Strawberry Shortcake Bars
User Reviews
4.5
Strawberry Shortcake Bars
Description
Strawberry Shortcake Bars start with a crust mixing all-purpose flour, quick oats, brown sugar, salt, and nutmeg cut with cold butter into coarse crumbs. Part of this mixture is reserved for topping later. The crust presses firmly into a pan and is baked briefly until golden. The filling combines flour, baking powder, salt, sugar, melted butter, and an egg to a thick batter that is spread over the baked crust.
Fresh diced strawberries are mixed with sugar, cornstarch, nutmeg, and vanilla to create a thickened fruit topping that goes on last. The bars bake until the topping bubbles and the filling sets. The result is a dessert with a crumbly, buttery base, a dense middle layer, and a glossy, fruity strawberry crown.
The quick oats add texture contrast, while the spice notes deepen the flavor gently. These bars work well sliced for serving at gatherings or as a sweet snack. Substituting rolled oats finely ground is possible to soften the oat texture.
Ingredients
Crust:
- 1 ¼ cups all-purpose flour
- 1 cup quick oatmeal
- ½ cup brown sugar lightly packed
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- 14 tablespoons butter cut into cubes, cold, salted
Filling:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- 8 tablespoons butter melted, salted
- 1 egg large
Strawberry Topping:
- 2 pounds strawberries diced, fresh
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- ¼ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line a 9X13-inch pan with foil and lightly grease (the foil makes for easier cleanup but you can leave it out and just grease the pan).
- For the crust, in a large bowl combine the flour, oatmeal, brown sugar, salt and nutmeg. Toss in the cubed butter and cut it into the dry mixture using a pastry blender or two knives or just your fingers until the mixture resembles coarse crumbs. Measure out 1 cup of the mixture and set it aside for later.
- Press the rest of the crust into the bottom of the prepared pan and bake for 8 minutes.
- While the crust bakes, make the filling by whisking together the flour, baking powder, salt and sugar (you can use the same bowl as the crust without washing it out if you want to save a dish). Make a well in the center and pour in the butter and egg. Stir with a rubber spatula until smooth and combined - it will be pretty thick.
- Crumble this mixture over the warm crust and pat into a relatively even layer (doesn't have to be perfect).
- In a medium bowl, toss the strawberries with the sugar, cornstarch, nutmeg and vanilla. Spread evenly over the filling and sprinkle the reserved streusel/crust mixture over the top.
- Bake the bars for 40-45 minutes until they are just lightly golden around the edges and the center is no longer soft/jiggly.
- Cool completely in the pan. Cut into bars and serve. Store the bars in the refrigerator if not serving within an hour or two (I like to let them sit at room temperature out of the fridge for 20-30 minutes to take the chill off).
Notes
- You can use old-fashioned rolled oats instead of quick oats by pulsing them briefly in a blender for a finer texture.
- Press the crust firmly into the pan for an even, sturdy base.
- The cornstarch in the strawberry topping helps it thicken nicely during baking for a jammy consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Bars (9X13-inch pan)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Bar | |
| Calories | 231kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 34mg | 11% |
| Sodium | 187mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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