarters of a cup.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving:Calories: 180Total Fat: 9gSaturated Fat: 5gUnsaturated Fat: 4gCholesterol: 38mgSodium: 104mgCarbohydrates: 48gFiber: 1gSugar: 22gProtein: 4g

NOTICE: The number of calories and nutritional information provided here are estimates only. Actual numbers may vary slightly depending on brands and ingredients used.

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