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Simple, light and refreshing Strawberry Shortcake Bars are a perfect summertime dessert. This is a seasonal favorite, and one tempting treat!

If you love the flavors in these Strawberry Shortcake Bars, you need to try these other shortcake inspired desserts!! Our favorites are No Bake Strawberry Shortcake, Strawberry Shortcake Kabobs, and even this poke cake!

Strawberry shortcake bars sliced and squares and topped with fresh strawberries.


bar version of a favorite!

Is your family like us in that we never need an excuse to make dessert? 😉

It should be no surprise that we love dessert, and one of our favorite summer treats is this recipe for Strawberry Shortcake Bars.

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!

It tastes just like a classic strawberry shortcake, but with a little less hassle. Plus, it easily feeds a crowd since you just make one pan and cut it into bars!

A white bowl fill with fresh strawberries for strawberry shortcake bars.

Simple Strawberry Shortcake Bars

Although the steps are super simple, make sure you plan ahead with time, because it does need to refrigerate for at least 3 hours!

PREP. Preheat oven to 350°F and remove cool whip from freezer to thaw. Slice up strawberries and set aside.

BATTER. 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.

BAKE. Pour batter evenly into a greased and floured a 9 x 13 inch baking dish. Bake for 18-20 minutes until a toothpick comes out clean.

Note: Be sure not to over bake. Cake should be flat and light in color. Let cool completely. Set aside.

TOPPING. In a large bowl, cream together cream cheese, powdered sugar and frozen whipped topping.

ASSEMBLE. Evenly spread cream cheese mixture over top of cooled cake. Top with sliced strawberries.

CHILL + SERVE. Refrigerate for 3 hours.

Strawberry shortcake dessert bar in a glass baking dish topped with fresh sliced strawberries.

Tips + Variations

Make ahead: The ingredients of the Strawberry Shortcake Bars can be made 1-2 days ahead of time and stored separately until you’re ready to assemble the cake.

STORE covered leftovers in the fridge. The bars will last for a few days, but the strawberries will only last for a day or two. You can easily pick off the old strawberries and top with freshly cut berries.

For a tasty variation, include different fruits such as:

  • raspberries
  • blueberries
  • sliced bananas
  • sliced kiwi
  • or your favorite fruit!

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

Strawberry shortcake bars sliced and served on a white doily.

for even more fruity treats, check out:

4.97 from 66 votes

Strawberry Shortcake Bars Recipe

By: Lil’ Luna
Simple, light and refreshing Strawberry Shortcake Bars are a perfect summertime dessert. This is a seasonal favorite, and one tempting treat!
Servings: 12
Prep: 5 minutes
Cook: 20 minutes
Refrigerate: 3 hours
Total: 3 hours 25 minutes

Ingredients 

Butter Vanilla Cake

Frosting

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

Instructions 

  • Preheat oven to 350°F and remove cool whip from freezer to thaw.
  • 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.
  • Pour batter evenly into a greased and floured a 9 x 13 inch baking dish.
  • Bake for 18-20 minutes until a toothpick comes out clean. Be sure not to over bake. Cake should be flat and light in color. Let cool completely. Set aside.
  • Slice up strawberries and set aside.
  • 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 sliced strawberries.
  • Refrigerate for 3 hours.

Video

Nutrition

Serving: 12g, Calories: 340kcal, Carbohydrates: 40g, Protein: 5g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 70mg, Sodium: 208mg, Potassium: 189mg, Fiber: 1g, Sugar: 27g, Vitamin A: 573IU, Vitamin C: 23mg, Calcium: 79mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

Recipe adapted from Divas Can Cook.



About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




97 Comments

  1. 5 stars
    The only thing I did different is I took strawberries and chop them added sugar and people can put him on themselves

  2. 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 🙂

  3. Just wonDEring…do you have to use flour and spray on pan? Can you use jusy the spray?
    Thank you!

  4. 5 stars
    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?

    1. Glad you both liked them!! No, I have not tried freezing them. Not sure how they’d turn out & with the frosting on them. They could last in the fridge for the week.

  5. 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.

  6. 3 stars
    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.

  7. 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?