Strawberry Shortcake Bar Recipe

Strawberry shortcake bars cut up on plate with more bars in the background.

4.98 from 71 votes

Strawberry Shortcake Bar Recipe

Chilled strawberry shortcake bars are a light and easy twist on a classic dessert with simple steps and lots of fresh berry flavor.

Prep Time10

Cook Time20

Refrigerate3

Total Time3 30

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

Butter Vanilla Cake

½ cup butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon baking powder
¼ teaspoon salt
1½ cups all-purpose flour
¾ cup milk
1 teaspoon pure vanilla extract
1 pint strawberries

Frosting

8 ounces cream cheese, softened
¼-½ cup powdered sugar
8 ounces cool whip, thawed

Instructions

Preheat the oven to 350°F. Remove the Cool Whip from the freezer to thaw. Hull and slice the strawberries and set aside.
In a large bowl, beat the 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 9x13-inch baking dish.
Bake for 18-20 minutes until a toothpick comes out clean. Do not overbake, the cake should be flat and light in color. Let cool completely and set aside.
In a large bowl, cream the cream cheese, powdered sugar, and thawed Cool Whip. Evenly spread cream cheese mixture over top of cooled cake. Top with sliced strawberries.
Refrigerate for 3 hours.

Video

Notes

Recipe Tips:

Let the cake cool completely before adding the frosting. We've made this mistake before, and the frosting will melt right into the layers!
Slice strawberries evenly for a prettier topping. Ripe strawberries are a vibrant, deep red color from stem to tip, with a sweet aroma, and will have the BEST flavor. We love to pick up fresh strawberries from a farmers' market.
Do not overbake the cake to keep it soft.
Chill the bars for several hours for the best texture. This step is a MUST!
Store leftovers covered in the refrigerator.

Make ahead. The frosting and the cake can be made a day ahead of time and stored separately until you’re ready to assemble the cake.

Store leftovers, covered, in the fridge or divide it into airtight containers. The bars will last for 2-3 days, but the strawberries will only last for 1-2 days. The frosted cake can be frozen without the strawberries for up to 3 months.

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