Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into cubes
1/2 cup whole milk
1 large egg at room temperature
1 teaspoon pure vanilla extract
2 pints (about 4 cups) fresh strawberries, hulled and sliced
1 tablespoon fresh lemon juice
1 cup heavy cream (optional, for serving), whipped with 2 tablespoons powdered sugar
Instructions
Preheat oven to 375°F (190°C)
Whisk flour, baking powder, and salt together in a bowl
Add cold butter cubes, and mix until crumbly using a pastry cutter or fingers
Pour milk, egg, and vanilla extract into dry ingredients; mix until just combined (avoid overmixing)
Press dough into a 9×13-inch greased baking dish
Bake 20-25 minutes until golden and firm to the touch
While shortcake bakes, toss strawberries with sugar and lemon juice in a bowl, let sit 15-20 minutes
Cool shortcake completely on a wire rack
Spread macerated strawberries over cooled shortcake
Refrigerate for 30 minutes before slicing into bars
Optional: Top with whipped cream before serving
Notes
Use cold butter for a tender crumb
Maceration time can be extended for more intense berry flavor
Bars taste best SERVED the same day but can refrigerate for 2 days
For halal compliance, use non-alcoholic vanilla extract if needed
- Prep Time: 15
- Cook Time: 25
- Category: Strawberry Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 18g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg