Strawberry shortcake bars are one of my favorite takes on the classic strawberry shortcake. It has fresh strawberries along with creamy frosting and a wonderful chewy cookie crust.
Our strawberry shortcake cookie bars are a perfect potluck dessert. You will have plenty of people asking you for this amazing recipe and you probably won’t have any left to bring home.
Since this is a sheet pan dessert, it makes the cookie bars easier to bring along than the regular strawberry shortcake dessert. And you only have to build it once and it is ready to go. Just slice it and serve it, and enjoy!
Ingredients Needed For Our Strawberry Shortcake Bars:
- Unsalted butter
- Sugar
- Large eggs
- Vanilla extract
- All-purpose flour
- Salt
- Baking soda
- Cream cheese
- Powdered sugar
- Cool Whip
- Fresh strawberries
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How To Make Strawberry Shortcake Bars
- 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℉ 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.
Storage Suggestions
If you manage to have any leftover Bars + Brownies, these can store well if prepped appropriately. Once they have cooled completely, here is how you can store it:
- Refrigerator: Place in an airtight container and refrigerate for up to 1 week. Let them come to room temperature before serving for the best texture and flavor.
What Other Fruit Can You Use?
While I absolutely LOVE this recipe with strawberries, you can always make this recipe to suit you and your family.
These are great options to try:
- Raspberries
- Blackberries
- Blueberries
- Pineapple
- Peaches
- Kiwi
- Bananas
Enjoy More Delicious Fruit Brownies and Bar Recipes
There’s nothing better than an easy brownie or bar recipe. Check out our comprehensive list of brownies, bars, and blondies here.
Strawberry Shortcake Bars Recipe
Ingredients
Crust
- 1 cup butter (unsalted)
- 2 cup sugar
- 4 large eggs
- 2 teaspoon vanilla
- 5 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon baking soda
Cream Layer
- 8 ounces cream cheese, 1 box, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 8 ounces cool whip, 1 container, thawed
- 3 cup 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℉ 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.
Notes
Other fruit you could use in this recipe – raspberries, blackberries, blueberries, pineapple, peaches, kiwi, and bananas.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Wow!! I am so sorry for all of those things that have been coming at you lately. I hope the universe lets you have a few stress-free days.
I am so sorry you had such a rough week! That is crazy! I hope you have a much better week ahead!!! thanks for sharing this recipe! I can’t wait! Your cookie bar recipe is one of my very favorites!
So sorry about your car! That happened to us once and it was awful! Glad to hear that your belongings and you are safe.
BTW, these bars look amazing!
Oh wow . . . hopefully this week will be a lot BETTER!
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
http://www.itsmylittlethings.blogspot.com
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.
Have you seen a recipe that contains strawberry jello, cream cheese, crushed pineapple and cool whip? No cottage cheese. I made it once and now cannot find the recipe.
Thanks if you can help.
I think that this might be the recipe!
http://sss.tbndevelopment.com/2014/02/strawberries-and-cream-jello-dessert-salad-recipe.html
I hope that helps!! 🙂
OH GOODNESS! these look divine!!! just wondering, is the cookie layer soft and chewy or hard and crispy??
Soft and chewy!!
I am so sorry for your disastrous week. Hope things have turned around for you and your family. God bless!!
Thank you for the nice recipe. Have a great week.
These so yummy! I need to know or it would be awesome to make them Gluten Free! Any ideas? Thanks Ladies for your help!
Hi,
How do these travel/can you freeze them for travel? I would like to make these for a party, but we have about a two hour drive and I know the whip cream will soften.
let me know!
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)
Hi what can I use instead of cool whip? We don’t have it in Australia. Is whipping cream ok
Whipping cream will be perfect!!
Another win by the six sisters! These were amazing. I followed the recipe exactly and these littles doodads didn’t disappoint. My boyfriend and everyone at his work loved them. Thanks again sisters!!
I can’t see the recipe anymore. Any chance you could send it to me or post it again?
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.
Can the cookie & cream layer be put together and refrigerated a day ahead?
Sure, you will want to cover well and refrigerate.
These bars were a big hit with my kids! Such an easy recipe!
I wonder how it would taste big I used almond extract instead of vanilla 🤔? I love almond.
Absolutely! I think that would be delicious!
This is really good. Everyone in my family loved it.
Yay! We love hearing that. Thanks for sharing!
Love this recipe. Made it today. Before I put on baking sheet I uses parchment paper for easier cleanup
This is a great dessert! Great with berries! Even tried with melted peanut butter and chocolate syrup drizzled over the whipped topping! Everyone enjoys this!
I have a lazy man’s question. Would it work to skip the bottom bar layer step entirely and then sub individual sugar cookies with the cream cheese mixture layer , topped with the strawberries? Thanx