Homemade Strawberry Shortcake Bars
The first bite — soft, buttery biscuit, cold whipped cream, jammy strawberries — is the one that makes everyone go quiet. That's the whole reason you're making these.
Equipment
- 8-inch Square Baking Pan
- Parchment Paper
- Pastry cutter
- Mixing bowls
- Stand mixer or hand mixer
- Offset spatula
Ingredients
Dough
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 6 tablespoons cold unsalted butter, cubed
- ¾ cup heavy cream (for dough)
Macerated Strawberries
- 1 lb fresh strawberries, hulled and quartered
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
Whipped Cream
- 1 ½ cups heavy cream
- ½ teaspoon vanilla extract
Optional Garnish
- small mint leaves
- flaky salt
Instructions
- Preheat and prep: Heat oven to 400°F. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides.
- Macerate the berries: In a medium bowl, toss quartered strawberries with ¼ cup sugar and lemon juice. Let sit at room temperature at least 15 minutes while you make the dough.
- Mix dry ingredients: In a large bowl, whisk together flour, remaining ¼ cup sugar, baking powder, and salt.
- Cut in the butter: Add cold cubed butter to flour mixture. Use a pastry cutter or fingertips to work it in until the mixture resembles coarse meal with some pea-sized butter pieces still visible.
- Add the cream: Pour in ¾ cup cold heavy cream. Stir with a fork until a shaggy dough forms. It should hold together when squeezed but not be sticky. Add another tablespoon of cream if needed.
- Press into the pan: Transfer dough to prepared pan. Press evenly into an even layer using your knuckles or a measuring cup. Do not knead.
- Bake: Bake 18–22 minutes until edges are golden and a toothpick inserted in center comes out clean. Cool in pan 10 minutes, then lift out onto a wire rack to cool completely (about 30 minutes).
- Drain the berries: While biscuit cools, strain macerated strawberries through a fine-mesh sieve. Reserve syrup for another use.
- Whip the cream: In a large bowl, beat remaining 1 ½ cups heavy cream with vanilla until soft peaks form (about 2 minutes with a hand mixer).
- Assemble: Place cooled biscuit on a cutting board. Spread whipped cream evenly over top. Spoon drained strawberries over cream, leaving a ½-inch border of cream visible. Garnish with mint leaves and flaky salt.
- Cut and serve: Use a sharp chef’s knife to cut into 8 bars, wiping blade clean between cuts. Serve immediately or refrigerate up to 4 hours.
Notes
Don't skip the flaky salt on top — it cuts the sweetness and makes the strawberries taste more like themselves. Use a scale for the flour if you have one: 1 ½ cups all-purpose flour equals about 180 grams. For gluten-free, use a 1-to-1 blend and add an extra tablespoon of cream. The biscuit base can be baked a day ahead and stored wrapped at room temperature; assemble just before serving for best texture. Leftover assembled bars keep in the fridge for up to 4 hours before the biscuit softens — after that, it's still good but loses the crunch.