Serves 12
50 min
Strawberry Shortcake Bars
Recipe GLPRc762df470faf36
Delicious strawberry shortcake bars featuring a vanilla cake base topped with a creamy strawberry and vanilla pudding layer, finished with a fluffy whipped cream frosting. These no-bake assembly bars combine a tender baked cake crust with smooth pudding and whipped topping for an easy, crowd-pleasing dessert.
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Ingredients
1 box vanilla cake mix
2 large eggs
1/3 cup vegetable oil
1 3 oz. package strawberry gelatin mix, dry
1 3 oz. package vanilla instant pudding mix, dry
1/2 cup unsalted butter, softened
1 cup all-purpose flour
1 8 oz. package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 8 oz. tub whipped topping, thawed
Directions
Preheat your oven to 350°F. Line a 9×9-inch baking pan with aluminum foil, then spray the foil lightly with non-stick cooking spray to prevent sticking. Set the pan aside.
In a large mixing bowl, combine the vanilla cake mix, eggs, and vegetable oil. Using an electric mixer or stand mixer, blend the ingredients together until a cohesive dough forms.
Spread the dough evenly into the prepared pan, pressing it gently with a spatula to create a flat, even base.
Place the pan in the preheated oven and bake for 20 minutes, or until the edges turn a light golden brown. The cake should be set but still tender.
Remove the pan from the oven and allow the cake layer to cool completely to room temperature before adding the topping.
In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy, about 2 minutes.
Fold in the strawberry gelatin mix and vanilla pudding mix into the cream cheese mixture, stirring gently until evenly combined and no lumps remain.
Gently fold the thawed whipped topping into the pudding mixture until fully incorporated, creating a light and fluffy frosting.
Spread the frosting evenly over the cooled cake base. Refrigerate for at least 2 hours before cutting into 12 squares and serving.
