Strawberry Shortcake Bars – Easy Make-Ahead Dessert

Strawberry Shortcake Bars turn a classic dessert into a simple, sliceable treat that works perfectly for gatherings, potlucks, and warm-weather entertaining. These bars layer a soft vanilla cake base with a vibrant strawberry filling and a light, creamy topping that chills beautifully.

Why You’ll Love This Recipe

• Delivers classic strawberry shortcake flavor in bar form
• Uses simple pantry and fresh ingredients
• Slices cleanly once chilled
• Ideal for make-ahead desserts
• Perfect for spring and summer gatherings

Ingredients

Cake Layer

• 2 cups all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup unsalted butter softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup whole milk

Strawberry Filling

• 2 cups fresh strawberries diced
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

Cream Topping

• 4 oz cream cheese softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream

Step-by-Step Instructions

1. Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper
2. Whisk flour, baking powder, and salt in a medium bowl
3. Cream butter and sugar until light and fluffy
4. Beat in eggs and vanilla extract until fully combined
5. Add dry ingredients alternately with milk and mix until smooth
6. Spread batter evenly into the prepared pan
7. Bake for 22–25 minutes until lightly golden and set
8. Cool the cake completely before assembling
9. Combine strawberries, sugar, lemon juice, and cornstarch in a saucepan
10. Cook over medium heat until thick and glossy
11. Remove from heat and allow the strawberry filling to cool
12. Beat cream cheese until smooth
13. Add powdered sugar and vanilla extract
14. Slowly beat in heavy cream until thick and fluffy
15. Spread the cooled strawberry layer over the cake
16. Top evenly with the cream mixture
17. Chill for at least 2 hours before slicing

Tips & Variations

• Use ripe strawberries for the best natural sweetness
• Swap strawberries with raspberries or mixed berries
• Chill overnight for the cleanest slices
• Add lemon zest to the cake for extra brightness
• Use a hot knife to cut neat bars

Storage & Freezer Instructions

• Store bars in an airtight container in the refrigerator for up to 4 days
• Keep chilled until serving for best texture
• Avoid freezing fully assembled bars
• Freeze the cake layer alone for up to 2 months
• Thaw cake completely before assembling

Serving & Pairing Ideas

• Serve chilled for clean slices
• Garnish with fresh strawberries
• Dust lightly with powdered sugar
• Pair with iced tea or coffee
• Serve as a light dessert after meals

Frequently Asked Questions

Can I make Strawberry Shortcake Bars ahead of time?

Yes, these bars work well as a make-ahead dessert. Prepare them the day before serving and keep them chilled. The layers set more firmly overnight, making slicing easier and presentation cleaner.

Can I use frozen strawberries?

Frozen strawberries work if fresh ones are unavailable. Thaw them fully and drain excess liquid before cooking the filling to prevent a watery layer.

Why do my bars feel soft when slicing?

Warm bars slice poorly. Always chill for at least two hours, or longer if possible. Cold bars hold their structure and cut cleanly.

Can I reduce the sugar?

You can slightly reduce sugar in the strawberry layer if your berries are very sweet. Avoid reducing sugar in the cake, as it affects texture.

Ready to Make It?

Strawberry Shortcake Bars offer everything you love about a classic dessert in a simple, shareable form. Chill them well, slice neatly, and enjoy a dessert that feels both comforting and fresh. Save this recipe so it’s ready when strawberry season arrives.

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