Strawberry Shortcake Bars: Soft and sweet, these Strawberry Shortcake Breakfast Bars are packed full of whole grains, protein, fiber and antioxidants; not to mention a little dark chocolate. These jam bars are sure to start your day with a smile.
Saturday breakfasts are always a special thing at our house.
My kids and I are early risers and we are starving from the minute we get up. We typically grab some fruit and yogurt or granola to tide us over as we prepare Whole Wheat Pancakes, Candied Bacon or these Strawberry Breakfast Bars and wait for my husband to finally roll out of bed. (If sleep were a love language, it would be his!)
The latest Saturday morning breakfast win for us was Strawberry Shortcake Breakfast Bars.
Strawberry Shortcake Bars
Strawberry Shortcake for BREAKFAST?
Yep, that’s right. This spin on strawberry shortcake is healthy enough to be considered breakfast!
These bars are studded with fresh strawberries and rich dark chocolate and swirled with strawberry jam, keeping them incredibly moist. They are perfect eaten just in that form alone, but when you top with additional fresh berries and a dollop of Greek yogurt–it is an easy breakfast recipe that any beast would happily arise for.
More delicious breakfast recipes
How to Make Shortcake Jam Bars
The process to make this whole wheat Strawberry Shortcake is simple.
- Line an 8×8 baking dish with parchment paper or grease well with butter or coconut oil.
- Get out the food processor and pulse away the ingredients.
- Press half the shortcake batter into the prepared pan.
- Dollop with strawberry jam.
- Top with the remaining batter.
- Serve the Chocolate Chip Strawberry Shortcake bars with with fresh berries and a dollop of plain Greek yogurt.
While I love serving these chocolate studded jam bars with Greek yogurt and fresh berries, these bars slice up perfectly, making them the perfect portable breakfast for our busy weekdays. And since they are made with whole wheat flour, Greek yogurt and just a touch of sugar–they are are great start to any day.
Notes on Chocolate Chip Strawberry Breakfast Bars
- Use a 1:1 gluten free flour blend in place of whole wheat flour for Gluten Free Strawberry Shortcake Bars.
- The chocolate chips are not a necessary addition–just one I find pairs great with the strawberries.
- If you use dairy free chocolate chips and serve with coconut yogurt, these breakfast bars are dairy free.
- You can substitute any dairy or non-dairy milk you would like for the coconut milk. The coconut milk adds a rich, nutty flavor to these shortcake jam bars, but not necessary.
- Butter can also be used in place of solid coconut oil, but again the coconut adds a nice richness to the jam bar. Even if you don’t like coconut, you probably will love the undertones of nuttiness the coconut oil and coconut milk provides in this shortcake.
- Feel free to use any jam you like in these shortcake jam bars.
- Store these shortcake jam bars in a sealed container at room temperature for 2 days or in the refrigerator for up to 5 days. Serve cold or warm slightly before eating.
If you are looking for more healthy ways to enjoy chocolate for breakfast, check out Beaming Baker’s Peanut Butter Chocolate Chip Breakfast Bars.
Recipe for Shortcake Jam Bars
Strawberry Shortcake Breakfast Bars
A healthy version of a shortcake jam bar that is studded with chocolate chips and strawberry jam.
- 2 cups whole wheat flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup fresh strawberries diced
- 1/2 cup dark chocolate chunks
- 1/4 cup solid Coconut oil
- 1/4 cup cold Greek yogurt
- 1 egg
- 1/2 cup coconut milk or any milk of your choice
- 3/4 cup strawberry jam
- For topping:
- Additional chopped fresh strawberries let sit with 1 tablespoon maple syrup per cup of strawberries for an extra sweet treat.
- Greek yogurt
Preheat oven to 350. Line an 8x8 baking pan with parchment paper.
In a food processor, pulse together flour, sugar, salt, baking powder, strawberries and chocolate. Add coconut oil into processor and pulse until dough comes together in size of small peas. Mix together egg, yogurt, and coconut milk and pour into food processor, pulse until the batter just comes together.
Pour half the batter into prepared pan and dollop with strawberry jam. Swirl jam into batter with a butter knife and then top with remaining batter.
Bake for 40-45 minutes, or until bars are golden and center is set.
Cool and cut into 12 bars and serve as is, or top with additional fresh strawberries and Greek yogurt.