Name: Gluten Free Strawberry Shortcake Bars
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: British
Ingredients: 1 ½ cups gluten free all-purpose flour; ½ cup almond flour; ½ cup granulated sugar; ½ tsp baking powder; ¼ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter, melted; 1 large egg; 1 tsp vanilla extract; 1 ½ cups fresh strawberries, sliced; 2 tbsp cornstarch; 2 tbsp powdered sugar (optional)

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Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.

I’ll never forget the first time I made Gluten Free Strawberry Shortcake Bars. It was a bright spring afternoon, and my kitchen smelled like fresh strawberries and buttery shortcake. I had a small crowd of friends over, and the bars disappeared faster than I could slice them. That day, I realized that making food is like creating tiny pockets of happiness. These bars aren’t just dessert they’re memories you can hold in your hands. Over the years, I’ve perfected this recipe, making it simple, flavorful, and so comforting that anyone can whip it up in their own kitchen.

Whether you’re making them for a family gathering, a weekend treat, or just because, these Gluten Free Strawberry Shortcake Bars bring warmth, joy, and a little bit of magic. Today, I’ll walk you through my secrets, tips, and step-by-step process so you can make them perfectly every time.

Why I Love Making This Recipe

There’s something about shortcake that feels like home. I love how the tender, buttery base pairs with sweet, juicy strawberries and a light, crumbly topping. These bars are a cross between a traditional strawberry shortcake and a convenient, handheld dessert perfect for summer picnics or cozy tea times.

I also love that this recipe is gluten free. My niece has a gluten sensitivity, and I wanted to make a treat that everyone could enjoy. Seeing her eyes light up with every bite reminded me that food is not just about flavor it’s about inclusion, love, and care.

Every time I bake these bars, I feel connected to my family and friends, even if we’re not all in the same kitchen. And that’s the beauty of simple recipes they make hearts full while keeping hands busy in the best way possible.

Ingredients & Little Kitchen Secrets

Here’s what you’ll need for these Gluten Free Strawberry Shortcake Bars, along with a few secrets I’ve picked up along the way:

1 ½ cups gluten free all-purpose flour (I use a blend with xanthan gum for the best texture)
½ cup almond flour (adds extra tenderness)
½ cup granulated sugar
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup unsalted butter, melted and slightly cooled
1 large egg
1 tsp pure vanilla extract
1 ½ cups fresh strawberries, hulled and sliced
2 tbsp cornstarch (to thicken the strawberry layer)
2 tbsp powdered sugar (optional, for sprinkling on top)

Kitchen secrets:

Don’t overmix the batter gentle folding keeps the bars tender.
Toss the strawberries with cornstarch to prevent sogginess.
Let the bars cool completely before cutting to keep the layers intact.

How I Make It, Step by Step

Preheat the oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper.
Mix dry ingredients: In a medium bowl, whisk together gluten free flour, almond flour, sugar, baking powder, baking soda, and salt.
Add wet ingredients: Pour in melted butter, egg, and vanilla. Mix gently until just combined. The batter should be thick but slightly soft.
Prepare the base layer: Spread two-thirds of the batter evenly into the prepared pan. Use a spatula or your fingers to smooth it out.
Prepare strawberries: In a small bowl, toss sliced strawberries with cornstarch until coated. This keeps the filling from turning watery.
Layer strawberries: Spread the strawberries evenly over the base layer.
Add topping: Crumble the remaining batter over the strawberries. Don’t worry about full coverage little gaps make the bars look rustic and charming.
Bake: Place in the oven and bake for 35–40 minutes or until the top is golden and a toothpick inserted into the shortcake layer comes out clean.
Cool completely: Let the bars cool in the pan for at least 30 minutes before slicing. Optionally, sprinkle powdered sugar on top for a sweet finish.

How I Serve It at Home

I love serving these bars slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream. Sometimes, I drizzle a little strawberry sauce over the top for extra indulgence. They’re perfect with afternoon tea or as a special treat after dinner.

For family gatherings, I cut them into small squares and place them on a decorative tray. They’re portable, shareable, and always a conversation starter. Kids love them, adults love them, and the best part is you can make them ahead of time.

Storage, Reheating & Make-Ahead Tips

Storage: Keep bars in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.
Freezing: You can freeze them (without powdered sugar) for up to 2 months. Thaw in the fridge before serving.
Reheating: Warm for 10–15 seconds in the microwave for a soft, fresh-baked feel.
Make-Ahead: Prepare the base and crumble topping a day ahead and store in the fridge. Add strawberries and bake the next day for fresh flavor.

100-Word Short Version

These Gluten Free Strawberry Shortcake Bars are tender, sweet, and filled with fresh strawberries. The buttery, almond-flour-enriched base pairs perfectly with a juicy strawberry layer and a crumbly topping. Easy to make in one pan, they’re ideal for picnics, tea time, or family gatherings. Simply mix the dry and wet ingredients, layer with strawberries, sprinkle the topping, and bake until golden. Cool, slice, and optionally dust with powdered sugar. Serve warm with whipped cream or ice cream. Perfect for gluten-sensitive friends and family, these bars are a comforting, handheld dessert that brings joy in every bite.

Recipe Card Section

⏱️ Time
Prep: 15 min | Cook: 40 min | Total: 55 min

🛒 Ingredients

1 ½ cups gluten free all-purpose flour
½ cup almond flour
½ cup granulated sugar
½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
½ cup unsalted butter, melted
1 large egg
1 tsp vanilla extract
1 ½ cups fresh strawberries, sliced
2 tbsp cornstarch
2 tbsp powdered sugar (optional)

👩‍🍳 Instructions

Preheat oven to 350°F (175°C) and line an 8×8 pan.
Mix dry ingredients in a bowl.
Add melted butter, egg, and vanilla; stir gently.
Spread two-thirds of batter in pan.
Toss strawberries with cornstarch and layer over base.
Crumble remaining batter on top.
Bake 35–40 minutes until golden.
Cool completely, slice, and sprinkle powdered sugar if desired.

📝 Notes

Don’t overmix to keep bars tender.
Strawberries coated in cornstarch prevent sogginess.
Store airtight; freeze for up to 2 months.
Serve with whipped cream or ice cream.

Conclusion

Making Gluten Free Strawberry Shortcake Bars is more than just baking; it’s about creating moments of joy and connection. I love seeing the smiles when these bars come out of the oven, and I hope this recipe brings the same warmth to your kitchen. Whether you’re baking for family, friends, or just yourself, every bite is a little piece of happiness. Cooking is about sharing love, and with these bars, every slice tells a story.

Gluten Free Strawberry Shortcake Bars Sweet Comfort in Every Bite

Why I Love Making This Recipe

Ingredients & Little Kitchen Secrets

How I Make It, Step by Step

How I Serve It at Home

Storage, Reheating & Make-Ahead Tips

100-Word Short Version

Recipe Card Section

Gluten Free Strawberry Shortcake Bars

Description

Ingredients

Instructions

Notes

Nutrition

Conclusion

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