An easy way to enjoy a favorite classic summer treat! This recipe is even better with fresh picked strawberries!
Easy Strawberry Shortcake
When I was a little girl, Strawberry Shortcake was my favorite. I’m not talking about the dessert, I’m talking about THE actual Strawberry Shortcake. To this day I get excited when I see her in the form of a puzzle, coloring book, or a toy! Sadly she is a thing of the past, so I usually only see her in Goodwill.
Coincidentally, Strawberry Shortcake is one of my favorite summer-time desserts, too! I rarely make it, so it’s a treat when my Grandma makes Homemade Fluffy Biscuits to go with our fresh picked strawberries! I prefer to keep it easy, really easy, by making these Strawberry Shortcake Bars instead.
Not only are these super easy to make, but they are light and taste just like real Strawberry Shortcake! They aren’t too sweet either. The best possible way to make these is with freshly picked strawberries! If you’ve picked them yourself, then you know how easily a flat can fill up! If you have extra berries, make sure to try making Strawberry Scones, Strawberry Lemonade, Donut Strawberry Shortcake, and Strawberry Rhubarb Streusel Cheesecake Bars, too!
What You’ll Need for the Cake:
- 1/2 cup Butter, Softened
- 1 cup Sugar
- 2 Eggs
- 1 tsp Baking Powder
- 1 1/2 cups Flour
- 3/4 cup Milk
- 1 tsp Vanilla
- 1 pint Strawberries
And the Frosting:
- 8 oz Cream Cheese, Softened
- 1/2 cup Powdered Sugar
- 8 oz Cool Whip, Thawed
How to Make Strawberry Shortcake Bars
- Preheat oven to 350 degrees. Spray 9 x 13 pan with non-stick spray and set aside.
- In a large bowl, beat together 1/2 cup softened butter with 1 cup sugar until creamy. Mix in 2 eggs and 1 tsp baking powder. Alternate between adding in the flour and milk, beating after each addition. Continue beating until well combined. Mix in vanilla.
- Pour batter into prepared pan.
- Bake for 18-20 minutes. Make sure not to over bake. The cake should be flat and light colored.
- Remove from oven and let cool.
- Slice strawberries and set aside.
- In a medium size bowl, cream together 8 oz softened cream cheese, 1/2 cup powdered sugar, and 8 oz thawed Cool Whip.
- Once the cake has cooled, spread frosting over the cake evenly and top with a layer of sliced strawberries.
You Might Also Like:
- Best Carrot Cake
- Vegan Pumpkin Coffee Cake
- Cinnamon Zucchini Cake
- Rhubarb Cake with Butter Sauce
- Cranberry Christmas Cake
- Cinnabon Cinnamon Roll Cake
- Banana Cake
- Rhubarb Streusel Cake with Warm Vanilla Sauce
- Cranberry Pumpkin Cake
- Rhubarb Cake with Cinnamon Icing
- Cinnamon Roll Poke Cake
- Quick Cherry Coffee Cake
- Blueberry Zucchini Cake
- Rhubarb Breakfast Cake
Recipe Notes:
- Milk – Regular milk or almond/soy milk will work in this recipe.
- Strawberries – Make sure the strawberries are not wet from washing them when you put them on the frosting. If they are wet, they will drip through the frosting and make the cake messy.
- Amount of Strawberries – I just eyeball the amount of strawberries I use. I don’t use an exact amount. I just stop adding them when the frosting is covered!
More Strawberry Recipes:
- Strawberry Fluff Salad
- Strawberries & Cream Crumb Bars
- Strawberry Rhubarb Overnight Oats
- Best Strawberry Muffins + VIDEO
- Strawberry Cheesecake Overnight Oats
- Easy Healthy Strawberry Smoothie
- Strawberry Rhubarb Dump Cake
- Strawberry Syrup
- Strawberry Freezer Jam
- Strawberry Scones
- Strawberry Smoothie Bowl
- Strawberry Shortcake
- Strawberry Lemonade
- Donut Strawberry Shortcake
- Strawberry Rhubarb Streusel Cheesecake Bars
Strawberry Shortcake Bars
Strawberry Shortcake Bars, an easy way to enjoy a favorite classic summer treat! This recipe is even better with fresh picked strawberries!
Ingredients
- 1/2 cup Butter, Softened
- 1 cup Sugar
- 2 Eggs
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 1 1/2 cups Flour
- 3/4 cup Milk
- 1 tsp Vanilla
- 1 pint Strawberries
Frosting
- 8 oz Cream Cheese, Softened
- 1/2 cup Powdered Sugar
- 8 oz Cool Whip, Thawed
Instructions
- Preheat oven to 350 degrees. Spray 9 x 13 pan with non-stick spray and set aside.
- In a large bowl, beat together softened butter with sugar until creamy. Mix in eggs, baking powder, and salt. Alternate between adding in the flour and milk, beating after each addition. Continue beating until well combined. Mix in vanilla.
- Pour batter into prepared pan.
- Bake for 18-20 minutes. Make sure not to over bake. The cake should be flat and light colored.
- Remove from oven and let cool.
- Slice strawberries and set aside.
- In a medium size bowl, making the frosting by creaming together 8 oz softened cream cheese, 1/2 cup powdered sugar, and 8 oz thawed Cool Whip.
- Once the cake has cooled, spread frosting over the cake evenly and top with a layer of sliced strawberries.
