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Strawberry Shortcake Bars
Vanilla cake bars topped with creamy whipped topping and fresh strawberries.
Course
Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
35
minutes
minutes
Servings
20
servings
Calories
150
kcal
Author
Kate @ I Heart Eating
Equipment
9x13 pan
Ingredients
Shortcake
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
Topping
8-10
ounces
frozen whipped topping
thawed
16
ounces
fresh strawberries
sliced
US Customary
-
Metric
Instructions
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.
Pour batter into prepared pan.
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.
Notes
Flour:
Be sure to properly measure flour. Weigh the flour or sift or stir the flour to break it up. Lightly spoon into the measuring cup and level.
Butter:
I use salted butter.
Milk:
Any milk from skim to whole milk will work.
Frozen whipped topping:
I like TruWhip, but Cool Whip, Cocowhip, or any other brand of frozen whipped topping will work.
Nutrition facts are estimates.
Nutrition
Serving:
1
serving
|
Calories:
150
kcal
|
Carbohydrates:
22
g
|
Protein:
2
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Cholesterol:
31
mg
|
Sodium:
88
mg
|
Potassium:
95
mg
|
Sugar:
13
g
|
Vitamin A:
205
IU
|
Vitamin C:
13.4
mg
|
Calcium:
40
mg
|
Iron:
0.6
mg