Strawberry White Chocolate Bars (Printer-Friendly)

Buttery bars with fresh strawberries and creamy white chocolate, ideal for warm-weather gatherings.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 1/4 cup light brown sugar, packed
08 - 1 large egg
09 - 1 teaspoon vanilla extract

→ Add-ins

10 - 1 cup fresh strawberries, diced
11 - 3/4 cup white chocolate chunks

# How to Cook:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat softened butter, granulated sugar, and brown sugar in a large bowl until light and creamy, approximately 2-3 minutes.
04 - Add egg and vanilla extract to the butter mixture, mixing until fully combined.
05 - Gradually add dry ingredients to wet mixture, stirring just until combined. Avoid overmixing.
06 - Gently fold diced strawberries and white chocolate chunks into the dough.
07 - Spread dough evenly into the prepared baking pan.
08 - Bake for 22-25 minutes until the top is golden and a toothpick inserted in the center emerges with a few moist crumbs.
09 - Cool completely in the pan on a wire rack before lifting out and cutting into bars.

# Expert Advice:

01 -
  • They're ready in under an hour, which means you can go from craving to eating faster than you'd think possible.
  • Fresh strawberries and white chocolate do all the heavy lifting flavor-wise, so you're really just making a buttery base for them to shine.
  • One pan means minimal cleanup, and they stay soft and tender for days if you can resist eating them all first.
02 -
  • Frozen strawberries will absolutely release too much water and turn your bars soggy no matter what you do, so fresh really is non-negotiable here.
  • Don't skip letting these cool completely in the pan—I learned this the hard way by trying to cut them warm and ending up with crumbly, frustrating pieces instead of clean bars.
03 -
  • Room temperature butter makes creaming actually possible without electric mixer struggles, so pull it out of the fridge an hour before baking.
  • Pat your diced strawberries dry on paper towels after cutting them so you're not introducing excess moisture that will make the bars dense and soggy.
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