Shortcake Bars
Is your family like us in that we never need an excuse to make dessert? 😉 It might be a little worrisome, but it’s pretty upsetting to 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!
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 Nutella Pizza
- Lemon Sheet Cake
- White Chocolate Blueberry Lasagna
- Strawberry Jello Pretzel Salad
Strawberry Shortcake Bars Recipe
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
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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.
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Pour batter evenly into a greased and floured a 9 x 13 inch baking dish.
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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.
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Dice up strawberries and set aside.
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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.
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Refrigerate for 3 hours.
Recipe Video
Recipe from Divas Can Cook.
Yum! You have some of the best recipes! I’m excited to try this one!
Thank you Holly!! These are delicious..I hope you like them!
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!
So happy to hear!!! Thanks so much for sharing!
I’m planning on making these this week for a party. Could I make the day before and just put the strawberries on the day of?
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!!
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. 🙂 Great recipe. Thank you.
Good to hear 🙂 That sounds like a delicious and cute idea!! Thanks for letting me know!
This looks so good, but looks like there are lots more berries than a pint on top.
There might have been more. The recipe just calls for that, but may have added more for the picture 🙂 You can always add more or less! Thanks so much!
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.
So glad you like it!! Thanks for sharing and yes, it could just be your oven. They all vary in baking time. Thanks again!
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!
I’m so glad!! Thank you so much for letting me know!
Could you use a jelly roll pan for this?
Sure you can 🙂 Hope you like them as much as we do!!
Made this for some ladies at church and was a big hit!
SO glad to hear that!! Thank you for letting me know!
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?
Yes, it would! Hope you enjoy!!
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.
I’m glad you liked them! Thank you for letting me know!
Thanks for that information. So many want to change the recipe. Can’t wait to make it.
You are welcome! 🙂
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.
You saw it correctly 🙂 Hope you like it! It’s pretty darn good!
Can you cut the recipe in half?
I haven’t, but I don’t see why not 🙂 Let me know how they come out, if you do that. Thanks so much!
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.
It’s just for topping. Thank you for stopping by! Hope you’ll give these a try 🙂
Your video shows one cup of butter, but the written recipe says 1/2 cup. Which one is correct?
Thanks!
Sorry about that – my videographer must have been confused. It’s 1/2 cup butter. 😉
I used two sticks and less milk and it was yummy.
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.
Yes, it should, as long as it’s in the fridge and waiting to add the strawberries. It will be a hit!
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!
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!
Awe, thank you so much!! I’m so happy to hear that! Thank you very much!
Your video shows 2 sticks of butter which equals 1 cup but your recipie reads 1/2 cup=1 stick. Which is it?
it is 1/2 cup 🙂 Enjoy!!
Just wondering why in thr video you use two sticks of butter, but the recipe says 1/2 a cup of butter?
It is 1/2 cup 🙂 Hope you like these, as much as I do!!
Is this really 484 carbs a piece?? How big of a piece? Want to take it somewhere where there are diabetics…not a good idea?
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.
Thanks for sharing! That seems great for next time!
Hi,
Are the nutrition facts accurate????
That many calories? fat? carbs?
oh my!!!
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.