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These bars are such a fun treat, and not loaded with sugar. Not that shortcake typically is, but I felt the need to state that fact up front in case you're looking for a berry bar that is richly sweetened.

I like the mild sweetness in this recipe. You can eat a bar for breakfast with hot coffee and not crash at your desk come 10AM. You can also simply eat it for dessert and plop a large scoop of ice cream or swirly swath of whipped cream over top, doing it up proper. Either way, it is so good. Just so good!

"If leave my bars at room temperature covered in plastic wrap for a few days, but if you prefer to store in the fridge, cover well, and reheat in a low microwave for a few seconds."

Notes: Butter is unsalted.


Ingredients: 3/4 stick butter-softened, 1 1/4 cups sugar, 3 eggs, 1 cup all-purpose flour, 1 cup whole wheat flour, 1 tsp. baking powder, 1/2 tsp. salt, 1 tsp. vanilla extract, 2 cups strawberries, 1/2 cup raspberries, 1 tbsp. tapioca starch, 1/4 cup maple syrup.

Makes about 9 bars.

1. Preheat oven to 350*, paper line and spray an 8x8 inch baking dish. 2. Heat strawberries, raspberries and maple syrup in a small saucepan over medium heat to a simmer. Cook for 10 minutes, stirring frequently. Stir in tapioca starch until there are no lumps. Remove from heat to cool and thicken. 3. In a large bowl, beat butter and sugar until fluffy. Add eggs and vanilla, mix until smooth. 4. In a separate bowl whisk flours, salt and baking powder together. Add into the butter mixture, stirring well to combine. Mixture will be very thick. 5. Press 2/3 of the mixture into the bottom of the baking dish. Bake for 15 minutes, remove to cool slightly. 6. Spoon thickened berries over the baked crust. Pinch off pieces of remaining batter and scatter over the berries. Bake again for 35-40 minutes, until golden. Tip: Substitute corn starch for tapioca starch if needed.

#berry #shortcake #strawberries #raspberries #shortcake bars


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