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Strawberry Shortcake Bars
Strawberry Shortcake Bars
is the perfect treat for summer. Topped with a cream cheese frosting and sliced strawberries for a delicious dessert.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Refrigerate
30
minutes
mins
Total Time
1
hour
hr
Course:
Dessert
Cuisine:
American
Servings:
12
Calories:
371
kcal
Author:
Carrie Barnard
Ingredients
For the Cake:
1/2
cup
Butter
softened
1
cup
Granulated Sugar
2
Large Eggs
1
teaspoon
Baking Powder
1/2
teaspoon
Salt
1 1/2
cups
All Purpose Flour
3/4
cup
Milk
1
teaspoon
Vanilla Extract
For the Frosting:
8
ounces
Cream Cheese
softened
1
cup
Powdered Sugar
1
teaspoon
Vanilla Extract
8
ounces
Whipped Topping
thawed
For the Topping:
1
pint
Strawberries
sliced
Instructions
For the Cake:
Preheat the oven to 350 degrees Fahrenheit and grease and flour a 9X13 baking pan.
In a large mixing bowl, beat together the sugar and butter with a hand held mixer or stand up mixer until creamy.
Add in the eggs, baking powder and salt.
Then slowly add in the flour and milk, alternating between each one, and mix until combined.
Stir in the vanilla extract.
Pour the batter into the prepared pan and bake for 18-20 minutes until a toothpick inserted into the center comes out clean.
Let the cake cool completely at room temperature.
For the Frosting:
Beat together the cream cheese, powdered sugar and vanilla extract until smooth and well combined.
Gently stir in the whipped topping.
Spread the mixture over the cooled cake.
Refrigerate for at least 30 minutes or until ready to serve.
When serving, top with sliced strawberries. Cut, serve and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 1 week.
Nutrition
Calories:
371
kcal
|
Carbohydrates:
48
g
|
Protein:
5
g
|
Fat:
18
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.3
g
|
Cholesterol:
69
mg
|
Sodium:
283
mg
|
Potassium:
158
mg
|
Fiber:
1
g
|
Sugar:
34
g
|
Vitamin A:
573
IU
|
Vitamin C:
23
mg
|
Calcium:
86
mg
|
Iron:
1
mg