This Strawberry Shortcake Bars recipe has everything you love about strawberry shortcake packed into dessert bars. It is the perfect treat layered with yummy cake, creamy frosting and fresh fruit.
Strawberry Shortcake is always a crowd pleaser and the perfect Summer time dessert. We have made it even simpler with these luscious bars for an easy oven baked dessert.
If you love strawberries, you will also love Strawberry Brownies and Strawberry Shortcake Cupcakes. Strawberry desserts always make a popular choice!
For another dessert bar recipe we love to make, try Pecan Pie Cheesecake Bars.
Table of contents
Why I love This Recipe
It is packed with all of the delicious flavor of strawberry shortcake in easy to eat bars. We love the convenience of dessert bars and it’s very simple to make.
Ingredients
Cake
- Unsalted butter. Softened at room temperature.
- All Purpose Flour. Don’t scoop the flour but spoon it into the measuring cup.
- Milk. Whole milk will result in the richest cake.
- Vanilla Extract. Always use Pure Vanilla Extract.
Frosting
- Cream Cheese. Softened at room temperature. This will make it much easier to combine into a smooth consistency.
- Powdered Sugar. Sift before using to remove any lumps.
- Whipped Topping. Make sure the cool whip is completely thawed before using.
Topping
- Strawberries. Cleaned and sliced.
Find the entire ingredients in the bottom of the page.
Variations
- Fruit. Substitute other types of fruit or combine several in this recipe. Some ideas include blueberries, raspberries, kiwi, blackberries, peaches, pineapple or anything you like.
- Frosting. You can use a store bought frosting to top these bars with if you prefer. Cream Cheese frosting is always yummy. Just keep in mind it will be much sweeter and heavier than what the recipe uses.
How to make Strawberry Shortcake Bars
- Step 1. Preheat the oven and grease the pan. Preheat the oven to 350 degrees Fahrenheit and grease and flour a 9X13 baking pan. You can also use parchment paper.
Step 2. Combine the butter and sugar together. In a large bowl, beat together the sugar and butter with a handheld mixer or stand mixer until creamy.
Step 3. Mix in the eggs, baking powder and salt.
Step 4. Gradually add the flour and milk. Alternate between each one and mix until combined. Stir in the vanilla extract.
Step 5. Spread the batter into the pan. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow to cool completely at room temperature.
Step 6. Combine the cream cheese and sugar. Beat together the cream cheese, powdered sugar and vanilla extract in a medium bowl until smooth and well combined.
Step 7. Fold in the whipped cream. Gently stir in the whipped topping.
Step 8. Top the cake with frosting. Spread the mixture over the cooled cake. Allow to chill in the fridge. Refrigerate for at least 30 minutes or until ready to serve.
Step 9. Top with strawberries when ready to serve. Cut, serve and enjoy.
Storage
Store leftovers in an airtight container in the fridge for up to 1 week. The bars will last longer than the strawberries. You may need to pick off some of the berries and top with fresh ones.
The cake can be frozen up to 3 months unfrosted. Allow to cool completely and wrap in plastic wrap and foil. Place in the freezer until ready to use.
Allow to thaw overnight in the refrigerator and then place on the counter to come to room temperature. Make the frosting as normal and garnish with fruit when serving.
Can you make ahead?
This recipe can be prepared 1 to 2 days in advance. It is best to assemble the cake when ready to serve.
You can add the frosting earlier but don’t add the fruit until right before serving.
If you need to save even more time, you can make the frosting up to 24 hours in advance and refrigerate. Then spread on the cake the day you are serving. Top with strawberries and chill in the refrigerator.
Pro Tips
- Wait to add fruit. Don’t slice the strawberries and top the cake until right before serving. The juice will soak into the frosting and make it soggy and won’t look as pretty.
- Softened cream cheese. The cream cheese needs to be softened before using. It will be easier to combine and have a smoother texture if softened.
- Be careful not to overbake the bars. They should be lightly golden brown around the edges.
- Fresh strawberries are best. We recommend using fresh berries in this recipe. Frozen strawberries don’t hold its shape as well and also have tons of moisture.
- Refrigerate before serving. Allow the cake to chill in the fridge for at least 30 minutes after you assemble it. This will allow it to set and make it easier to cut into bars.
More Strawberry Desserts
- Strawberry Brownies
- Easy Strawberry Trifle Recipe
- 2 ingredient Strawberry Angel Food Cake
- Strawberry Icebox Cake Recipe
- Strawberry Lemon Blondies
Try this recipe for a sweet and delicious treat. Then please leave a comment and star recipe rating.
Strawberry Shortcake Bars
Ingredients
For the Cake:
- 1/2 cup Butter softened
- 1 cup Granulated Sugar
- 2 Large Eggs
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 1/2 cups All Purpose Flour
- 3/4 cup Milk
- 1 teaspoon Vanilla Extract
For the Frosting:
- 8 ounces Cream Cheese softened
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 8 ounces Whipped Topping thawed
- For the Topping:
- 1 pint Strawberries sliced
See how we calculate recipe costs.
Instructions
For the Cake:
- Preheat the oven to 350 degrees Fahrenheit and grease and flour a 9X13 baking pan.
- In a large mixing bowl, beat together the sugar and butter with a hand held mixer or stand up mixer until creamy.
- Add in the eggs, baking powder and salt.
- Then slowly add in the flour and milk, alternating between each one, and mix until combined.
- Stir in the vanilla extract.
- Pour the batter into the prepared pan and bake for 18-20 minutes until a toothpick inserted into the center comes out clean.
- Let the cake cool completely at room temperature.
For the Frosting:
- Beat together the cream cheese, powdered sugar and vanilla extract until smooth and well combined.
- Gently stir in the whipped topping.
- Spread the mixture over the cooled cake.
- Refrigerate for at least 30 minutes or until ready to serve.
- When serving, top with sliced strawberries. Cut, serve and enjoy!
