Strawberry Shortcake Bars

These strawberry shortcake bars are a delicious twist on a classic made in a sheet pan. They are topped with a delicious cream cheese frosting and sweet strawberries.

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Ingredients

1 cup granulated sugar
½ cup butter , softened
2 eggs
1 teaspoon baking powder
½ teaspoon salt
1 ½ cups all-purpose flour
¾ cup milk
1 ½ teaspoon vanilla

Topping

1 pint strawberries , diced
2 Tablespoons granulated sugar

Frosting

2 ounces cream cheese
1 cup heavy whipping cream
¼ cup powdered sugar

Instructions

Prep: Preheat oven to 350°F. Grease and flour a 9x13 inch baking dish.
Make batter: Beat 1 cup sugar and 1/2 cup softened butter together in a large mixing bowl until light and creamy. Add 2 eggs, 1 teaspoon baking powder and 1/2 teaspoon salt.
Beat: Alternating between the two, add 1 1/2 cups flour and 3/4 cup milk, beating after each addition until all combined. Stir in 1 1/2 teaspoons vanilla extract. Pour batter into the prepared baking dish.
Bake: In the preheated oven, bake 18-20 minutes. The cake may appear slightly underdone, but do not overbake. The cake will be flat and light in color. Let cool completely.
Topping: In a small bowl combine 1 pint diced strawberries and 2 Tablespoons sugar. Set aside.
Frosting: In a medium mixing bowl, cream together 2 ounces cream cheese, 1 cup whipping cream and 1/4 cup powdered sugar until stiff peaks form. Spread evenly on cooled cake. Top with strawberries and serve.

Notes

Variations: Try adding some different fruits, like peaches, blueberries or raspberries to change it up.

Make ahead: Make the cake up to 24 hours in advance. Make the frosting and strawberries and store covered until ready to serve. Frost just before serving.

Storage: This cake is best served the first day once fruit is added. You can store leftovers in a covered container in the fridge up to 3 days.

Nutrition