If summer was a dessert, it would definitely be strawberry shortcake in this house. I love strawberry shortcake! 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 of these strawberry shortcake bars 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!
The Recipe
Strawberry Shortcake Bars
By Divas Can Cook
Ingredients
- BUTTER-VANILLA CAKE
- ½ cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1½ cup all-purpose flour
- ¾ cup milk
- 1 teaspoon pure vanilla extract
- 1 pint strawberries
- CREAM LAYER
- 8 oz cream cheese, softened
- ¼ - ½ 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 toothpick inserted into the center comes out clean. Do not over bake. 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.
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This is the perfect combo of simple and elegant dessert – thank you!!!!
Loooovve your videos and recipes
I have been making this for atleast 2 yrs delicious, making it tomorrow, , thanks Diva
Hi! This looks great! Question – should I thaw the Cool Whip before mixing?
I am hosting my first house party this 4th of July! I am so excited and ready to try this great recipe find! 🙂
Oo this looks and sounds delicious. Thanks for sharing this recipe.
Simon
My ultimate favourite <3 Looks very delicious, I'm looking forward to make ittt
Excellent results! This is now my summer’s special occasion recipe. Thank you.
Made this for our Mother’s Day cookout/potluck. It was the star of the dessert table. Everyone loved it. I even had someone tell, “You put your foot all in it, didn’t you?!!!” (For those of you from the south, you’ll will recognize that as extremely high praise for a dish done well.) Thanks for sharing Monique!
I just watched your video for this strawberry bar recipe. Will definitely make for Easter. Thanks for sharing!!