Thursday, May 30, 2013

Strawberry Shortcake Bars

These fresh fruit bars are the perfect way to dive into summer!

Dense butter cake is topped with vanilla-scented whipped cream and fresh strawberries. It's a very lovely dessert for a warm sumer night. 

Strawberry Shortcake Bars

Vanilla Cake
½ cup butter, softened
1 cup granulated sugar
2 eggs
1 teaspoon baking powder
¼ teaspoon salt
1½ cup all-purpose flour
¾ cup milk
1 teaspoon pure vanilla extract

Cream Layer
8 oz cream cheese, softened
¼ – ½ cup powdered sugar
8 oz frozen whipped topping (Cool Whip)
1/2 teaspoon vanilla

1 pint strawberries

Preheat oven to 350.

In a large bowl, beat together sugar and butter until creamy. Mix in eggs, baking powder and salt. Alternate between adding in the flour and milk, beating after each addition. Beat until all ingredients are combined. Stir in vanilla extract.

Grease and flour a 9 x 13 inch baking dish. Pour batter evenly into the dish.

Bake for 18-20 minutes until toothpick inserted into the center comes out clean. Do not over bake. Cake will be flat and light in color. Let cool completely. 

In a large bowl, cream together cream cheese and powdered sugar. Stir in frozen whipped topping and vanilla extract. Spread cream cheese mixture evenly on top of cooled cake. Refrigerate for 3 hours.

Dice strawberries. Top cream layer with strawberries before serving. Sprinkle with powdered sugar if desired.

Store in the refrigerator.

Inspired by: Divascancook


Shauna said...

I am going to make these for my next book club. Nice change up from the way too sugary angel food cake!

Tara said...

Looks delish! I'm gonna give it a whirl. Is it salted or unsalted butter?

Bake-A-Holic said...

Unless it says unsalted, stick with regular salted butter. I usually buy Land O' Lakes so I don't worry about it being too salty. I know most times when you bake you're suppose to use unsalted butter, but I find that sometimes desserts and frosting come out too sweet.


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