Strawberry Shortcake Bars Recipe
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.
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.
Nutrition
Calories: 311kcalCarbohydrates: 46gProtein: 5gFat: 12gSaturated Fat: 7gCholesterol: 60mgSodium: 169mgPotassium: 92mgFiber: 1gSugar: 24gVitamin A: 422IUVitamin C: 11mgCalcium: 33mgIron: 1mg
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