I’ve always preferred the spongecake type of strawberry shortcake to the biscuit shortcakes. These bars have a base that’s a slightly denser cake. It’s sweeter like a spongecake but sturdier like a biscuit, so you get the best of both worlds.
My kids loved these strawberry shortcake bars, and they would have happily eaten the whole pan for dessert if I had let them. Give this easy dessert a try, and you’ll see why!
Strawberry Shortcake Bars
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3/4 cup milk
- 8-10 ounces frozen whipped topping* thawed
- 16 ounces strawberries sliced
Preheat oven to 350 F. Grease and flour a 9x13-inch baking pan. I like to use a nonstick baking spray with flour.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat together sugar and butter until creamy and well-combined.
Add eggs and vanilla; beat until combined.
Alternate stirring in the flour mixture in three additions with the milk in two additions.
Bake for 15-20 minutes, or until a toothpick comes out clean. Do not overbake. Cake should be flat and light in color.
Let cool completely in pan.
To make the topping, dice up strawberries. Set aside.
Spread thawed whipped topping evenly over cooled cake.
Top with diced strawberries.
Refrigerate for 3 hours before serving.
*I like TruWhip, but Cool Whip or any other brand of frozen whipped topping will work.
Adapted from Lil Luna.