These Strawberry Shortcake Bars are a favorite summer dessert with a out of this world CRUMBLE topping!

When I was a little girl, I would get so excited when I heard the ice cream truck coming down our street in the summer!

My brother and I would always run into the house to get my mom so she could pay for our $0.25 cent ice cream treat.

One of my favorite ice cream bars to get were the Good Humor Strawberry Shortcake.

They were so delicious and the crumble topping on the outside of the ice cream bar was the best part.

And now that we are full swing into summer, I thought I would make these Strawberry Shortcake Bars topped with a ton of the best part of those Good Humor bars, the strawberry crumble!

I could just eat a handful or two of this delicious crumble, it’s amazing!

I think I need to put it on everything like cookies, cakes, cupcakes, ice cream, yogurt whatever I am eating needs to have some strawberry vanilla crumble on it.

Trust me it’s that good!

STRAWBERRY SHORTCAKE BARS INGREDIENTS

● VANILLA CAKE MIX: 1 box of your favorite cake mix. 

● EGGS: just 2 large eggs.

● VEGETABLE OIL: 1/3 cup vegetable oil.

● STRAWBERRY JELLO MIX: 1 (3 oz.) package of strawberry jello mix.

● VANILLA INSTANT PUDDING MIX: 1 (3 oz.) package vanilla instant pudding mix. 

● UNSALTED BUTTER: 1/2 cup or 1 stick of unsalted butter. Make sure it’s soft.

● FLOUR: 1 cup all-purpose flour.

● CREAM CHEESE: 1 (8 oz.) package cream cheese.

● POWDERED SUGAR: 1 cup powdered sugar.

● VANILLA EXTRACT: just 1 teaspoon vanilla extract. 

● COOL WHIP: 1 (8 oz.) tub Cool Whip Topping. Make sure to let it thaw in the fridge. 

HOW TO MAKE STRAWBERRY SHORTCAKE BARS

To make these Strawberry Shortcake Bars, simply:

PRE-STEP: Preheat oven to 350F degrees. Line 9×9 cake pan with aluminum foil and spray with non-stick cooking spray. Set aside.

STEP 1: In a large bowl, using an electric or stand mixer, mix together the cake mix, eggs, and vegetable oil until combined and dough forms.

STEP 2: Press dough evenly into prepared pan using a spatula. Bake for 20 minutes or until edges are lightly brown. Let cool completely before frosting.

HOW TO MAKE CRUMBLE TOPPING:

STEP 1: 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.

STEP 2: Spread both the strawberry and vanilla crumble onto a lined cookie sheet with parchment paper or a silicon baking mat. Bake at 350F degrees 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.

HOW TO MAKE FROSTING USING COOL WHIP:

STEP 1: 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.

STEP 2: Frost top of cooled bars and sprinkle a generous amount crumble on top. Cut into squares and enjoy!

ADDITIONAL BAKING TIPS

LINE YOUR BAKING PAN: 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.

CRUMBLE: 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.

BAKING TOOLS NEEDED

ELECTRIC  MIXER: I love my KitchenAid Mixer, I use it for everything. Makes baking so much easier!

MIXING BOWLS: I love these mixing bowls, they’re so durable and the colors are so fun!

SILICONE BAKING MAT:  A must have to make baking so much easier and bakes things even…oh and it’s great for making fries crispy when baking them in the oven! 

9×9 SQUARE BAKING PAN: This is the baking pan I used to  make these bars. 

MORE BAR RECIPES

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Yield: 12 Bars

Strawberry Shortcake Bars

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 10 minutes

Total Time 50 minutes

Ingredients

VANILLA BARS:

• 1 box vanilla cake mix
• 2 large eggs
• 1/3 cup vegetable oil

STRAWBERRY CRUMBLE:

• 1 (3oz.) package strawberry JELLO mix, dry
• 1 (3 oz.) package vanilla instant pudding mix, dry
• 1/2 cup (1 stick) unsalted butter, softened
• 1 cup all-purpose flour, divided

COOL WHIP FROSTING:

• 1 (8 oz.) package cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 (8 oz.) tub Cool Whip topping, thawed

Instructions

1. Preheat oven to 350F degrees. Line 9x9 cake pan with aluminum foil and spray with non-stick cooking spray. Set aside.
2. In a large bowl, using an electric or stand mixer, mix together the cake mix, eggs, and vegetable oil until combined and dough forms.
3. 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:

1. 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.
2. Spread both the strawberry and vanilla crumble onto a lined cookie sheet with parchment paper or a silicon baking mat. Bake at 350F degrees 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:

1. 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.
2. Frost top of cooled bars and sprinkle a generous amount crumble on top. Cut into squares and enjoy!

Notes

*STORE: Store leftover bars in an airtight container in the refrigerator for up to 1 week.

Nutrition Information:

Yield:

14

Serving Size:

1
Amount Per Serving:Calories: 375 Total Fat: 16g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 51mg Sodium: 360mg Carbohydrates: 53g Fiber: 1g Sugar: 30g Protein: 4g

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STRAWBERRY SHORTCAKE BARS

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Products Used to Make this Recipe:

9x9 inch Baking Pan

A Cute Spatula

Kitchenaid Mixer

Silicone Baking Mat

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