Strawberry Shortbread Bars Recipe+Video
Strawberry Shortbread Bars Recipe+Video
The soft vanilla cake-like crust is perfectly combined with a thin layer of cream cheese frosting. Use fresh strawberries to make delicious strawberry shortcakes!
If you like the taste of these bars, try more desserts inspired by shortbread. Our favorite is this no-bake strawberry shortcake, strawberry shortcake kebab, and even this poke cake!
Great favorite!
Does your family, like us, never need an excuse to make desserts? đ
It should be a surprise that we like it, and one of our favorite summer delicacies is this recipe for strawberry shortbread bars.
The super soft cake like a crust is perfectly combined with thin cream cheese and whipped cream, and fresh cold strawberries are placed on it. This is heaven!
It tastes like a classic strawberry shortcake, but with a little less trouble. In addition, it is easy to feed a large group of people because you only need to make a pan and cut it into strips!
How to make strawberry shortcake bars
This recipe has two parts: cake base and fresh cream cheese noodles.
Although the steps are super easy, make sure you plan ahead because It does need to be refrigerated for at least 3 hours!
Cake batter. In a large bowl, whisk the sugar and butter until creamy. Add eggs, baking powder and salt. Alternately add flour and milk, stirring after each addition. Stir until all ingredients are combined. Stir in vanilla extract.
bake. Pour the batter evenly into a greased and floured 9 x 13 inch baking pan. Bake at 350 degrees for 18-20 minutes until the toothpicks are clean. Be sure not to overbake. The cake should be flat and light in color. Cool completely. Set aside.
Cream cheese ingredients. In a large bowl, combine the cream cheese, powdered sugar, and frozen whipped ingredients.
gather. Spread the cream cheese mixture evenly on the cooled cake. Put diced strawberries on top. Refrigerate for 3 hours.
Tips and changes
go ahead: The ingredients for cookie bars can be made 1-2 days in advance and stored separately until you are ready to assemble the cake.
Leftovers: Cover the leftovers and store in the refrigerator. The bar will last for a few days, but the strawberry can only last for a day or two. You can easily pick old strawberries and put freshly cut berries on them.
Change it: Including different fruits, such as raspberries, blueberries, banana slices, kiwi slices…anything you think tastes good.
If you are a fruit lover, I’m sure you will like this simple but very sweet shortbread recipe. look by youself!
For more fruit snacks, please check:
Course dessert
American cuisine
Preparation time 5 minutes
20 minutes cooking time
Refrigerate for 3 hours
Total time 3 hours 25 minutes
12 servings
Calories 4076 kcal
Author Little Luna
Butter Vanilla Cake
- 1/2 cup butter softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 3/4 cup milk
- 1 teaspoon pure vanilla extract
- 1 pint strawberries
frost
- 8 ounces cream cheese softened
- 1/4-1/2 cup powdered sugar
- 8 ounces cold whip frozen
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In a large bowl, whisk the sugar and butter until creamy. Add eggs, baking powder and salt. Alternately add flour and milk, stirring after each addition. Stir until all ingredients are combined. Stir in vanilla extract.
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Pour the batter evenly into a greased and floured 9 x 13 inch baking pan.
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Bake at 350 degrees for 18-20 minutes until the toothpicks are clean. We will definitely not overbake. The cake should be flat and light in color. Cool completely. Set aside.
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Dice the strawberries and set aside.
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In a large bowl, combine the cream cheese, powdered sugar, and frozen whipped ingredients. Spread the cream cheese mixture evenly on the cooled cake. Put diced strawberries on top.
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Refrigerate for 3 hours.
The recipe is adapted from Divas Can Cook.
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