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5 from 4 votes

Strawberry Shortcake Bars Recipe

A deliciously fresh strawberry dessert, with creamy and chewy cookie layers. This strawberry shortcake bars recipe is absolutely divine!
Prep Time15 minutes
Cook Time15 minutes
Cooling Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: fresh strawberries, potluck dessert, Sheet Pan dessert, Strawberry shortcake cookie bars
Servings: 24 servings
Calories: 311kcal
Author: Steph Loaiza

Equipment

  • Sheet pan
  • Large Mixing Bowl (2)
  • Hand mixer
  • spatula
  • Non-stick Cooking Spray

Ingredients

Crust

  • 1 cup unsalted butter
  • 2 cups sugar
  • 4 large eggs
  • 2 teaspoon vanilla
  • 5 cups 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 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.

Notes

Other fruit you could use in this recipe - raspberries, blackberries, blueberries, pineapple, peaches, kiwi, and bananas.

If you need to make these cookie bars gluten-free, take a look at this list of 16 gluten-free baking alternatives to use in place of flour.

Nutrition

Calories: 311kcal | Carbohydrates: 46g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 169mg | Potassium: 92mg | Fiber: 1g | Sugar: 24g | Vitamin A: 422IU | Vitamin C: 11mg | Calcium: 33mg | Iron: 1mg