Easy Strawberry Shortcake Bars to Try This Summer

Introduction

These Easy Strawberry Shortcake Bars are the answer to every summer dessert craving: bright, fruity, and delightfully simple to make. The irresistible combination of softly baked shortcake, juicy strawberries, and decadent cream makes these bars a seasonal favorite—perfect for picnics, BBQs, or any time you want a sweet slice of summer.

This recipe transforms the classic strawberry shortcake into a convenient, shareable bar format, making it a true crowd-pleaser that’s as easy to serve as it is to love.

Why These Strawberry Shortcake Bars Stand Out

What sets these bars apart is their buttery, melt-in-your-mouth base layered with a thick blanket of macerated strawberries and a swirl of velvety cream. Each bite delivers a harmonious blend of tart and sweet, soft and crisp. The bars also hold up beautifully at room temperature, making them ideal for summer potlucks—no forks or plates required!

Strawberry Prep Made Effortless

Start with ripe, fragrant strawberries for maximum flavor. To dice your berries efficiently and evenly, reach for the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper. It guarantees perfectly chopped fruit in seconds, which is essential for even distribution and that signature chunky texture.

Add a sprinkle of sugar and a squeeze of lemon to your chopped strawberries. Allow them to macerate for about 20 minutes—this intensifies their sweetness and creates a luscious syrup reminiscent of classic shortcake filling.

Whipping Up the Creamy Layer

You’ll want a smooth, stable cream layer that complements the berries without overpowering them. For a quick and flawless whipped cream, use the Ninja BL610 Professional 72 Oz Countertop Blender. This high-powered blender delivers stiff peaks in moments, ensuring your bars are topped with the airiest, fluffiest cream imaginable.

Gently fold in just a touch of vanilla or almond extract for a subtle flavor boost, elevating the whole dessert.

Baking and Assembly: Tips for Perfection

The shortcake base comes together with pantry basics and bakes easily in a lined pan. Use a sheet of Reynolds Kitchens Brown Parchment Paper Roll for effortless removal and neat slicing—no crumbling or sticking!

Once cooled, layer with your sweetened strawberry mixture and whipped cream. A silicone spatula or offset knife helps evenly spread each layer for a polished look.

Serving and Storing Strawberry Shortcake Bars

For clean, sharp cuts, a large chef’s knife wiped clean between slices is best. Serve bars chilled for ultra-refreshing flavor, and if you’re taking them to a summer picnic, they travel perfectly in Rubbermaid Brilliance Food Storage Containers to keep every slice pristine.

Pair with a glass of iced tea or lemonade, or even enjoy with fresh summer berries on the side for an extra bright touch.

Nutritional Information and Yields

This recipe makes approximately 12 bars. Each serving contains around 230–260 calories, depending on the amount of cream and sugar. It’s a summer treat best savored on sunny days!

Easy Strawberry Shortcake Bars (Recap)

These bars capture the flavor of classic strawberry shortcake in a format that’s easy to slice, serve, and share. Thanks to simple steps and summer’s best berries, they’re destined to be your new favorite seasonal dessert.

Instructions

1. Preheat your oven to 350°F. Line an 8×8” baking pan with a piece of Reynolds Kitchens Brown Parchment Paper Roll, leaving an overhang for easy lifting.
2. Make the shortcake base: In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt. In another bowl, mix melted butter, egg, and vanilla extract. Stir wet into dry ingredients until just combined. Press the dough evenly into the prepared pan and bake for 18–20 minutes or until lightly golden. Cool completely.
3. While the base cools, use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper to quickly dice strawberries. Toss them with sugar and lemon juice in a bowl; let sit for 20 minutes to macerate.
4. Make whipped cream: Pour heavy cream, powdered sugar, and vanilla into the Ninja BL610 Professional 72 Oz Countertop Blender. Blend until stiff peaks form, about 1 minute.
5. Assembly: Once the shortcake is completely cool, spread the strawberries (including their juices) over the base. Top evenly with whipped cream. Chill in the fridge for at least 1 hour before slicing into bars. Transport or store leftovers in Rubbermaid Brilliance Food Storage Containers for optimal freshness.

Cook and Prep Times

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 1 hour 40 minutes (including chilling)