Strawberry Shortcake Bars

These no-bake strawberry shortcake bars feature a buttery cookie crust, a light and creamy vanilla filling, and a fresh strawberry topping. They deliver all the classic shortcake flavors in an easy, crowd-pleasing layered dessert.

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Course: Dessert

Cuisine: American

Prep Time: 25

Total Time: 25

Servings: bars

Calories: 340kcal

Author: Chloe White

Cost: $4

Equipment

8x8 inch baking dish
Parchment paper
Mixing bowls
electric mixer
spatula

Ingredients

2 cups vanilla wafer crumbs
6 tbsp unsalted butter, melted
2 tbsp granulated sugar (for crust)
1/4 tsp salt
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 tbsp lemon zest
1 cup heavy whipping cream
4 cups fresh strawberries, sliced
3 tbsp granulated sugar (for topping)
1 tbsp lemon juice
1/4 tsp almond extract (optional)

Instructions

Line an 8x8-inch baking dish with parchment paper.
Mix vanilla wafer crumbs, melted butter, sugar, and salt until combined.
Press mixture firmly into the bottom of the pan.
Refrigerate crust for at least 15 minutes.
Beat cream cheese, powdered sugar, vanilla, and lemon zest until smooth.
Whip heavy cream until stiff peaks form.
Fold whipped cream into cream cheese mixture gently.
Spread filling evenly over chilled crust.
Toss strawberries with sugar, lemon juice, and almond extract.
Spread strawberries evenly over the cream layer.
Refrigerate for at least 4 hours or overnight until set.
Slice into bars and serve chilled.

Notes

Use fully ripe strawberries for best flavor. Chill at least 4 hours or overnight for clean slices. Do not overmix whipped cream. Store refrigerated up to 3 days for best texture.

Nutrition