Bite into these decadent and deliciously flavored Strawberry Shortcake Bars made with a show-stopping crumble that tastes just like your favorite summertime ice cream bar. A summer hit the whole family will love, bringing a fun new spin to a traditional dessert.

We’ve got you covered when it comes to amazing bars. You have to try Strawberry Lemon Bars and don’t forget about our White Chocolate Blondies.

Strawberry shortcake bar cut into a square.

Strawberry Crunch Bars

  • Good Humor Strawberry Shortcake ice cream bars are some of our favorite sweet summer treats. These bars taste just like that original ice cream treat you loved as a kid.
  • Add the tasty Strawberry Shortcake Crumbs to everything from these tasty bars to ice cream, cookies, cakes, and even yogurt. It’s that good.
  • A great dessert to make during the summer season when strawberries are plenty.
Sheet pan with baked crumble on it.

Ingredients for Strawberry Shortcake Crumbs

  • Vanilla Cake Mix: This is going to be the base of your bar. An easy way to get a tasty cake bar.
  • Eggs: When making the base of the bar you need eggs and they can be straight from the refrigerator.
  • Vegetable Oil: To help mix the cake mix and eggs together to make that tasty vanilla base.
  • Strawberry Jello Mix: Mix the jello mix with the instant pudding and flour to make that tasty iconic crumble.
  • Vanilla Instant Pudding Mix: Mixed with the jello mix the vanilla instant pudding mix makes a tasty crumble.
  • Unsalted Butter: Unsalted butter is preferred to help mix the two mixes together. If you use salted butter, note that it may be a little saltier than normal.
  • Flour: To give the crumble a traditional look, all-purpose flour is needed for this recipe.
  • Cream Cheese: The base of the tasty frosting that goes on top of the bar and the crumble sticks to it.
  • Powdered Sugar: Mixed with the cream cheese, the powdered sugar helps sweeten the cream cheese while keeping it light and fluffy.
  • Vanilla Extract: The perfect taste with the cream cheese.
  • Cool Whip: Adding cool whip to the cream cheese and powdered sugar frosting gives it a light texture.

How To Make Strawberry Shortcake Bars

  1. Mix. Mix the cake mix, eggs, and vegetable oil together until well combined.
  2. Press. The dough into the bottom of a prepared pan. Bake for 20 minutes.
  3. Bake. The crumble by mixing together the strawberry jello mix and vanilla pudding mix with the flour and butter and bake for 5 minutes.
  4. Whip. Together the cream cheese, powdered sugar, vanilla extract, and cool whip until light and fluffy.
  5. Spread. Once the bars are cooled from the oven, spread the cream cheese and cool whip frosting evenly on the bars.
  6. Sprinkle. The baked crumble on top of the cool whip frosting. Cut into squares and enjoy!
Crumble being mixed in a mixing bowl.

Tips & Variations

  • Flavored Jello Mix. If you aren’t feeling Strawberry Crunch Bars, try a different flavor by using your favorite fruit flavor of jello mix. Try tasty flavors like raspberry, lime, or even lemon to make this different every time.
  • Frozen. Just like the Good Humor Strawberry Shortcake, you can enjoy this recipe frozen.
  • Chilled. After baking and assembling chill the bars in the refrigerator and serve cold. They also are great at room temperature.
  • Make Ahead. This is the perfect treat to make ahead of time and have ready for whenever you need them. Store the assembled bars in the refrigerator for up to 1 week.
  • Crumble. When the crumble comes out of the oven, throw it in a container and place it in the freezer for 10 minutes to help quickly cool. You don’t want this crumble going on the frosting hot.
Cut squares of strawberry shortcake bars.

Recipe FAQ

How to cut Dessert Bars?

To make it super easy for you to cut these bars into squares, line your 9×9 inch baking pan with aluminum foil, leaving enough overhang on the sides, and spray the foil with non-stick cooking spray. Once the bars have cooled lift the bars out of the pan, folding down the aluminum foil sides. Use a sharp knife to cut these bars into squares.

Why did my crumble topping burn?

Keep an eye on the crumble when baking it, to make sure it doesn’t burn! I checked and stirred mine at 5 minutes to make sure the crumble was not burning. After baking the crumble for 10 minutes, I put the whole pan in the freezer for another 10 minutes to cool it down quickly so that I could sprinkle the crumble on top of the frosted bars.

A square of strawberry crunch bars on a table ready to be eaten.

Storing

  • Store. Store leftover Strawberry Shortcake bars in an airtight container in the refrigerator for up to 1 week.
  • Freeze. You can freeze these tasty bars once they are made and cooled. Before freezing cut them into squares and freeze them in an air-tight container or a freezer gallon bag. When ready to eat, thaw in the refrigerator for at least 4 hours and enjoy!

More sprinkles, please! Subscribe to my newsletter for weekly meal planning. Follow on Facebook, Pinterest, and Instagram for fun behind the scenes, mom life, and the newest recipes!

Strawberry shortcake bar cut into a square.
4.67 from 151 ratings
Leave a Review
Servings: 12 Bars

Strawberry Shortcake Bars

Prep Time: 15 minutes
Cook Time: 25 minutes
Additional Time: 10 minutes
Total Time: 50 minutes
These Strawberry Shortcake Bars are a favorite summer dessert with an out of this world CRUMBLE topping!
Print Recipe Pin Recipe

Ingredients

VANILLA BARS:

  • 1 box vanilla cake mix
  • 2 large eggs
  • cup vegetable oil

STRAWBERRY CRUMBLE:

  • 1 3oz. package strawberry gelatin mix, dry
  • 1 3 oz. package vanilla instant pudding mix, dry
  • ½ cup unsalted butter, softened, 1 stick
  • 1 cup all-purpose flour, divided

COOL WHIP FROSTING:

Instructions
 

  • Preheat oven to 350°F. Line 9×9 cake pan with aluminum foil and spray with non-stick cooking spray. Set aside.
  • In a large bowl, using an electric or stand mixer, mix together the cake mix, eggs, and vegetable oil until combined and dough forms.
  • Press dough evenly into prepared pan using a spatula. Bake for 20 minutes or until edges are lightly brown. Let cool completely before frosting.

MAKE CRUMBLE TOPPING:

  • In a small bowl combine the strawberry gelatin mix, 4 Tablespoons butter, and 1/2 cup flour. Using a fork to mix ingredients together until crumble forms. In another small bowl, combine the vanilla pudding mix, 4 Tablespoons butter, and 1/2 cup flour. Using a fork to mix ingredients together until crumble forms.
  • Spread both the strawberry and vanilla crumble onto a lined cookie sheet with parchment paper or a silicon baking mat. Bake at 350°F for 10 minutes. *Check crumble at 5 minutes, stirring so that the crumble doesn't burn.
  • Place pan in freezer for 10 minutes to cool down the crumble quickly to sprinkle on top of bars.

MAKE FROSTING:

  • In a large bowl, using an electric or stand mixer, mix together the cream cheese, powdered sugar, vanilla extract, and Cool Whip blending on high until frosting is light and fluffy.
  • Frost top of cooled bars and sprinkle a generous amount crumble on top. Cut into squares and enjoy!

Notes

  • Flavored Jello Mix. If you aren’t feeling Strawberry Crunch Bars, try a different flavor by using your favorite fruit flavor of jello mix. Try tasty flavors like raspberry, lime, or even lemon to make this different every time.
  • Frozen. Just like the Good Humor Strawberry Shortcake, you can enjoy this recipe frozen.
  • Chilled. After baking and assembling chill the bars in the refrigerator and serve cold. They also are great at room temperature.
  • Make Ahead. This is the perfect treat to make ahead of time and have ready for whenever you need them. Store the assembled bars in the refrigerator for up to 1 week.
  • Crumble. When the crumble comes out of the oven, throw it in a container and place it in the freezer for 10 minutes to help quickly cool. You don’t want this crumble going on the frosting hot.
  • Store. Store leftover Strawberry Shortcake bars in an airtight container in the refrigerator for up to 1 week.
  • Freeze. You can freeze these tasty bars once they are made and cooled. For easy access cut them into squares and freeze them in an air-tight container or a freezer gallon bag. When ready to eat, eat as a frozen treat, or thaw in the refrigerator and enjoy!
Calories: 536kcal, Carbohydrates: 72g, Protein: 6g, Fat: 25g, Saturated Fat: 13g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 527mg, Potassium: 97mg, Fiber: 1g, Sugar: 46g, Vitamin A: 544IU, Calcium: 135mg, Iron: 2mg
Cuisine: American
Course: Brownies + Bars
Author: Jennifer
Tried this recipe?Mention @deliciouslysprinkled on Instagram or tag #deliciouslysprinkled.

Some of the links above are affiliate links, which pay me a small commission for recommending my favorite products at no extra cost to you! Thank you for supporting Deliciously Sprinkled.