Strawberry Shortcake Bars
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.
Servings: 12
Calories: 371kcal
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
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!
Notes
Refrigerate the leftovers in an airtight container for up to 1 week.
Nutrition
Calories: 371kcal | Carbohydrates: 48g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 283mg | Potassium: 158mg | Fiber: 1g | Sugar: 34g | Vitamin A: 573IU | Vitamin C: 23mg | Calcium: 86mg | Iron: 1mg
