Decadent Chocolate-Dipped Strawberry Shortcake Bars
These bars combine a tender, buttery shortcake base with juicy fresh strawberries and a rich, silky semi-sweet chocolate coating for a perfect summer dessert.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (113g) unsalted butter, cold and cubed
- 3/4 cup (180ml) whole milk, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 2 cups (about 300g) fresh strawberries, hulled and sliced
- 2 tablespoons powdered sugar
- 1 teaspoon lemon juice
- 1 1/2 cups (270g) semi-sweet chocolate chips
- 1 tablespoon coconut oil (optional)
Instructions
- Prep the strawberries by tossing sliced strawberries with powdered sugar and lemon juice in a medium bowl. Let sit for 10 minutes.
- Preheat oven to 350°F (175°C). In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
- Cut cold cubed butter into the dry ingredients using a pastry cutter or fingertips until mixture resembles coarse crumbs.
- In a separate bowl, combine whole milk, vanilla extract, and almond extract. Pour wet ingredients into dry and stir gently until just combined.
- Spread batter evenly into a greased 8×8 inch (20×20 cm) baking pan. Bake for about 25 minutes or until golden and a toothpick comes out clean.
- Remove shortcake from oven and let cool slightly. Spread macerated strawberries with juices evenly over the warm shortcake.
- Chill the pan in the refrigerator for about 30 minutes to set the strawberry layer.
- Melt semi-sweet chocolate chips with coconut oil in a double boiler or microwave until smooth and glossy.
- Remove chilled shortcake from pan using parchment paper. Cut into 12 squares.
- Dip each bar halfway into melted chocolate or drizzle chocolate over the top. Place on parchment-lined tray.
- Refrigerate dipped bars for at least 15 minutes to allow chocolate to set.
Notes
Keep butter cold when mixing into flour for flaky texture. Do not overmix batter to avoid dense bars. Macerate strawberries to release juices and enhance flavor. Use low heat when melting chocolate and stir often to prevent burning. Chill bars before dipping in chocolate to keep layers neat. If chocolate thickens, add a splash of vegetable oil to smooth it out.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 22
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 38
- Fiber: 2
- Protein: 3
Keywords: chocolate-dipped, strawberry shortcake, dessert bars, summer dessert, easy recipe, homemade, shortcake bars