Description
A handheld dessert featuring a buttery shortbread crust, juicy sweet strawberries, and a silky vanilla glaze. Perfect for summer, casual elegance, and no-bake assembly. Fresh, tender, and fridge-storable for up to 3 days.
Ingredients
1 ¾ cups all-purpose flour
⅓ cup granulated sugar
3 tablespoons packed light brown sugar
¾ cup unsalted butter, softened and chilled
3 cups chopped strawberries
3 tablespoons granulated sugar
1 ½ cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a bowl, combine flour, granulated sugar, and brown sugar. Cut in butter until the mixture resembles coarse crumbs.
Press half the crumb mixture evenly into the pan as the base. Spread strawberries over the base and sprinkle with 3 tablespoons sugar.
Top with remaining crumb mixture, pressing gently to create a textured surface. Bake for 20–22 minutes until golden and bubbly. Cool completely.
In a small bowl, whisk powdered sugar, milk, and vanilla until smooth. Drizzle glaze over cooled bars. Chill for 1 hour before slicing.
Notes
For gluten-free version, substitute all-purpose flour with gluten-free flour blend. Store in an airtight container in the fridge. Adjust sugar in the strawberries to taste. Substitute milk with non-dairy alternative if needed.
Nutrition
- Serving Size: 1 bar
- Calories: 225
- Sugar: 20g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5.5g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg