Description
These Gluten Free Strawberry Shortcake Bars are tender, buttery, and filled with fresh strawberries. A simple, handheld dessert perfect for picnics, tea time, or family gatherings.
Ingredients
Scale
- 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 the batter to keep bars tender. Coat strawberries with cornstarch to avoid sogginess. Store in an airtight container; freeze for up to 2 months. Serve with whipped cream or ice cream for extra indulgence.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 15
- Sodium: 85
- Fat: 11
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 2
- Protein: 3
- Cholesterol: 35