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Funfetti Strawberry Shortcake Bars

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Funfetti Strawberry Shortcake Bars combine the nostalgia of classic shortcake with the fun of rainbow sprinkles and juicy strawberries, all in a portable, easy-to-slice bar. Perfect for parties, birthdays, or any occasion that calls for a cheerful, crowd-pleasing dessert.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 cup (226g) unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (80g) rainbow sprinkles (jimmies preferred)
  • 1/4 cup (60ml) whole milk
  • 2 cups (300g) fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar (for strawberries)
  • 1 tablespoon fresh lemon juice
  • Optional Glaze:
  • 3/4 cup (90g) powdered sugar
  • 1–2 tablespoons milk or cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides. Lightly grease the paper.
  2. In a medium bowl, toss sliced strawberries with 2 tablespoons sugar and 1 tablespoon lemon juice. Set aside to macerate.
  3. In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
  4. In a separate bowl, whisk together melted butter, eggs, vanilla extract, and milk.
  5. Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined.
  6. Fold in rainbow sprinkles gently with a spatula.
  7. Spread about 2/3 of the batter evenly into the prepared pan.
  8. Drain excess liquid from strawberries and scatter them evenly over the batter.
  9. Dollop the remaining batter over the strawberries in small spoonfuls. It’s okay if some berries show through.
  10. Bake for 32-38 minutes, until the top is golden and a toothpick inserted in the center comes out mostly clean.
  11. Cool completely in the pan on a wire rack before lifting out and slicing.
  12. For the optional glaze: Whisk together powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle over cooled bars and let set for 10 minutes.
  13. Lift bars out using parchment overhang and cut into 18-24 squares. Wipe knife between cuts for clean edges.

Notes

For best results, use rainbow jimmies (not nonpareils) to prevent color bleeding. Let bars cool completely or chill before slicing for clean edges. Bars can be made gluten-free with a 1:1 gluten-free flour blend or dairy-free with vegan butter and plant-based milk. Store in the fridge for up to 4 days or freeze for up to 2 months. Bars are even better the next day as flavors meld.

Nutrition

Keywords: funfetti, strawberry shortcake, bars, party dessert, easy, kid-friendly, summer, birthday, potluck, picnic, sprinkles, blondies, sheet cake, make-ahead, crowd-pleaser

Find it online: https://pokirecipes.com/funfetti-strawberry-shortcake-bars-recipe-easy-party-treats/