I’m even more excited than usual to see the strawberries coming into the stores this year.
Normally, I like strawberries just fine, but this year, I can’t get enough of them!
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.
Adapted from Lil Luna.