Summer Shortcake Bars with Strawberries

Bright strawberry scent, buttery shortbread, and a creamy layer make Easy Summer Shortcake Bars a true taste of summer. I developed this version after testing it eight times to dial in a tender shortbread base and a filling that stays firm but still creamy. The method borrows from classic shortcake technique but turns it into an easy bar you can slice and serve. I perfected the balance of sugar and acid while working in a busy pastry kitchen, so this recipe holds up for picnics and backyard parties. Read on for a clear ingredients breakdown, step-by-step instructions, and pro tips that save time and improve texture. If you want a slightly different presentation, see a similar strawberry shortcake summer dessert for inspiration.

Why This Recipe Works

A dense, buttery shortbread crust gives structure so slices hold their shape without crumbling.
The cream layer is stabilized with a small amount of cream cheese, so it stays silky but sliceable.
Macerating the strawberries draws out juices and concentrates flavor without making the filling soggy.
Quick blind-baking sets the crust so the wet layers don’t make it soggy.
Simple chilling firms the bars without freezing, so texture remains tender.

Ingredients Breakdown

Shortbread crust
- 250 g (2 cups) all-purpose flour — provides structure. Use a spoon-and-level method for accuracy.
- 100 g (1/2 cup) granulated sugar — sweetens and helps with browning.
- 170 g (3/4 cup / 1 1/2 sticks) unsalted butter, cold and cubed — cold butter creates a tender crumb.
- 1/4 tsp fine salt — balances sweetness. Use Diamond Crystal kosher salt; if using Morton, halve the amount.
- Substitution: For gluten-free bars, replace flour with a 1:1 GF blend and add 1/2 tsp xanthan gum. Expect a slightly crumblier crust.
Cream layer
- 225 g (8 oz) cream cheese, softened — stabilizes and provides tang.
- 120 ml (1/2 cup) heavy cream — lightens texture.
- 80 g (1/3 cup) powdered sugar — dissolves easily for a smooth cream layer.
- 1 tsp vanilla extract — brightens flavor.
- Substitution: You can use Greek yogurt (full-fat) instead of some cream cheese, but the tang and texture will change slightly.
Strawberry topping
- 600 g (about 4 cups sliced) fresh strawberries — ripe and fragrant for best flavor.
- 30 g (2 tbsp) granulated sugar — macerates and draws juices.
- 1 tbsp lemon juice (15 ml) — balances sweetness.
- Cornstarch slurry: 8 g (1 tbsp) cornstarch mixed with 15 ml (1 tbsp) water — thickens strawberry juices so they don’t make the bars soggy.
- Option: For a lighter topping, fold macerated strawberries into whipped cream for a fresher finish.

Essential Equipment

9 x 13-inch (23 x 33 cm) baking pan — the recipe volume is sized for this pan to get 12–16 bars.
Parchment paper — for easy removal and clean edges.
Mixing bowls — one large for crust, one for cream, one for strawberries.
Electric mixer or sturdy whisk — for smooth cream layer.
Pastry cutter or two forks — to cut butter into flour if you don’t have a food processor.
Small saucepan — to thicken strawberry juices with cornstarch.
Rubber spatula and offset spatula — for smooth layering.
If you don’t have a 9 x 13 pan, use a similar-volume pan and expect slight changes in thickness and baking time.

Step-by-Step Instructions

Prep Time: 20 minutes | Cook Time: 25 minutes | Inactive Time: 30 minutes (cooling and chilling) | Total Time: 1 hour 15 minutes | Servings: 12 bars

Step 1: Make the shortbread crust

Preheat the oven to 175°C (350°F). Line a 9 x 13-inch (23 x 33 cm) pan with parchment, leaving an overhang.
In a bowl, whisk 250 g (2 cups) all-purpose flour, 100 g (1/2 cup) granulated sugar, and 1/4 tsp salt. Cut 170 g (3/4 cup / 1 1/2 sticks) cold butter into the dry mix until it resembles coarse crumbs, about 10–12 passes with a pastry cutter.
Press the mixture firmly into the pan in an even layer. Blind-bake until lightly golden at the edges, 18–20 minutes. Cool 15 minutes before adding the next layer.

Step 2: Prepare the strawberry topping

While the crust bakes, hull and slice 600 g (about 4 cups) strawberries. Toss with 30 g (2 tbsp) sugar and 1 tbsp (15 ml) lemon juice. Let sit 10–15 minutes to macerate and release juices.
Pour the juices into a small saucepan and whisk in the cornstarch slurry (8 g / 1 tbsp cornstarch + 15 ml / 1 tbsp water). Cook over medium heat, stirring constantly, until thick and glossy, about 2–3 minutes. Add the strawberries back and cool to room temperature, 10–15 minutes.

Step 3: Make the cream layer

In a bowl, beat 225 g (8 oz) softened cream cheese with 80 g (1/3 cup) powdered sugar until smooth, about 1–2 minutes. Add 120 ml (1/2 cup) heavy cream and 1 tsp vanilla. Whip until thick and spreadable, 1–2 minutes.
Do not overmix — stop as soon as the cream is thick but still silky. Overwhipping can make the layer grainy.

Step 4: Assemble the bars

Spread the cream layer evenly over the warm-but-not-hot crust. Spoon the cooled strawberry topping over the cream and smooth lightly with an offset spatula.
Chill the assembled pan in the refrigerator for at least 30 minutes to set. For cleaner slices, chill 1–2 hours.

Step 5: Slice and serve

Use the parchment overhang to lift the slab from the pan. Place on a cutting board and slice into 12 equal bars with a sharp knife, wiping the blade between cuts for clean edges. Serve cold or at cool room temperature.

Expert Tips & Pro Techniques

Chill the crust slightly after baking if it seems soft. Fifteen minutes ensures it firms but stays tender.
Common mistake: adding hot strawberry juices to the cream layer. Always cool the topping first to avoid melting the cream.
Make-ahead: Assemble up to 24 hours ahead. Keep covered in the fridge and slice just before serving for the cleanest edges.
Professional technique for home cooks: blind-bake the crust with a light layer of beaten egg brushed on for an extra seal against soggy bottoms.
To get neat slices, score the top lightly with a ruler before final cuts. Use a long chef’s knife warmed in hot water and dried between cuts.
If strawberries are very juicy, increase the cornstarch to 12 g (1 1/2 tbsp) to prevent runny topping.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 4 days. Keep layers intact and chilled.
Freezer: These freeze reasonably well. Wrap the entire slab tightly in plastic, then foil. Freeze up to 2 months. Thaw overnight in the fridge before slicing.
Reheating: Serve chilled or at cool room temperature. If you prefer slightly softer bars, let sit at room temperature for 10–15 minutes. Avoid microwaving; it will make the crust soggy.

Variations & Substitutions

No-bake version: Use a pressed graham cracker crust (250 g / 2 cups crumbs mixed with 85 g / 6 tbsp melted butter) and skip the blind-bake. Chill 2 hours to set. You can call this a no-bake shortcake bars variation.
Lemon-strawberry: Add 1 tbsp lemon zest to the cream layer for a brighter flavor. Keep all other measurements the same.
Vegan option: Use vegan butter in the crust and a stabilized coconut cream filling (240 ml / 1 cup full-fat coconut milk, chilled and whipped) with 225 g (8 oz) vegan cream cheese substitute. Texture will be slightly different.
Berry mix: Replace half the strawberries with raspberries or blueberries. Keep sugar the same, but taste and adjust if berries are sweeter.
Gluten-free: Replace flour with a 1:1 GF blend and add 1/2 tsp xanthan gum. Blind-bake and watch for slightly quicker browning.

Serving Suggestions & Pairings

Serve with a spoonful of lightly sweetened whipped cream or a dollop of mascarpone.
Pair with a crisp white wine like a dry Riesling, or a bright sparkling rosé for summer gatherings.
For a savory contrast, plate alongside crispy air-fryer potatoes at a brunch buffet.
For seasonal dessert rotation, pair with a slice of pumpkin cheesecake in autumn menus.

Nutrition Information

Serving size: 1 bar | Servings: 12

Calories: 360 kcal
Total Fat: 20 g
Saturated Fat: 12 g
Cholesterol: 70 mg
Sodium: 160 mg
Total Carbohydrates: 42 g
Dietary Fiber: 2 g
Sugars: 25 g
Protein: 4 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my bars turn out soggy on the bottom?
A: Sogginess usually means the crust wasn’t fully set before adding wet layers. Blind-bake until edges are lightly golden, and let the crust cool 10–15 minutes first.

Q: Can I make this without eggs?
A: Yes. This recipe has no eggs in the crust or filling. If you try other crust recipes, use an egg-free shortbread or graham crust.

Q: Can I double this recipe?
A: Yes. Double the ingredients and bake in two 9 x 13-inch pans, or use one larger pan if you have it. Baking times will be similar; check crust color.

Q: Can I prepare this the night before?
A: Absolutely. Assemble and chill overnight. Slice shortly before serving for the neatest presentation.

Q: How long does this keep in the fridge?
A: Stored airtight, these bars keep 3–4 days in the refrigerator. For best texture, slice and serve within 48 hours.

Q: Can I use frozen strawberries?
A: You can, but thaw and drain them first, then reduce the cornstarch slightly. Frozen berries release more water.

Q: How do I get clean slices?
A: Chill fully, use a sharp knife warmed under hot water, and wipe the blade between cuts.

Conclusion

These bars are an easy way to bring the best strawberry flavor to a crowd. For a frozen, no-bake take on a similar flavor profile, try this creative frozen treat idea at Strawberry Shortcake Ice Cream Bars | An Easy No Bake Frozen. If you prefer a baked square with a different method, see a tested variation at EASY Strawberry Shortcake Bars – Scientifically Sweet.