Strawberry Shortcake Bars

These Strawberry Shortcake Bars are a favorite summer dessert with an out of this world CRUMBLE topping!

Strawberry Shortcake Bars Ingredients

  • VANILLA CAKE MIX: 1 box of your favorite cake mix.
  • EGGS: just 2 large eggs.
  • VEGETABLE OIL: 1/3 cup vegetable oil.
  • STRAWBERRY JELLO MIX: 1 (3 oz.) package of strawberry jello mix.
  • VANILLA INSTANT PUDDING MIX: 1 (3 oz.) package vanilla instant pudding mix.
  • UNSALTED BUTTER: 1/2 cup or 1 stick of unsalted butter. Make sure it’s soft.
  • FLOUR: 1 cup all-purpose flour.
  • CREAM CHEESE: 1 (8 oz.) package cream cheese.
  • POWDERED SUGAR: 1 cup powdered sugar.
  • VANILLA EXTRACT: just 1 teaspoon vanilla extract.
  • COOL WHIP: 1 (8 oz.) tub Cool Whip Topping. Make sure to let it thaw in the fridge.

How To Make Strawberry Shortcake Bars

To make these Strawberry Shortcake Bars, simply:

PRE-STEP: Preheat oven to 350F degrees. Line 9×9 cake pan with aluminum foil and spray with non-stick cooking spray. Set aside.

STEP 1: In a large bowl, with an electric or stand mixer, mix together the cake mix, eggs, and vegetable oil until blended and dough forms.

STEP 2: Press dough evenly into prepared pan using a spatula. Bake for 20 minutes or till edges is lightly brown. Let cool completely before frosting.

HOW TO MAKE CRUMBLE TOPPING:

STEP 1: In a small bowl blend the strawberry gelatin mix, 4 Tablespoons butter, and 1/2 cup bread. With a fork to mix ingredients together until crumble forms. In another small bowl, combine the vanilla pudding mix, 4 Tablespoons butter, and 1/2 cup flour. With a fork to mix ingredients together until crumble forms.

STEP 2: Spread both the vanilla and strawberry crumble onto a lined cookie sheet with parchment paper or a silicone baking mat. Bake at 350F degrees for 10 minutes. *Assess crumble in 5 minutes, stirring so that the crumble does not burn.Place pan in the freezer for 10 minutes to cool down the crumble quickly to sprinkle on top of bars.

HOW TO MAKE FROSTING USING COOL WHIP:

STEP 1: In a large bowl, using an electric or stand mixer, mix together the cream cheese, powdered sugar, vanilla extract, and Cool Whip mixing on high until frosting is light and fluffy.

STEP 2: Frost top of chilled bars and sprinkle a generous amount crumble on top. Cut into squares and enjoy!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 12 bars
Calories 375kcal

Ingredients

VANILLA BARS:

  • 1 box vanilla cake mix
  • 2 large eggs
  • 1/3 cup vegetable oil

STRAWBERRY CRUMBLE:

  • 1 (3oz.) package strawberry JELLO mix, dry
  • 1 (3 oz.) package vanilla instant pudding mix, dry
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup all-purpose flour, divided

COOL WHIP FROSTING:

  • 1 (8 oz.) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 (8 oz.) tub Cool Whip topping, thawed

Instructions

  • Preheat oven to 350F degrees. Line 9x9 cake pan with aluminum foil and spray with non-stick cooking spray. Set aside.
  • In a large bowl, using an electric or stand mixer, mix together the cake mix, eggs, and vegetable oil until combined and dough forms.
  • Press dough evenly into prepared pan using a spatula. Bake for 20 minutes or until edges are lightly brown. Let cool completely before frosting.

MAKE CRUMBLE:

  • In a small bowl combine the strawberry gelatin mix, 4 Tablespoons butter, and 1/2 cup flour. Using a fork to mix ingredients together until crumble forms. In another small bowl, combine the vanilla pudding mix, 4 Tablespoons butter, and 1/2 cup flour. Using a fork to mix ingredients together until crumble forms.
  • Spread both the strawberry and vanilla crumble onto a lined cookie sheet with parchment paper or a silicon baking mat. Bake at 350F degrees for 10 minutes. *Check crumble at 5 minutes, stirring so that the crumble doesn't burn. Place pan in freezer for 10 minutes to cool down the crumble quickly to sprinkle on top of bars.

MAKE FROSTING:

  • In a large bowl, using an electric or stand mixer, mix together the cream cheese, powdered sugar, vanilla extract, and Cool Whip blending on high until frosting is light and fluffy.
  • Frost top of cooled bars and sprinkle a generous amount crumble on top. Cut into squares and enjoy!

Notes

STORE: Store leftover bars in an airtight container in the refrigerator for up to 1 week.
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