Strawberry shortcake crumble bars combine the best of both worlds, combining the light, airy sweetness of a traditional strawberry shortcake with the comforting, indulgent crunch of a crumble bar. Perfect for a summer dessert or a casual family gathering, these bars bring together buttery shortbread, juicy strawberries, and a crumble topping that makes every bite a melt-in-your-mouth experience. The origins of strawberry shortcake go back to the 19th century, but the modern crumble bar variation emerged more recently as a way to enjoy this beloved dessert in a portable form. While the history of strawberry shortcake itself may be a blend of English and American traditions, strawberry shortcake crumble bars were popularized in the U.S. in the late 20th century as the demand for easier, handheld dessert options grew. The ease of preparation, along with the satisfaction of having a delicious, easy-to-share treat, made these crumble bars a favorite for picnics, brunches, and summer parties. The following breakdown of ingredients, step-by-step recipe, and variations will help you make the most out of this decadent dessert.
Ingredients Breakdown
The base of the strawberry shortcake crumble bars is made from basic pantry staples: all-purpose flour, sugar, butter, and a bit of salt to balance out the sweetness. The shortcake layer is enriched with a touch of baking powder to ensure a light, fluffy texture, mimicking that of traditional shortcake. The strawberries form the core of the dessert, providing both sweetness and a tart balance to the richness of the crumble. Fresh, ripe strawberries are recommended, but frozen strawberries can be used in a pinch, though they may release more moisture during baking. The crumble topping consists of a simple mix of flour, oats, sugar, butter, and a pinch of cinnamon to enhance the flavor. A touch of vanilla extract ties all the flavors together, bringing depth and warmth to the dessert. The choice of ingredients is versatile, so you can always swap out fruits, add spices, or even change up the flour for gluten-free versions.
Step-by-Step Recipe
- Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining a baking pan (preferably 9×9 inches) with parchment paper. This ensures easy removal of the bars once they’re done.
- Make the Shortcake Base: In a large mixing bowl, combine 2 cups of flour, ¾ cup of sugar, 1 teaspoon of baking powder, and ½ teaspoon of salt. Add ½ cup of softened butter and 1 egg to the dry ingredients, mixing until it forms a dough. You may need to use your hands to fully incorporate the butter and egg into the flour mixture. Press the dough evenly into the bottom of the prepared pan, forming a smooth, even base.
- Prepare the Strawberry Filling: For the strawberry filling, cut 2 cups of fresh strawberries into small chunks. Toss the chopped strawberries with 2 tablespoons of sugar and a teaspoon of lemon juice. Set them aside to macerate for about 10 minutes, allowing the juices to release from the fruit. Once done, spread the strawberry mixture evenly over the shortcake base.
- Make the Crumble Topping: In a separate bowl, mix 1 cup of flour, ½ cup of rolled oats, ⅓ cup of sugar, and a pinch of cinnamon. Add ¼ cup of cold butter, cut into small pieces, and work it into the dry ingredients with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Assemble and Bake: Sprinkle the crumble topping evenly over the strawberry filling, ensuring it covers the entire surface. Bake the bars in the preheated oven for 40-45 minutes or until the topping is golden brown and the strawberry filling is bubbling.
- Cool and Slice: Once baked, remove the pan from the oven and let the bars cool completely before cutting into squares. This cooling process allows the bars to firm up and hold their shape. For an extra indulgent touch, serve with whipped cream or a scoop of vanilla ice cream.
Tips for the Perfect Strawberry Shortcake Crumble Bars
To achieve the perfect strawberry shortcake crumble bars, it’s important to use the freshest ingredients possible. Fresh strawberries yield the best flavor and texture, and the butter should be cold when making the crumble topping to ensure the right crumbly consistency. When pressing the shortcake base into the pan, ensure it’s firm but not overly packed to allow it to bake evenly. If you prefer a thicker crust, you can increase the shortcake layer by adding an extra half-cup of flour and butter. For a more intensely fruity filling, you can increase the amount of strawberries, but be cautious not to make it too wet as this can affect the final texture of the bars. Letting the bars cool completely before slicing is key to getting clean cuts without the filling spilling out. If you’re in a hurry, placing the bars in the fridge for an hour will speed up the cooling process.
Variations and Customizations
These strawberry shortcake crumble bars are highly versatile and can be easily customized to fit different tastes. For example, you can swap the strawberries for raspberries, blueberries, or blackberries to create a different fruity base. You can also add a handful of chopped nuts, such as almonds or walnuts, into the crumble topping for an extra crunch. If you’re looking for a more decadent dessert, add a layer of cream cheese mixed with powdered sugar and vanilla between the shortcake base and the strawberries for a cheesecake-like twist. For those with dietary restrictions, you can make the bars gluten-free by using a gluten-free all-purpose flour blend and substituting the oats with gluten-free rolled oats. You can also make them dairy-free by using a plant-based butter substitute.
Health Considerations and Nutritional Value
Strawberry shortcake crumble bars are an indulgent treat, so they should be enjoyed in moderation. They are relatively high in sugar and butter, contributing to their rich flavor and texture. A single serving (one square) provides around 250-300 calories, depending on the exact ingredients used. They are not particularly high in protein but offer a moderate amount of carbohydrates, largely from the flour and sugar. The strawberries provide some beneficial vitamins, especially Vitamin C, but the overall health impact of the dessert is less than stellar. If you are looking to make the bars slightly healthier, you can substitute part of the butter with a healthier fat like coconut oil or use a sugar alternative like stevia or monk fruit. Additionally, using whole wheat flour instead of white flour will increase the fiber content.
Frequently Asked Questions (FAQ)
- Can I use frozen strawberries?
Yes, you can use frozen strawberries, but be aware that they may release more moisture during baking. If you use frozen strawberries, thaw them and drain off any excess liquid before using them in the recipe. - Can I make these bars ahead of time?
Absolutely! These bars can be made ahead and stored in an airtight container for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just be sure to allow them to cool completely before storing or freezing. - Can I use a different type of fruit?
Yes, you can substitute strawberries with other berries like blueberries, raspberries, or blackberries. You could also experiment with stone fruits like peaches or plums for a different flavor profile. - Do I need to use oats in the crumble?
The oats give the crumble topping its characteristic texture, but if you prefer a smoother topping, you can leave them out and just use flour, sugar, and butter. - Can I make these bars gluten-free?
Yes, you can substitute gluten-free flour for all-purpose flour and use gluten-free oats to make the bars suitable for a gluten-free diet. - Why are my bars too soggy?
If the bars are too soggy, it’s likely due to excess moisture from the strawberries. Make sure to drain any excess juice before layering the strawberries, and avoid over-mixing the shortcake dough. - Can I add whipped cream or ice cream on top?
Absolutely! A dollop of whipped cream or a scoop of vanilla ice cream would pair wonderfully with these bars, especially when served warm.
Strawberry Shortcake Crumble Bars
Ingredients
- 1 cup 227 grams unsalted butter, softened
- ⅓ cup 73 grams light brown sugar, packed
- 1 large egg 50 grams, at room temperature
- 3¼ cups 406 grams all-purpose flour
- 1 teaspoon 3 grams kosher salt
- 1 teaspoon 4 grams vanilla extract
- 8 ounces 226 grams cream cheese, softened
- 1 cup 120 grams powdered sugar
- 1 cup 240 grams heavy whipping cream
- ¾ cup 140 grams fresh strawberries, chopped
- ¼ cup 7 grams crushed freeze-dried strawberries
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a 13×9-inch baking pan with baking spray that contains flour. Line the pan with parchment paper, allowing the edges to hang over the sides for easy removal later.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until the mixture is smooth and creamy, about 3 to 4 minutes, stopping once or twice to scrape the sides of the bowl. Add the egg and beat until fully incorporated. Gradually add the flour, salt, and vanilla extract, mixing until a dough begins to form. Firmly press three-quarters of the dough (555 grams) into the bottom of the prepared pan.
- Bake for about 15 minutes, or until the edges are lightly golden brown. Let the crust cool completely in the pan. Keep the oven on.
- Line a rimmed baking sheet with parchment paper. Crumble the remaining dough evenly onto the prepared sheet.
- Bake for 8 to 10 minutes, or until the crumbles are golden brown. Allow them to cool completely.
- While the crumbles cool, clean the bowl of the stand mixer and the paddle attachment. Using the paddle attachment, beat the softened cream cheese on medium-high speed until smooth. Lower the mixer speed to medium-low and gradually add the confectioners’ sugar, about ¼ cup (30 grams) at a time, mixing well after each addition. Transfer the cream cheese mixture to a large bowl and set it aside.
- Clean the stand mixer bowl again and switch to the whisk attachment. Beat the heavy cream on medium-high speed until medium-stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in two additions using a balloon whisk. Once combined, fold in the chopped fresh strawberries and spread the mixture evenly over the cooled crust.
- If needed, crush the shortbread crumbles into smaller pieces and sprinkle them evenly on top of the cream cheese filling. Sprinkle with the crushed freeze-dried strawberries, then refrigerate the dessert uncovered for 2 hours, or up to overnight.
- Once set, use the parchment paper overhang to lift the dessert out of the pan. Cut into bars and store in an airtight container for up to 3 days.