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Strawberry Shortcake Bars are an easy cake mix cookie bar topped with whipped cream frosting and fresh strawberries. The bars have a texture somewhere between blondies and cake, and paired with frosting and berries, they are the perfect treat for summer!
This is the perfect summer cookie bar recipe: Strawberry Shortcake Bars! They’re basically your favorite shortcake but in cookie bar form made with my tried and true cake mix cookie recipe baked in a pan instead of scooped like cookies. Then I use my favorite frosting: stable Whipped Cream Frosting and of course, fresh strawberries on top! I think I like this recipe even more than my strawberry shortcake cake because they’re way easier to serve!
Strawberry Shortcake Bar Ingredients
- Use your favorite brand of cake mix. I prefer yellow or white cake mix for this recipe.
- You’ll need softened unsalted butter (but if you only have salted, that’s okay, it will work just fine).
- Pure vanilla extract is the best, and you could add some almond extract for extra flavor.
- Heavy Whipping Cream is needed for the stable whipped cream frosting, no substitutions. The frosting needs the extra fat from the “heavy” cream to whip up perfectly.
- Cream Cheese that it is room temperature to avoid lumps. Cream cheese is what helps stabilize the frosting without using gelatin.
- Fresh Strawberries: Hull and slice them to layer on top. You can also use a mixture of fresh berries (blueberries, raspberries, etc, in addition to strawberries).
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Strawberry Shortcake Bars Recipe
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Ingredients
- 1 15.25 ounce yellow cake mix
- ½ cup (113g) melted Unsalted Butter
- 2 large eggs
- 8 ounces (226g) Cream Cheese, softened
- 1 cup (113g) powdered sugar
- 1 teaspoon vanilla extract
- 2 cups (474ml) heavy whipping cream
- 1 pound strawberries, hulled and sliced
Instructions
- Preheat oven to 350°F. Line a 9×13-inch pan with foil or parchment paper and spray with nonstick cooking spray.
- Add cake mix, butter and eggs to a large bowl. Stir until combined. You can do this by hand or use a mixer.
- Press batter evenly into prepared pan. Bake until light golden around the edges and no longer glossy, approximately 15-20 minutes. Cool completely before frosting.
- To make the forsting, beat cream cheese with powdered sugar and vanilla until smooth. Mix on high speed while adding heavy whipping cream, then mix until stiff peaks form.
- Frost bars as desired. Store leftover frosting in the refrigerator for up to 3 days.
- Just before serving, top bars with sliced strawberries. Slice and serve.
- Store bars in refrigerator for up to 24 hours once berries are added. Make bars up to 2 days in advance and frosting up to 2 days ahead. Don’t assemble until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to Strawberry Shortcake Bars
- The cookie dough bar mixture will be thick but easy to press into a 9×13-inch pan. I recommend baking in foil or parchment for easy removal.
- Always add the cream slowly while beating and keep mixing until stiff peaks form.
- Once ready to serve, frost and top the bars.
