What the heck is this?
Picture this: all the dreamy, summery goodness of strawberry shortcake, but in bar form so you can actually serve it to a crowd without having to assemble individual desserts like you’re running a fancy restaurant. We’re talking a buttery shortbread crust, a layer of sweet-tart strawberry filling that tastes like summer in a bite, fluffy whipped cream cheese layer, and a golden crumb topping that adds the perfect crunch. These bars are what happens when strawberry shortcake gets a glow-up and becomes the star of every potluck, picnic, and “I need dessert NOW” moment. One bite and you’ll forget regular shortcake ever existed.
Why You’ll Love This Recipe
- All the strawberry shortcake vibes without the assembly stress
- Perfect for feeding a crowd or meal prepping dessert
- Fresh strawberries AND strawberry flavor in every bite
- Creamy, dreamy middle layer that’s not too sweet
- Travels well for picnics and parties
- Make-ahead friendly for busy weekends
- Way easier than individual shortcakes but twice as impressive
The Good Stuff You’ll Need
For the Shortbread Crust:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 tsp salt
- 1 cup cold butter, cubed
- 1 egg yolk
- 1 tsp vanilla extract
For the Strawberry Layer:
- 2 lbs fresh strawberries, hulled and sliced
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
For the Cream Layer:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional but magical)
For the Crumb Topping:
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 6 tbsp cold butter, cubed
For Finishing:
- Fresh strawberries for topping
- Powdered sugar for dusting
- Fresh mint leaves (because we’re fancy)
Let’s Do This
Step 1: Crust Foundation
Preheat oven to 350°F. Line a 9×13 inch pan with parchment paper.
In a food processor, pulse flour, powdered sugar, and salt.
Add cold butter cubes and pulse until mixture resembles coarse crumbs.
Add egg yolk and vanilla, pulse until dough comes together.
Press evenly into prepared pan. Bake for 18-20 minutes until lightly golden.
Step 2: Strawberry Magic
While crust bakes, combine sliced strawberries, granulated sugar, cornstarch, lemon juice, vanilla, and salt in a large bowl.
Let sit for 15 minutes to let strawberries release their juices.
Cook in a large skillet over medium heat for 8-10 minutes, stirring gently, until thickened and jammy.
Let cool completely.
Step 3: Cream Dream
Beat cream cheese and powdered sugar until smooth and fluffy.
In a separate bowl, whip heavy cream, vanilla, and almond extract to stiff peaks.
Gently fold whipped cream into cream cheese mixture until just combined.
Step 4: Crumb Topping
Mix flour, oats, brown sugar, cinnamon, and salt in a bowl.
Cut in cold butter until mixture resembles coarse crumbs.
Step 5: Assembly Time
Spread cooled strawberry mixture evenly over the baked crust.
Dollop cream mixture over strawberries and gently spread to cover.
Sprinkle crumb topping evenly over cream layer.
Step 6: Final Bake
Bake for 25-30 minutes until crumb topping is golden brown and cream layer is set.
Cool completely at room temperature, then refrigerate for at least 2 hours before cutting.
Step 7: Serve Like a Pro
Cut into squares and top each with a fresh strawberry.
Dust with powdered sugar and add a mint leaf for the Instagram shot.
Serve chilled and watch people’s faces light up.
Serving Suggestions
Perfect for summer barbecues and potluck desserts.
Serve with vanilla ice cream for extra indulgence.
Pair with iced tea or lemonade for the ultimate summer vibe.
Great for brunch alongside coffee and mimosas.
Switch It Up
Berry Mix: Use a combination of strawberries, blueberries, and raspberries.
Lemon Twist: Add lemon zest to the cream layer for extra brightness.
Chocolate Drizzle: Melt some white chocolate and drizzle over the top.
Gluten-Free: Use gluten-free flour blend in all components.
Individual Portions: Make in a muffin tin for personal-sized bars.
Make-Ahead Tips
These bars are actually better the next day after flavors have melded.
Make up to 2 days ahead and store covered in the refrigerator.
The crust can be baked up to 3 days ahead and stored at room temperature.
Strawberry layer can be made 2 days ahead and refrigerated.
Freeze cut bars for up to 3 months (thaw in fridge overnight).
Questions People Actually Ask
Q: Can I use frozen strawberries? A: Fresh is best, but if using frozen, thaw and drain excess liquid first. You might need to cook them a bit longer to evaporate extra moisture.
Q: How do I get clean cuts? A: Use a sharp knife and wipe it clean between cuts. Chilling the bars thoroughly helps too.
Q: Can I make this dairy-free? A: Try using vegan butter for the crust and coconut cream for the cream layer. It won’t be exactly the same but still delicious.
Q: Why is my cream layer runny? A: Make sure your cream cheese is at room temperature and don’t overwhip the heavy cream. Also, the bars need time to set in the fridge.
Q: Can I skip the crumb topping? A: You can, but it adds such great texture! You could substitute with chopped nuts or even crushed graham crackers.
Q: How long do these keep? A: They’re best within 3-4 days stored covered in the refrigerator. The crust might soften slightly but they’re still delicious.
Print
Strawberry Shortcake Bars
- Total Time: 1 hour 35 minutes
- Yield: 16 bars 1x
Description
Picture this: all the dreamy, summery goodness of strawberry shortcake, but in bar form so you can actually serve it to a crowd without having to assemble individual desserts like you’re running a fancy restaurant. We’re talking a buttery shortbread crust, a layer of sweet-tart strawberry filling that tastes like summer in a bite, fluffy whipped cream cheese layer, and a golden crumb topping that adds the perfect crunch. These bars are what happens when strawberry shortcake gets a glow-up and becomes the star of every potluck, picnic, and “I need dessert NOW” moment. One bite and you’ll forget regular shortcake ever existed.
Ingredients
For the Shortbread Crust:
- 2 cups all-purpose flour
- 1/2 cup powdered sugar
- 1/2 tsp salt
- 1 cup cold butter, cubed
- 1 egg yolk
- 1 tsp vanilla extract
For the Strawberry Layer:
- 2 lbs fresh strawberries, hulled and sliced
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- Pinch of salt
For the Cream Layer:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional but magical)
For the Crumb Topping:
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 6 tbsp cold butter, cubed
For Finishing:
- Fresh strawberries for topping
- Powdered sugar for dusting
- Fresh mint leaves (because we’re fancy)
Instructions
Preheat oven to 350°F. Line a 9×13 inch pan with parchment paper.
In a food processor, pulse flour, powdered sugar, and salt.
Add cold butter cubes and pulse until mixture resembles coarse crumbs.
Add egg yolk and vanilla, pulse until dough comes together.
Press evenly into prepared pan. Bake for 18-20 minutes until lightly golden.
While crust bakes, combine sliced strawberries, granulated sugar, cornstarch, lemon juice, vanilla, and salt in a large bowl.
Let sit for 15 minutes to let strawberries release their juices.
Cook in a large skillet over medium heat for 8-10 minutes, stirring gently, until thickened and jammy.
Let cool completely.
Beat cream cheese and powdered sugar until smooth and fluffy.
In a separate bowl, whip heavy cream, vanilla, and almond extract to stiff peaks.
Gently fold whipped cream into cream cheese mixture until just combined.
Mix flour, oats, brown sugar, cinnamon, and salt in a bowl.
Cut in cold butter until mixture resembles coarse crumbs.
Spread cooled strawberry mixture evenly over the baked crust.
Dollop cream mixture over strawberries and gently spread to cover.
Sprinkle crumb topping evenly over cream layer.
Bake for 25-30 minutes until crumb topping is golden brown and cream layer is set.
Cool completely at room temperature, then refrigerate for at least 2 hours before cutting.
Cut into squares and top each with a fresh strawberry.
Dust with powdered sugar and add a mint leaf for the Instagram shot.
Serve chilled and watch people’s faces light up.
Notes
Perfect for summer barbecues and potluck desserts.
Serve with vanilla ice cream for extra indulgence.
Pair with iced tea or lemonade for the ultimate summer vibe.
Great for brunch alongside coffee and mimosas.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: ~285 kcal
- Carbohydrates: ~34g
- Protein: ~4g