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–+ servings
Amanda Patel

Strawberry Shortcake Bars

A tray-bake twist on a classic dessert, these Strawberry Shortcake Bars feature a soft cookie-like base, fluffy cream topping, and juicy strawberries. They’re made for gatherings—sliceable, chillable, and easy to prep ahead.
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Prep Time 30 minutes
Cook Time 20 minutes
Chill Time 3 hours
Total Time 3 hours 30 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1.25 tsp baking powder
  • 0.25 tsp fine salt
  • 1.5 cups all-purpose flour
  • 0.75 cup milk
  • 1.5 tsp vanilla extract
  • 8 oz cream cheese, softened
  • 0.5 cup powdered sugar
  • 8 oz whipped topping (or whipped cream), thawed
  • 1 pint strawberries, hulled and sliced

Equipment

  • stand or hand mixer
  • mixing bowls
  • 9×13 baking pan
  • parchment paper with overhang for easy lifting
  • spatula
  • knife thin and sharp, for clean cuts

Method
 

  1. Cream butter and sugar together for 3–4 minutes until pale and fluffy.
  2. Add eggs, milk, and vanilla. Beat until smooth. Scrape down the bowl for even mixing.
  3. In a separate bowl, whisk flour, baking powder, and salt. Add dry mixture in thirds, mixing just to combine.
  4. Spread batter into a parchment-lined 9×13-inch pan. Bake at 350°F for 18–20 minutes until edges are golden and a toothpick comes out clean.
  5. Let the baked base cool completely in the pan before frosting.
  6. Beat cream cheese and powdered sugar until smooth. Fold in whipped topping until light and fluffy.
  7. Spread cream mixture evenly over cooled base, reaching all corners.
  8. Arrange sliced strawberries densely over the cream layer.
  9. Chill in the fridge for at least 3 hours to set layers and allow for clean slicing.
  10. Lift out using parchment, slice into bars, and serve chilled. Wipe knife between cuts for clean edges.

Nutrition

Calories: 240kcalCarbohydrates: 27gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 125mgPotassium: 110mgFiber: 1gSugar: 18gVitamin A: 600IUVitamin C: 20mgCalcium: 60mgIron: 0.6mg

Notes

Chill fully for clean cuts. Try swaps like lemon zest, mixed berries, or almond extract. Use a parchment sling for easy removal. For best results, frost only when base is completely cooled. Keeps 2–3 days chilled.

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