Mother’s Day Strawberry Shortcake Bars

Name: Mother's Day Strawberry Shortcake Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1 tsp baking powder; 1/4 tsp salt; 1/3 cup unsalted butter (softened); 1/2 cup heavy cream; 1 tsp vanilla extract; 2 cups fresh strawberries (sliced); Powdered sugar (for dusting)

By Alicia Newsom

April 5, 2025

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There’s something magical about a warm spring day, the kind that invites the sweet scent of strawberries wafting through the air. The sun shines brightly, flowers bloom, and in my kitchen, a delightful aroma of freshly baked strawberry shortcake bars fills every corner. Yes, it’s true Mother’s Day Strawberry Shortcake Bars make my taste buds dance like no one is watching.

As I slice into these luscious bars, the vibrant red strawberries peek out from their buttery crumbly embrace, promising a flavor explosion that will make you shout “Hallelujah ” This treat is not just a dessert it’s a celebration of love and sweetness, perfect for those special moments when you want to impress your family or simply indulge yourself.

Why You'll Love This Recipe

These Mother’s Day Strawberry Shortcake Bars are incredibly easy to whip up in under an hour
Their combination of fresh strawberries and fluffy cream makes each bite heavenly
These bars look stunning with their vibrant colors, making them perfect for any spring occasion
They are versatile enough to serve as breakfast or dessert, satisfying any craving at any time

I remember the first time I made these strawberry shortcake bars for Mother’s Day last year. My mom took one bite and her eyes lit up like it was Christmas morning She declared them “the best thing since sliced bread,” which says a lot considering she loves her carbs.

Recipe preparation

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Fresh Strawberries: Opt for ripe, juicy strawberries for maximum flavor they should be bright red with no dull spots.
All-Purpose Flour: Use unbleached flour for a sturdier base that holds together nicely without being too dense.
Sugar: Granulated sugar sweetens the bars perfectly feel free to adjust based on your taste preference.
Baking Powder: A must-have leavening agent that helps your bars rise to fluffy perfection.
Salt: Just a pinch enhances all the flavors without making them salty.
Unsalted Butter: Use softened butter for easy mixing it adds richness and moisture to your shortcake.
Heavy Cream: This provides that dreamy whipped topping don’t skimp on the creaminess
Vanilla Extract: Pure vanilla is key here it adds that lovely aroma and depth of flavor.
Powdered Sugar: Use this for dusting on top of your finished bars for an elegant touch.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan with cooking spray or butter. This step ensures easy removal later and promotes even browning.

In a mixing bowl, combine flour, sugar, baking powder, and salt. Whisk these dry ingredients until well-blended this keeps everything light and airy when mixed with wet ingredients.

Next, add softened butter into the dry mixture using a pastry cutter or your fingers until it resembles coarse crumbs. You want it crumbly but not too fine texture matters

Now pour in the heavy cream and vanilla extract. Stir until just combined be careful not to overmix The batter should be thick yet spreadable like a fluffy cloud eager to take flight.

Spread half of this luscious batter into your greased pan evenly. Then layer sliced strawberries generously over the batter it’s berry heaven waiting to happen

Top with the remaining batter by dolloping spoonfuls over the strawberries gently spread it out as best you can without squashing those sweet gems underneath.

Finally, bake in preheated oven for 25-30 minutes or until golden brown on top and a toothpick comes out clean when poked through the center. Your kitchen will smell like pure bliss during this time

Allow the bars to cool completely before cutting into squares. Dust with powdered sugar just before serving it adds a lovely finishing touch that makes everything feel extra special.

Your family will be singing praises as they enjoy these delicious Mother’s Day Strawberry Shortcake Bars They are sure to become a staple in your home during spring celebrations

You Must Know

Mother’s Day Strawberry Shortcake Bars are not just delicious they combine fresh strawberries and light cream for a delightful treat
Perfect for sharing, these bars offer a sweet surprise that will make any mom smile
The blend of flavors and textures is simply irresistible

Perfecting the Cooking Process

Start by preheating your oven to 350°F. While it warms up, mix your dry ingredients first, then gradually add wet ones for a smooth batter. Bake until golden brown.

Serving and storing

Add Your Touch

Consider adding lemon zest for a refreshing twist or using gluten-free flour to cater to dietary needs. You can even swap strawberries with raspberries for a fruity variation.

Storing & Reheating

Store leftover bars in an airtight container in the fridge for up to three days. For best texture, enjoy them cold or let them sit at room temperature before serving.

Chef's Helpful Tips

This recipe shines when you use ripe, juicy strawberries
Always taste your fruit before adding it to ensure sweetness
Don’t skip chilling the cream whipped cream holds better when it’s cold and fluffy

Mother’s Day wouldn’t be the same without my kids’ giggles as they helped me layer the strawberry bars. Their joy reminded me how food connects us all.

FAQs

FAQ

Can I use frozen strawberries for Mother’s Day Strawberry Shortcake Bars?

Yes, but thaw and drain them well to avoid excess moisture.

How do I prevent my shortcake from becoming soggy?

Let the bars cool completely before adding whipped cream and strawberries on top.

Can I make these strawberry bars ahead of time?

Absolutely They keep well in the fridge for two to three days before serving.

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