Strawberry Shortcake Bars Recipes

Strawberry Shortcake Bars are out of this world delicious and full of amazing fresh fruit flavor. If you have a sweet tooth, this is the next recipe you need to make. They are so yummy and taste so fresh.

I am definitely a person that eats my feelings. Happy, sad, tired, stressed, excited, I’m eating. 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.

And whether it’s a good week or not, you know you’ve always got these Strawberry Shortcake Bars to rely on.

You are not going to be disappointed with these bad boys. They are amazing.

what is the best way to store these?

Because they are made with dairy products, and fresh fruit, we highly recommend storing these in the fridge.

We cover them with a lid or foil over the pan, or you could transfer them into air tight storage containers. They also taste best when cold.

what other fruit would taste good on these?

I love strawberries, more than any other fruit, however, there are a lot of different fruits that would taste amazing on these bars.

Here are a few that I recommend:

-Raspberries
-Blackberries
-Blueberries
-Pineapple
-Peaches
-Mandarin Oranges
-Kiwis
-Bananas

do these freeze well?

These are best when served day of making them, or even the next day.

I would not recommend freezing them, because they will lost a little bit of their moist chewy cookie bottom. The strawberries will also freeze and thaw a little funny, and the juice may bleed when thawing.

However, you could freeze them if needed. I wouldn’t recommend freezing them for more than 3 days. I would also recommend letting them thaw in the fridge 24 hours before serving them, for the best results.

watch how to make another one of our favorite fresh strawberry recipes, here:

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We’ve got you covered from desserts, snacks, appetizers, main dishes, side dishes, drinks, and everything in-between.

Watch how to make our Strawberry Fruit Pizza Recipe, here:

Looking for more delicious strawberry recipes?

Strawberry Fruit Pizza
Strawberry Cake Bars
Strawberry Buttermilk Donuts
Fresh Strawberry Pie
Strawberry Cream Cheese French Toast Bake

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.

Nutrition

Calories

2871 cal

Fat

6 g

Carbs

626 g

Protein

64 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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Comment on this Recipe

20 Responses to “Strawberry Shortcake Bars Recipes”

  1. 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
  2. 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.
    • 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)
    • 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.

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