These Strawberry Shortcake Bars are a delightful twist on a classic dessert, combining the sweetness of ripe strawberries with a buttery, crumbly base. In just 15 minutes of prep and another 15 minutes of baking, you’ll create a treat that’s as easy to make as it is irresistible. The layers of tender cake, juicy strawberries, and creamy topping come together for a perfect balance of textures and flavors.
With a cooling time of 30 minutes, these bars are ideal for a quick yet impressive dessert. Each bite offers a burst of fresh strawberry flavor, complemented by the rich, velvety topping and a hint of vanilla. Whether for a summer picnic or a cozy night in, these bars are sure to become a favorite.
Ingredients for Strawberry Shortcake Bars
- Crust:
- 1 cup unsalted butter (softened for easier mixing)
- 2 cups sugar
- 4 large eggs (room temperature works best)
- 2 teaspoons vanilla extract
- 5 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- Cream Layer:
- 8 ounces cream cheese (1 box, softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces Cool Whip (1 container, thawed)
- 3 cups fresh strawberries (diced, add just before serving to prevent juicing)
Step-by-Step Instructions
- Prepare the Crust:
- Preheat your oven to 375°F (190°C) and grease a rimmed baking sheet (13x18x1 inches works well).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add this to the wet mixture, mixing just until combined.
- Spread the dough onto the prepared baking sheet. The dough will be sticky, so lightly spray your hands with nonstick spray to press it evenly into the pan.
- Bake for 10-15 minutes, or until the crust is light golden brown and a toothpick inserted comes out clean. Let it cool completely.
- Make the Cream Layer:
- In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in the Cool Whip until fully combined.
- Spread the cream layer evenly over the cooled crust.
- Refrigerate for 30 minutes to allow the cream layer to set.
- Finish and Serve:
- Just before serving, top with the diced strawberries.
- Cut into bars and enjoy! Store any leftovers in the fridge.
Perfect Pairings: Sauce and Topping Ideas
While fresh strawberries are a classic choice, you can elevate your Strawberry Shortcake Bars with a drizzle of chocolate ganache or a sprinkle of toasted coconut. For a tangy twist, add a dollop of lemon curd or a light dusting of lemon zest. If you’re feeling adventurous, try a balsamic glaze for a sweet-and-savory flavor boost!
Make-Ahead Magic: Storage and Reheating Tips
These bars are best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. To keep the strawberries fresh, add them just before serving. If the cream layer softens, let the bars chill in the fridge for 10-15 minutes before serving. Pro tip: Freeze the bars (without strawberries) for up to 1 month—thaw in the fridge overnight and top with fresh berries when ready to serve.
Time-Saving Hacks for Busy Bakers
Short on time? Use a pre-made sugar cookie dough for the crust layer to cut down on prep. For the cream layer, swap Cool Whip with whipped cream from a can or tub. If you’re in a rush, skip the cooling step and pop the crust in the freezer for 10 minutes while you prepare the cream mixture. Quick and easy!
Equipment Essentials for Success
To make these bars effortlessly, you’ll need a rimmed baking sheet (13x18x1 inches works perfectly) and a stand mixer or hand mixer for creaming the butter and sugar. A nonstick spray is a must for spreading the sticky dough, and a sharp knife ensures clean cuts when serving. Don’t forget a cooling rack to let the crust cool evenly before adding the cream layer.
Recipe Variations to Try
Switch up the fruit! Swap strawberries for raspberries, blueberries, or a mix of your favorites. For a tropical twist, use mango or kiwi. If you’re a chocolate lover, add mini chocolate chips to the crust or drizzle melted chocolate over the top. Feeling fancy? Layer on some sliced almonds for a delightful crunch.
Strawberry Shortcake Bars Recipe
Ingredients
Crust
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs
- 2 teaspoon vanilla
- 5 cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
Cream Layer
- 8 ounces cream cheese 1 box, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 8 ounces cool whip 1 container, thawed
- 3 cups fresh strawberries diced
Instructions
- In a large bowl, cream butter and sugar until fluffy.
- Add eggs, one at a time, mixing after each egg. Mix in vanilla.
- In a separate bowl whisk together flour, salt and baking soda. Add to wet mixture and mix just until combined.
- Spread on a greased, rimmed baking sheet (I use a 13x18x1″ pan/cookie sheet). The dough will be just like cookie dough- heavy and sticky- so it’s best to spray your hands with a little nonstick spray and use them to help mold the dough into the pan.
- Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Let cool completely.
- Mix together cream cheese, powdered sugar, and vanilla. Beat until smooth, then fold in the Cool Whip and stir well. Spread cream cheese layer over cooled sugar cookie bars.
- Place in the fridge for about 30 minutes to let the cream layer set up. Top with fresh strawberries, cut, and serve.
- I learned that these look the best if you put the strawberries on right before serving, otherwise the juice from the strawberries can tint your cream layer pink.
- Store leftovers in the fridge.