Strawberry Shortcake Bars Recipes

  |  20 Comments

I am definitely a person that eats my feelings and this past week, my feelings deserved sugar. Our sugar cookie bars are one of my favorite desserts, but I had a lot of strawberries in my fridge that needed to be used before they went bad, so I decided to combine forces. The end result was amazing . . . so amazing that I forgot for just a few minutes how crazy the past week was. 🙂 Here’s hoping this week goes better! I hope that you have a great week too!

Strawberry Shortcake Bars Recipes
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Ingredients

    Crust:
  • 1 cup unsalted butter
  • 2 cups sugar
  • 4 large eggs
  • 2 teaspoon vanilla
  • 5 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
    • Cream layer:
  • 1 (8 oz) cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 (8 oz) Cool Whip, thawed
  • 2-3 cups fresh strawberries, diced

Instructions

  1. In a large bowl, cream butter and sugar until fluffy.
  2. Add eggs, one at a time, mixing after each egg. Mix in vanilla.
  3. In a separate bowl whisk together flour, salt and baking soda. Add to wet mixture and mix just until combined.
  4. Spread on a greased, rimmed baking sheet (I use a 13x18x1" pan/cookie sheet). The dough will be just like cookie dough- heavy and sticky- so it?s best to spray your hands with a little nonstick spray and use them to help mold the dough into the pan.
  5. Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Let cool completely.
  6. Mix together cream cheese, powdered sugar and vanilla. Beat until smooth, then fold in the Cool Whip and stir well. Spread cream cheese layer over cooled sugar cookie bars.
  7. Place in the fridge for about 30 minutes to let the cream layer set up. Top with fresh strawberries, cut, and serve.
  8. I learned that these look the best if you put the strawberries on right before serving, otherwise the juice from the strawberries can tint your cream layer pink.
  9. Store leftovers in the fridge.
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https://www.sixsistersstuff.com/recipe/strawberry-shortcake-bars/

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Comment on this Recipe

20 Responses to “Strawberry Shortcake Bars Recipes”

  5. Sara
    Truly a series of unfortunate events, and you handled them very well and with a positive attitude !! good for you !! I would have had a mental breakdown with tears just rolling down my cheeks. Glad they are all dealt with. And the Bars look ravishingly delicious ! i just wish they didn't include eggs though. Thank you or posting ! I really enjoyed reading. Sara www.itsmylittlethings.blogspot.com
    March 23, 2014 at 11:49 pm
    Reply to this comment
  6. Susan L. @ Full Happy Muffin and Mama
    Oh, my goodness! What a horrible week! I hope this week goes much better for you. (I tend to be an emotional eater as well. Our diva dog, Daisy, is as well. :) ) This looks like a great recipe to drown sorrows in, though.
    March 24, 2014 at 5:33 am
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    • Cyd
      Hi Casey. I think if they were frozen you should be ok with a 2 hour drive. Try not to let them be in the direct sun in the car. Keep them shaded. You could even cut them into bars and put them in containers in a cooler. That's a lot more work though! Have fun at your party and travel safely! Cyd (mom of the Six Sisters)
      June 19, 2014 at 10:21 pm
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    • Cyd
      Sorry our site is under construction. Should be up and running any day now! Crust: 1 cup unsalted butter 2 cups sugar 4 large eggs 2 teaspoon vanilla 5 cups all-purpose flour 1 teaspoon salt 1/2 teaspoon baking soda Cream layer: 1 (8 oz) cream cheese, softened 1 cup powdered sugar 1 teaspoon vanilla 1 (8 oz) Cool Whip, thawed 2-3 cups fresh strawberries, diced INSTRUCTIONS In a large bowl, cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Mix in vanilla. In a separate bowl whisk together flour, salt and baking soda. Add to wet mixture and mix just until combined. Spread on a greased, rimmed baking sheet (I use a 13x18x1" pan/cookie sheet). The dough will be just like cookie dough- heavy and sticky- so it?s best to spray your hands with a little nonstick spray and use them to help mold the dough into the pan. Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Let cool completely. Mix together cream cheese, powdered sugar and vanilla. Beat until smooth, then fold in the Cool Whip and stir well. Spread cream cheese layer over cooled sugar cookie bars. Place in the fridge for about 30 minutes to let the cream layer set up. Top with fresh strawberries, cut, and serve. I learned that these look the best if you put the strawberries on right before serving, otherwise the juice from the strawberries can tint your cream layer pink. Store leftovers in the fridge.
      August 17, 2017 at 8:17 pm
      Reply to this comment

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