Easy Strawberry Shortcake Bars Recipe for Perfect Summer Parties

The smell of fresh strawberries and buttery shortbread always brings me back to carefree summer afternoons. These Easy Strawberry Shortcake Bars are everything you love about the classic dessert, but in handheld form—perfect for parties, picnics, or just a sunny day treat. I first stumbled upon this idea when trying to simplify traditional strawberry shortcake for a family BBQ, and let me tell you, these bars were an instant hit. They’re easy to make, gorgeous to look at, and beyond delicious. Trust me, you’ll be making these all summer long!

If you’ve ever struggled with balancing the textures of shortcake, whipped cream, and strawberries, this recipe solves all those problems. Layers of buttery shortbread, creamy filling, and juicy strawberries stack beautifully into a dessert bar that tastes like sunshine. Plus, they’re easy to transport, serve, and store—perfect for busy hosts and dessert lovers alike.

Let’s dive into what makes these Easy Strawberry Shortcake Bars so special and how you can whip them up effortlessly for your next summer party.

Why You’ll Love This Recipe

• Quick & Easy: These bars come together in less than an hour, making them perfect for busy schedules.
• Simple Ingredients: You probably have most of what you need right in your pantry or fridge.
• Perfect for Summer Parties: Whether it’s a BBQ, picnic, or poolside gathering, these bars are a crowd-pleaser.
• Mess-Free: Forget fiddling with individual shortcakes—these bars are easy to grab and enjoy.
• Visually Stunning: The vibrant layers of strawberries, cream, and golden shortbread make for a Pinterest-worthy dessert.
• Unbelievably Delicious: The buttery crust pairs perfectly with the sweet-tart strawberries and creamy filling.

Unlike other strawberry shortcake recipes, these bars are designed to be portable and fuss-free. No dripping whipped cream or soggy shortcake here! Plus, the buttery crust adds a rich, melt-in-your-mouth flavor that takes this dessert to the next level. I’ve tested this recipe for years, tweaking it until it hit the perfect balance of textures and flavors. It’s the kind of dessert that makes you smile after the first bite—and keeps everyone reaching for seconds.

What Ingredients You Will Need

This recipe uses wholesome, simple ingredients to bring out the best summer flavors. Here’s what you’ll need:

• For the Shortbread Crust:
• 1 cup (230g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 2 cups (250g) all-purpose flour
• 1/4 tsp salt
• For the Creamy Filling:
• 8 oz (225g) cream cheese, softened
• 1 cup (240ml) heavy whipping cream
• 1/2 cup (100g) powdered sugar
• 1 tsp vanilla extract
• For the Strawberry Layer:
• 1 lb (450g) fresh strawberries, hulled and sliced
• 2 tbsp (30ml) strawberry jam
• Optional: 1 tbsp granulated sugar for extra sweetness

If you want to make these bars gluten-free, you can use almond flour or a gluten-free baking blend for the crust. For a dairy-free option, swap the cream cheese with a coconut-based alternative and use coconut cream instead of whipping cream. Fresh strawberries are key to this recipe, but if you’re making it off-season, frozen strawberries will work—you just need to thaw and drain them first!

Equipment Needed

You don’t need fancy tools for this recipe, but here’s what will come in handy:

• Mixing bowls
• Hand or stand mixer (for whipping the cream and blending the filling)
• 9×13-inch baking dish
• Baking parchment or foil (for easy removal)
• Rubber spatula (for smooth layering)
• Sharp knife (for slicing the strawberries)

If you don’t have a stand mixer, a hand mixer works just as well—it’s what I use most often. And if you’re low on parchment paper, don’t sweat it; lightly greasing your baking dish will work in a pinch.

Preparation Method

1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Gradually add the flour and salt, mixing until a soft dough forms. Press the dough evenly into a parchment-lined 9×13-inch baking dish. Bake for 18-20 minutes, or until lightly golden. Allow to cool completely.
2. Make the Cream Filling: Beat the cream cheese in a bowl until smooth. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese until fully combined.
3. Prepare the Strawberries: Toss the sliced strawberries with the strawberry jam (and sugar, if needed) until they’re glossy and lightly coated.
4. Assemble the Bars: Spread the cream filling evenly over the cooled crust. Arrange the strawberry slices on top, creating a beautiful, even layer.
5. Chill: Refrigerate the assembled bars for at least 2 hours, or until firm and set.
6. Slice and Serve: Use a sharp knife to cut into squares or rectangles. Serve chilled for the best texture and flavor.

Pro tip: If your crust feels crumbly when pressing into the pan, dampen your fingers slightly to smooth it out without sticking.

Cooking Tips & Techniques

• Don’t Overmix: When combining the whipped cream with the cream cheese, fold gently to keep the filling light and fluffy.
• Choose Fresh Strawberries: Ripe strawberries make all the difference in flavor and presentation.
• Chill Properly: Allow enough time for the bars to set in the fridge—they’ll slice cleaner and hold together better.
• Layer Strategically: Make sure the cream layer is smooth and even to avoid lopsided bars.
• Use a Serrated Knife: A serrated knife makes cutting through the crust and filling much easier.

If your whipped cream starts looking grainy, you’ve probably over-whipped it. Add a splash of cream and gently mix to bring it back to life!

Variations & Adaptations

• Gluten-Free Option: Replace the flour in the crust with almond flour or a gluten-free baking blend.
• Dairy-Free Option: Use coconut cream and dairy-free cream cheese for the filling.
• Seasonal Twist: Replace strawberries with fresh peaches or mixed berries for a new flavor combo.
• Chocolate Lovers: Add a drizzle of melted chocolate on top for extra indulgence.
• Lemon Zest Addition: Mix a teaspoon of lemon zest into the cream filling for a refreshing citrus note.

Personally, I love swapping the strawberries for fresh raspberries and adding a sprinkle of slivered almonds on top—it’s a slightly tangy, nutty twist that’s always a hit!

Serving & Storage Suggestions

These bars are best served chilled. Arrange them on a platter for easy grabbing and pair them with a refreshing drink like iced tea or lemonade for the ultimate summer vibe. They’re perfect for dessert tables or as individual servings at casual gatherings.

To store, place the bars in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a single layer (covered tightly) for up to 2 months—just thaw in the fridge before serving. The flavors deepen slightly after a day in the fridge, making them even more delicious!

Nutritional Information & Benefits

Here’s a rough estimate per serving (based on 16 bars):

• Calories: 220
• Fat: 14g
• Carbohydrates: 20g
• Protein: 2g

Strawberries are packed with vitamin C and antioxidants, while the moderate use of sugar keeps this dessert balanced. If using almond flour, you’ll add a boost of healthy fats and protein to the crust!

Conclusion

These Easy Strawberry Shortcake Bars are everything you could want in a summer dessert—simple, stunning, and downright delicious. Whether you’re hosting a backyard party or just craving something sweet, this recipe is a no-fail option. Plus, it’s super adaptable, so feel free to get creative with your favorite fruits and flavors.

I love making these bars because they feel like a little slice of summer happiness. Every bite is like sunshine on your tongue! If you try this recipe, let me know in the comments how you adapted it or served it. And don’t forget to pin this for later—your future self will thank you!

FAQs

Can I use frozen strawberries?

Yes, just thaw and drain them before using to avoid excess moisture.

Can these bars be made ahead of time?

Absolutely! They’re even better after chilling overnight in the fridge.

What’s the best way to cut clean slices?

Use a serrated knife and wipe it clean between cuts for neat edges.

Can I make this recipe vegan?

Yes, swap the cream cheese and heavy cream for plant-based alternatives like coconut cream and vegan cream cheese.

How do I prevent the crust from sticking to the pan?

Line your baking dish with parchment paper for easy removal and cleanup!

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