Strawberry Shortcake Bars Recipe (2024)

A deliciously fresh strawberry dessert, with creamy and chewy cookie layers. This strawberry shortcake bars recipe is absolutely divine!

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!

Our Congo Bars recipe, Lunch Lady Peanut Butter Bars recipe ,and Strawberry Cake Bars recipe are always a hit too! So check them out if you are in need of some more easy dessert recipes.

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

How To Make Our Strawberry Shortcake Bars:

Begin by preheating your oven to 375 degrees.

Next, in a large mixing bowl cream together the softened butter and sugar until it becomes fluffy.

Then, add in your eggs, one egg at a time. Mixing everything together in between each egg.

Once you have all the eggs mixed in, pour in your vanilla extract and continue mixing the ingredients.

In a separate medium-sized mixing bowl, whisk together the all-purpose flour, salt, and baking soda.

Once that is done, pour the dry ingredients into the wet ingredients (the butter and sugar mixture) and mix everything together until they are just combined.

NOTE: Do not over mix otherwise the cookie bottom won’t be as chewy.

After everything has been mixed, spread the cookie dough out into a greased, rimmed baking sheet.

Use your hands to mold the cookie dough to fit the pan. You will want to spray your hands with some nonstick cooking spray to avoid them getting covered in cookie dough.

Put the pan in your preheated oven and bake the cookie sheet for 10-15 minutes, or until the top becomes light golden brown or you can insert a toothpick and it comes out clean.

Be sure to let the cookie sheet cool completely before adding the cream cheese layer.

Now, in another large mixing bowl, cream together the cream cheese, powdered sugar, and vanilla extract.

Beat it all together until it becomes smooth.

Once you’ve achieved the smooth texture, fold in the Cool Whip and stir it all together well.

After you are done add in in the Cool Whip and the cookie sheet is completely cool, spread the cream cheese layer over top of the sugar cookie bars evenly.

Then, place the cookie bars in the fridge to let the cream cheese layer set up, 30 minutes or longer works the best.

When you are ready to serve, place your freshly cut strawberries on top, cut the bars and serve.

If you put the strawberries on too early, the juices from the strawberries will tint the cream cheese layer and turn it pink.

To Make These Strawberry Shortcake Cookie Bars You Will Need:

Sheet Pan (THESE work wonderfully)
Large mixing bowl (2)
Hand mixer
Spatula
Nonstick spray

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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

Drop the Gluten

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 by The Kitchn.

When you make this recipe gluten-free, please tell us what you used and how it turned out!

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Delicious Bar Recipes to Make:

Caramel Cheesecake Bars
Seven Layer Magic Cookie Bars Recipe
Copycat Tagalong Bars
The Best Homemade Lemon Bars Recipe
No Bake Peanut Butter Chex Bars Recipe
Lunch Lady Peanut Butter Bars

Serves: 24

Strawberry Shortcake Bars Recipe

A deliciously fresh strawberry dessert, with creamy and chewy cookie layers. This strawberry shortcake bars recipe is absolutely divine!

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Cooling Time 30 minutes mins

Total Time 1 hour hr

PrintPin

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
Bananas

Nutrition

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

Equipment

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

Recipe Details

Course: Dessert

Cuisine: American

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Join The Discussion

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Amanda says:

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.
Lori says:

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!
Jennifer says:

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!
Jenn@eatcakefordinner says:

Oh wow . . . hopefully this week will be a lot BETTER!
Sara says:

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.Sarawww.itsmylittlethings.blogspot.com
Susan L. @ Full Happy Muffin and Mama says:

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.
Linda says:

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.
Camille says:

I think that this might be the recipe!http://sss.tbndevelopment.com/2014/02/strawberries-and-cream-jello-dessert-salad-recipe.htmlI hope that helps!! :)
stacey says:

OH GOODNESS! these look divine!!! just wondering, is the cookie layer soft and chewy or hard and crispy??
Cyd says:

Soft and chewy!!
DianeG says:

I am so sorry for your disastrous week. Hope things have turned around for you and your family. God bless!!
Liz says:

Thank you for the nice recipe. Have a great week.
Stacy says:

These so yummy! I need to know or it would be awesome to make them Gluten Free! Any ideas? Thanks Ladies for your help!
Casey says:

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!
Cyd says:

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)
Julia says:

Hi what can I use instead of cool whip? We don't have it in Australia. Is whipping cream ok
Cyd says:

Whipping cream will be perfect!!
Kari says:

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!!
Kimberley Millard says:

I can't see the recipe anymore. Any chance you could send it to me or post it again?
Cyd says:

Sorry our site is under construction. Should be up and running any day now!Crust:1 cup unsalted butter2 cups sugar4 large eggs2 teaspoon vanilla5 cups all-purpose flour1 teaspoon salt1/2 teaspoon baking sodaCream layer:1 (8 oz) cream cheese, softened1 cup powdered sugar1 teaspoon vanilla1 (8 oz) Cool Whip, thawed2-3 cups fresh strawberries, dicedINSTRUCTIONSIn 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.
ellie says:

Can the cookie & cream layer be put together and refrigerated a day ahead?
Momma Cyd says:

Sure, you will want to cover well and refrigerate.

About The Author:

Camille Beckstrand

Camille Beckstrand is married to Jared and they have 4 kids. She is a certified life coach that loves helping women become "unstuck" in their lives and is the host of the podcast "Moms On The Rise". She also loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.

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