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Strawberry Shortcake Crumble Bars

  • Author: Baking Enthusiast

Description

These Strawberry Shortcake Crumble Bars combine the classic flavors of strawberry shortcake with a buttery crumble topping and base. Perfect for summer gatherings or a sweet treat any time of year!

Ingredients

Scale

For the Crust:

  • For the crust and crumble:
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, cold and cubed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the strawberry filling:
  • 2 cups fresh strawberries, diced
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch
  • For the whipped cream topping:
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

1. Prepare the Crust:

  1. Preheat oven to 375°F (190°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Make the crust/crumble: In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
  3. Add egg and vanilla extract, mixing until dough comes together. Reserve 1 cup of the mixture for the topping. Press remaining dough evenly into the prepared pan.
  4. Bake crust for 15 minutes until lightly golden. Let cool slightly while preparing filling.
  5. Make strawberry filling: In a medium bowl, toss strawberries with sugar, lemon juice, and cornstarch. Spread evenly over baked crust.
  6. Sprinkle reserved crumble mixture over strawberry layer. Bake for 30-35 minutes until topping is golden and filling is bubbly.
  7. Cool completely in pan on wire rack (about 1 hour).
  8. Make whipped cream: Beat heavy cream, powdered sugar and vanilla until stiff peaks form. Spread over cooled bars or serve dolloped on individual servings.
  9. Chill for at least 1 hour before slicing into bars. Store leftovers in refrigerator.

Notes

For best results, use fresh strawberries when in season. Frozen strawberries can be used (thaw and drain first). Bars keep well in refrigerator for 3 days. The crumble can be made 1 day ahead and stored covered at room temperature.

Find it online: https://exorecipes.com/strawberry_shortcake_crumble_bars/