Strawberry White Chocolate Bars (Printable Version)

Soft, buttery bars studded with fresh strawberries and creamy white chocolate chunks for a delightful snack.

# What You'll 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 Make It:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter, granulated sugar, and brown sugar together 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. Do not overmix.
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 comes out with a few moist crumbs.
09 - Allow bars to cool completely in the pan on a wire rack before lifting out and cutting into 16 bars.

# Expert Tips:

01 -
  • They're ridiculously easy to make but taste like you spent hours fussing—no one will believe you threw these together in under an hour.
  • The strawberries stay juicy and the white chocolate melts just enough to surprise you with every bite, creating little pockets of sweetness.
  • They're perfectly portable for picnics, potlucks, or sneaking to your desk when nobody's looking.
02 -
  • Frozen strawberries will work if fresh ones aren't available, but thaw and pat them dry completely or you'll end up with a soggy bottom that tastes more like berry soup than bars.
  • Don't overbake these—the center should feel slightly soft when the oven timer goes off because carryover heat finishes the job while they cool, and it keeps them tender instead of dry.
03 -
  • If your white chocolate seems gritty or waxy, buy a better quality brand—the difference in the final texture is absolutely worth the extra dollar or two.
  • Room temperature ingredients mix faster and more evenly than cold ones, so pull your egg and butter out of the fridge 30 minutes before you plan to bake.
Go Back