Strawberry Shortcake Bars

Strawberry Shortcake Bars - super soft cake like crust perfectly combines with a light layer of cream cheese and whipped cream, topped with fresh cold strawberries.

Shortcake Bars

Is your family like us in that we neverΒ need an excuse to make dessert? πŸ˜‰ It might be a little worrisome, but it’s pretty upsetting toΒ the kids if there isn’t a dessert after dinner. And I’m not talking about OUR kids. I’m talking about my parents’ kids… The ADULTS! It’s no secret that we have dessert after every wonderful Sunday meal… and weekday meals… and Friday night for funsies (we’re awesome like that!) Often, we have a birthday (or five), to celebrate that month, so we feel a little more justified in our sugar overloads (like we really need justification?)

May happens to be Carpenters month! My son was born in May so we celebrate with cake or cupcakes. But he was born on our anniversary, so we have to celebrate the day after with cookies or cake. A few days later is my birthday, so we do more celebrating with more treats, or in this case, scrumptious Strawberry Shortcake Bars (there may have been pazookie in there too)!

These Strawberry Shortcake Bars from Divas Can Cook are now a favorite among the adults. The super soft cake like crust perfectly combines with a light layer of cream cheese and whipped cream, topped with fresh cold strawberries. It’s heavenly! If that doesn’t sing “Happy Birthday to you”, I don’t know what does!

Strawberry Shortcake Bars - super soft cake like crust perfectly combines with a light layer of cream cheese and whipped cream, topped with fresh cold strawberries.

Strawberry Shortcake Bars - super soft cake like crust perfectly combines with a light layer of cream cheese and whipped cream, topped with fresh cold strawberries.

If you’re a fruit lover, I’m certain you will LOVE this simple but perfectly sweet Shortcake Bar recipe. See for yourself!

And for even more fruity treats, check out:

Strawberry Shortcake Bars Recipe

4.75 from 8 votes
Strawberry Shortcake Bars - super soft cake like crust perfectly combines with a light layer of cream cheese and whipped cream, topped with fresh cold strawberries.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Refrigerate 3 hours
Total Time 25 minutes
Servings 12
Calories 4076 kcal
Author Lil' Luna

Ingredients

ButterVanilla Cake

  • 1/2 cup butter softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 cups all purpose flour
  • 3/4 cup milk
  • 1 tsp pure vanilla extract
  • 1 pint strawberries

Frosting

  • 8 oz cream cheese softened
  • 1/4-1/2 cup powdered sugar
  • 8 oz cool whip frozen

Instructions

  1. In a large bowl, beat together sugar and butter until creamy. Mix in eggs, baking powder and salt. Alternate between adding in the flour and milk, beating after each addition. Beat until all ingredients are combined. Stir in vanilla extract.

  2. Pour batter evenly into a greased and floured a 9 x 13 inch baking dish.
  3. Bake at 350 for 18-20 minutes until a toothpick comes out clean. We sure not to over bake. Cake should be flat and light in color. Let cool completely. Set aside.
  4. Dice up strawberries and set aside.
  5. In a large bowl, cream together cream cheese, powdered sugar and frozen whipped topping. Evenly spread cream cheese mixture over top of cooled cake. Top with diced strawberries.
  6. Refrigerate for 3 hours.

Recipe Video

Recipe from Divas Can Cook.

Author

Kellyn Carpenter

Kellyn is a mom of 4 and loves to try and test out new recipes. She loves to find the best dinner and dessert recipes around and share them with those in the blogosphere.

More by Kellyn

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Comments


  1. I made these over the Memorial Day weekend to take to a barbecue and they were a huge hit! Easy and delicious and I will definitely make them again!

    1. Yes, I would put the strawberries on last, as well as the cream layer. Unless, you can stick it in your fridge, since it has cream cheese and cool whip:) Hope they’re a hit!!


  2. I made these for a party and they were a hit. I’m going to make it again for 4th of July at our camper and decorate it like a flag with blueberries and strawberries. πŸ™‚ Great recipe. Thank you.

    1. There might have been more. The recipe just calls for that, but may have added more for the picture πŸ™‚ You can always add more or less! Thanks so much!


  3. I have made this several (4-5) times since I discovered this recipe. It is wonderful and easy to make. My only comment is my cake takes longer than 20 minutes to bake every time I have made this by at least 10 minutes. It could just be my oven. I just moved and I am trying it in the oven that was already in the house.

  4. I have made this recipe several times. It has turned out perfect every time, and is always a huge hit! Highly recommend adding this to your recipe box!

  5. Would like to make this,but wanted to ask. I have whipping cream to use up. Do you think real whipped cream would work in it?

  6. I am not a fan of the traditional strawberry shortcake, but this recipe for the Strawberry Shortcake Bars was excellent. I followed the exact recipe. At our family Easter gathering it was a huge hit.

  7. Am I understanding correcty, the cool whip is not thawed but left frozen? I ask because this is the first time I’ve ever seen a recipe that called for frozen cool whip. Thank you.


  8. You mention a pint of strawberries in the cake mix. Was that an error? Why would you put strawberries in the cake? The pictures dont look like you have added strawberries inside the actual cake just on the top.

  9. I want to make this for my daughters baby shower. Do you think it will turn out if I do everything the night before except for adding the strawberries? I would be refrigerating it overnight.

  10. Made this today for 4th of July and can’t wait to try it! I do have a suggestion – I would change the recipe to have the cream cheese whipped first with the powdered sugar then add in the Cool Whip. If you just dump everything in and mix together as the recipe suggests, it comes out lumpy which isn’t very appetizing to look at. My cream cheese was at room temp too. Otherwise a great recipe!


  11. Great recipe, the cake is neither too firm nor too soft, and it tastes so good.???? It’s the first time to try one of your recipes and definitely won’t be the last!


  12. This is perfect dor those who arent fans of Juicy, creamy, super moist, sweet strawberry short Cake. If i were to make it again i would add heavy cream, poke cake style. I would add a wee bit of sugar to the berries to draw out the juices (and use at least two pints), and i would top it off with whipped cream-the real thing, of course.

  13. I tried to make the strawberry shortcake bars. it didn’t work well. the recipe says 1/2 cup of butter, but the video shows two sticks of butter. i believe had i used one cup of butter it may have worked. very angry that i wasted all the ingredients.


  14. Made these for a Dinner with frieNds and they were so yummy. Unfortunately, we have abojt half of it leftover and while My husband and i would love to eat this every night, we probably shoudn’t. Have you ever tried freezing individual pieces?

  15. Isn’t it suppose to be one stick of Butter? I’m confused. I added more powered sugar to the topping to make it thicker. Looks delicious.

    1. In the cake part, it is 1 stick of butter, but for the frosting, it is cream cheese, cool whip, & powdered sugar πŸ™‚