Strawberry Shortcake Bars
User Reviews
5
Strawberry Shortcake Bars
Description
These bars start with a butter vanilla cake batter combined with sugar, eggs, baking powder, salt, flour, milk, and vanilla extract. After baking until just golden and set, the cooled cake is topped with a smooth frosting blending cream cheese, powdered sugar, and thawed whipped topping to create a creamy layer. Finally, the cake is garnished with sliced fresh strawberries, which add a refreshing juiciness and slight tartness.
The cake has a light texture that pairs well with the rich, fluffy frosting. Cooling the cake fully before frosting prevents the topping from melting. The dessert is chilled for several hours to set properly, allowing the flavors and textures to meld. This dish provides a balance of moist cake, creamy topping, and bright fruit flavors, making it suitable for warm weather or gatherings.
Leftovers should be stored covered in the refrigerator and are good for a few days, although the strawberries are best consumed within a day or two to avoid spoilage. The cake and frosting can also be prepared in advance and assembled later. Ripe strawberries with deep red color and sweet aroma provide the best flavor for this dessert.
Ingredients
Butter Vanilla Cake
- ½ cup butter softened
- 1 cup granulated sugar
- 2 egg
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups all-purpose flour
- ¾ cup milk
- 1 teaspoon vanilla extract pure
- 1 pint strawberries
Frosting
- 8 ounces cream cheese softened
- ¼-½ cup powdered sugar
- 8 ounces whipped topping thawed, brand Cool Whip
Instructions
- Preheat the oven to 350°F. Remove the Cool Whip from the freezer to thaw. Hull and slice the strawberries and set aside.
- In a large bowl, beat the sugar and butter until creamy. Mix in eggs, baking powder, and salt. Alternate between adding in the flour and milk, beating after each addition. Beat until all ingredients are combined. Stir in vanilla extract.
- Pour batter evenly into a greased and floured 9x13-inch baking dish.
- Bake for 18-20 minutes until a toothpick comes out clean. Do not overbake, the cake should be flat and light in color. Let cool completely and set aside.
- In a large bowl, cream the cream cheese, powdered sugar, and thawed Cool Whip. Evenly spread cream cheese mixture over top of cooled cake. Top with sliced strawberries.
- Refrigerate for 3 hours.
Notes
- The cake and frosting can be made ahead and stored separately until assembly.
- Store leftovers covered in the refrigerator; strawberries last 1-2 days while the bars keep 2-3 days.
- The cake can be frozen without strawberries for up to 3 months.
- Use ripe, fresh strawberries that are vibrant red and aromatic for optimal flavor.
- Let the cake cool completely before spreading the frosting to prevent melting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Serving | 12g | |
| Calories | 340kcal | 17% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 70mg | 23% |
| Sodium | 208mg | 9% |
| Potassium | 189mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
| Vitamin A | 573IU | 11% |
| Vitamin C | 23mg | 26% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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