Strawberry Shortcake Bars
My Strawberry Shortcake Bars pack all the flavor of shortcake into a hand-held bar. They have a crunchy sugar-cookie crust and a fluffy strawberry-cream-cheese filling. Best of all they're ready in around 30 minutes.
I love strawberry desserts in the summer like my strawberry cheesecake, strawberry poke cake, and my strawberry cake roll. If supermarket ice-cream bars and grandma's strawberry shortcake had a love child, these fresh strawberry shortcake bars would be the result. They are perfect for picnics, potlucks, or any time you need a no-fork dessert that still feels special.
Once everything sets in the fridge, every bite delivers a crispy creamy sweet treat with no fork or plate required.
Why This Recipe Works
Traditional strawberry shortcake requires last-minute assembly while these are make ahead friendly.
- Sturdy Crust That Holds Up To the Filling: Using sugar cookies that are baked into a crust prevents them from getting soggy.
- Real Strawberry Flavor: No Jello or artificial colors here!
- Perfect Slices Every time: Chilling in the freezer gives you food magazine worthy slices
Ingredient Notes and Shopping Tips
- Sugar Cookies: Look for crispy varieties that will better hold their shape. Avoid super soft varieties like Lofthouse. I used cookies from Walmart's bakery. Vanilla wafers, shortbread cookies, or even graham crackers work as substitutes.
- Cream Cheese: Make sure it is softened to room temperature to prevent lumps. Speed the process by cutting into cubes and letting sit for 30 minutes, or microwave in 10-second intervals until soft.
- Heavy Cream: . Cool Whip can be used in a pinch.
- Strawberries: Choose plump, deep red berries with bright green leaves. Avoid berries with white tips which can indicate they are underripe.
Krystle's Tips
- Line Your Pan with parchment paper. Leave an overhang to easily lift the bars out.
- Pack the Crust Firmly using the flat bottom of a drinking glass. Press evenly into corners and edges.
- Chill Your Equipment. I like to put my mixing bowl and beaters in the freezer for 10 minutes. Cold tools create faster, more stable peaks.
FAQs
Yes! Thaw them completely and drain excess juice before folding into the cream cheese mixture. Pat them dry with paper towels to prevent watery filling.
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More Easy Desserts To Try
Cherry Pie Bars (with Pie Filling)
📖 Recipe
Easy Strawberry Shortcake Bars
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Ingredients
- 2 Cups Crushed Sugar Cookies Homemade or Store Bought, Divided
- ½ Cup White Sugar
- 6 Tablespoons Melted Butter
- 8 Ounces Cream Cheese Softened
- 1 Cup Heavy Cream
- 1 Pound Strawberries
Instructions
- Preheat oven to 325 degrees F. Grease a 9x13 pan with non stick cooking spray.
- In a small bowl mix 1 ½ cups of crushed sugar cookies and butter until blended. Press into prepared pan.
- Bake for 30-35 minutes or until golden brown. Cool completely.
- While the crust is cooling, wash, hull, and slice strawberries.
- Combine heavy cream and sugar. Whip until stiff peaks form. Fold in cream cheese and strawberries.
- Spread on top of cooled crust. Top with remaining sugar cookies.
- Store in the freezer for a cool summer treat.
Nutrition
These look so delicious! I love strawberry shortcake.
These strawberry shortcake bars are amazing!! Such a delicious sweet treat.
This strawberry shortcake bars looks delicious perfect treat. I enjoyed this new family dessert.
Way easier than making regular shortcake and just as good.
Baked bought sugar cookies. Made whipping cream. Let cream cheese come to room temperature. Pretty much followed recipe and it was great. Took to Fourth of July party. Friends raved.
I needed two packed cups of crumbs just for the bottom crust. I had to make more for the top. You definitely should whip the cream cheese before you try to mix it (In addition to softening it) - mine ended up in globs throughout the whip cream and then you don’t want to mix too much at that point or you’ll unfluff the whip.
Hi Devon!
Thanks for sharing your tips with us!
It was so yummy the only difference was I used coconut cookies and left out the added sugar cause the cookies were sweet enough and only cooked it for 20 minutes instead of 30
Sounds like a great variation, thanks Marion!
would make a few changes to make it Keto Friendly, other than that it sounds Delicious.
Hi Melody,
Unfortunately I do not know anything about sugar free baking. I suggest searching Google or Pinterest for a recipe that meets you dietary needs.
Am I the only one that doesn't know what, "in small box mix 1/12 sugar cookies" means? And don't you need to cream the cream cheese before folding it into the cream mixture? I'm 69 and have never heard this. Enlighten me. Lol
Hi Pamela!
I'm so sorry for any confusion. It should be small BOWL. I updated the post.
I did not cream the cream cheese, as mine was already pretty well softened.
I think she meant, what does the 1/12 mean? 1 12th of a cup? One twelfth?
Can you use frozen strawberries?
Yes that should be fine, just thaw first.
Can these be made with cool whip instead of whipping the cream yourself? If so, would you still add sugar to it?
Hi Jo!
I've only tried the recipe as written, but I think that would work. Let us know how it goes!
Do you have any recommendations for a store bought sugar cookie? Do you use crispy or soft cookies?
Hi Kari,
Great question. I prefer crunchy for this recipe. I used my store's brand of packaged sugar cookies (on the shelf not from the bakery). Keebler or something along those lines probably has a version too!
These look so fantastic! I love anything strawberry shortcake related, it's always so tasty!
These bars are gorgeous! Thanks for linkin' up with What's Cookin' Wednesday!
This looks yummy! Thanks for sharing at Freedom Fridays Link Party.