Strawberry Shortcake Bars
If summer was a dessert, it would definitely be a strawberry shortcake in this house. I love strawberry shortcakes! It’s such a light, refreshing end to a grilled summer dinner or even brunch. Whenever I throw a cookout you can bet that you will find these strawberry shortcake bars and snickers ice cream sandwich cake on the dessert table. They are true summer staples around here and easy to make.
Hit up your local farmers market for some really big, fresh, sweet, and juicy strawberries and you’re in for a treat honey!
The cake layer is not your typical angel food cake. It’s more like a fluffy vanilla-butter-pound cake in taste. Dense enough to handle that cream cheese layer and strawberries, yet tender enough to melt in your mouth. It’s the perfect trio of flavors and textures.
Watch me make these strawberry shortcake bars from start to finish!
Get the Recipe: Strawberry Shortcake Bars
Ingredients
- BUTTER-VANILLA CAKE
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cup all-purpose flour
- 3/4 cup milk
- 1 teaspoon pure vanilla extract
- 1 pint strawberries
- CREAM LAYER
- 8 oz cream cheese, softened
- 1/4 - 1/2 cup powdered sugar
- 8 oz frozen whipped topping, Cool Whip
Instructions
- Preheat oven to 350.
- 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.
- Grease and flour a 9 x 13-inch baking dish.
- Pour batter evenly into the dish.
- Bake for 18-20 minutes until a toothpick inserted into the center comes out clean. Do not overbake. The cake will be flat and light in color.
- Let cool completely. Set aside.
- Dice up strawberries. Set aside.
- In a large bowl, cream together cream cheese, powdered sugar, and frozen whipped topping.
- Spread cream cheese mixture evenly on top of cooled cake.
- Top with fresh, diced strawberries.
- Refrigerate for 3 hours.
- Store in the refrigerator.
- Enjoy.
Notes
Make it colorful! I love using a mixture of fresh diced peaches, strawberries, kiwi, and pineapples on top. Very pretty!
Feeling lazy and don't want to make the homemade cake? It's ok. I've been there. Use a boxed butter-flavored pound cake mix and prepare it in a 9 x 13-inch pan.
I made this for the 4th of July, we had a pot luck, so I decided to make a dessert. My family ate all of the cake and it was my first time baking. Thanks for the recipe!!
Diva, you may not have noticed but in the ingredients you have baking powder and in the directions you have baking soda. Which is it?
oops thanks luv! It’s baking powder. I don’t know what I’d do without you guys sometimes!!
This recipe looks scrumptious and little Superman helper is so adorable!
I made this for father’s day, my hubby loved it. Thanks for great recipe
I absolutely love this cake and will continue to make this recipe in the future.
I made this the other day and it is now one of my favorites. Better than store bought. You never disappoint Monique! 🙂