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Strawberry Shortcake Bars Recipe with Creamy Filling & Crumble Top

Sink your teeth into these irresistible Strawberry Shortcake Bars featuring a crunchy crumble that recalls the classic summer ice cream bar. They’re a bright, crowd-pleasing twist on a traditional dessert—perfect for picnics, potlucks, or a sunny weekend treat.

If you enjoy bars, try variations like Strawberry Lemon Bars or White Chocolate Blondies for other delicious options.

Strawberry shortcake bar cut into a square.

Table of contents

  • Strawberry Crunch Bars
  • Ingredients for Strawberry Shortcake Crumbs
  • How To Make Strawberry Shortcake Bars
  • Tips & Variations
  • Recipe FAQ
  • Storing

Strawberry Crunch Bars

  • Inspired by classic summer treats. These bars capture the nostalgic flavor of strawberry shortcake ice cream bars with a buttery vanilla base and a crunchy, strawberry-scented crumble.
  • Versatile crumbs. The strawberry shortcake crumble is fantastic on bars, ice cream, yogurt, or sprinkled over cakes and cookies for a playful texture boost.
  • Perfect for summer. When strawberries are in season, these bars make an especially fresh, crowd-pleasing dessert.
Sheet pan with baked crumble on it.

Ingredients for Strawberry Shortcake Crumbs

  • Vanilla cake mix: the easy base for the bars—no from-scratch cake batter required.
  • Eggs: bind the cake mix into a soft dough. Large eggs straight from the fridge work fine.
  • Vegetable oil: keeps the cake base moist and easy to press into the pan.
  • Strawberry gelatin (Jell-O): gives the crumble its bright strawberry flavor and color.
  • Vanilla instant pudding mix: blended into one of the crumble mixtures for classic shortcake notes.
  • Unsalted butter: use unsalted for best control of seasoning; softened for easy mixing.
  • All-purpose flour: provides structure for the crumble; measured and divided per directions.
  • Cream cheese: the base for the light, creamy frosting that helps the crumble adhere.
  • Powdered sugar: sweetens and stabilizes the cream cheese frosting.
  • Vanilla extract: brings depth to the frosting.
  • Cool Whip: folded into the frosting for a light, fluffy texture.
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How To Make Strawberry Shortcake Bars

  1. Prepare the base. Stir the cake mix, eggs, and vegetable oil until a dough forms.
  2. Press and bake. Spread the dough evenly into a lined 9×9 pan and bake about 20 minutes, or until the edges are lightly golden. Cool completely.
  3. Make the crumble. Combine strawberry gelatin, some butter, and flour until crumbly; do the same separately with vanilla pudding mix, butter, and flour. Spread both crumbles on a lined sheet and bake 10 minutes, checking and stirring at 5 minutes so it doesn’t burn. Cool quickly in the freezer for 10 minutes.
  4. Whip the frosting. Beat cream cheese, powdered sugar, vanilla, and Cool Whip until smooth and fluffy.
  5. Assemble. Frost the cooled bars, sprinkle the cooled crumble generously over the top, slice into squares, and serve.
Crumble being mixed in a mixing bowl.

Tips & Variations

  • Swap flavors. Use different gelatin flavors—raspberry, lemon, or lime—for a new twist on the crumble.
  • Serve frozen. For an ice-cream-bar vibe, freeze the assembled squares and enjoy them as chilled treats.
  • Chill before serving. Refrigerate after assembling for a firmer slice; they’re also enjoyable at room temperature.
  • Make ahead. These bars keep well—store in the refrigerator for up to 1 week.
  • Cool the crumble. Spread the hot crumble on a sheet and chill in the freezer for 10 minutes so it won’t melt the frosting when sprinkled on top.
Cut squares of strawberry shortcake bars.

Recipe FAQ

How do I cut dessert bars neatly?

For clean squares, line a 9×9 pan with aluminum foil, leaving an overhang. Spray the foil with nonstick spray. After the bars cool, lift them from the pan using the foil overhang and slice with a sharp knife. Wiping the knife between cuts helps keep edges tidy.

Why did my crumble burn?

Crumble pieces can burn if left unattended. Bake the crumble for 10 minutes total, stirring at the 5-minute mark to redistribute and prevent hot spots. Cooling the crumble quickly in the freezer also helps avoid overbrowning when you sprinkle it on the frosting.

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

Storing

  • Refrigerate. Keep leftovers in an airtight container in the refrigerator for up to one week.
  • Freeze. Cut into squares, place in an airtight container or freezer bag, and freeze. Thaw in the refrigerator for a few hours or enjoy frozen as a cool treat.

More Strawberry Recipes

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Strawberry Lemonade Recipe

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Homemade Strawberry Muffins

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Strawberry Banana Smoothie

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Strawberry shortcake bar cut into a square.
4.68 from 153 ratings
Servings: 12 Bars

Strawberry Shortcake Bars

Prep Time: 15
Cook Time: 25
Additional Time: 10
Total Time: 50
These Strawberry Shortcake Bars are a favorite summer dessert topped with a crunchy, flavorful crumble.

Ingredients

VANILLA BARS:

  • 1 box vanilla cake mix
  • 2 large eggs
  • ⅓ 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 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

 

  • Preheat oven to 350°F. Line a 9×9-inch pan with aluminum foil and spray with nonstick cooking spray.
  • In a large bowl, using an electric mixer, combine the cake mix, eggs, and vegetable oil until dough forms.
  • Press the dough evenly into the prepared pan and bake 20 minutes, or until edges are lightly brown. Cool completely before frosting.

MAKE CRUMBLE TOPPING:

  • In a small bowl, combine the strawberry gelatin mix, 4 tablespoons butter, and ½ cup flour; mash together with a fork until crumbly. In a separate bowl, combine the vanilla pudding mix, 4 tablespoons butter, and ½ cup flour until crumbly.
  • Spread both crumbles on a lined baking sheet and bake at 350°F for 10 minutes, stirring at 5 minutes to prevent burning.
  • Place the pan in the freezer for 10 minutes to cool the crumble quickly before topping the bars.

MAKE FROSTING:

  • Beat the cream cheese, powdered sugar, and vanilla until smooth. Fold in the thawed Cool Whip and beat until the frosting is light and fluffy.
  • Frost the cooled bars, sprinkle on the cooled crumble, slice into squares, and enjoy.

Notes

  • Flavored Jello Mix. Try different gelatin flavors to change the crumble’s taste—raspberry, lemon, or lime are great options.
  • Frozen. These bars are delicious served frozen for an ice-cream-bar experience.
  • Chilled. Refrigerate after assembling for a firmer slice; they’re also tasty at room temperature.
  • Make Ahead. Store assembled bars in the refrigerator for up to one week.
  • Crumble. Cool the crumble quickly in the freezer for about 10 minutes before sprinkling it on the frosting so it doesn’t melt the topping.
  • Store. Keep leftovers in an airtight container in the refrigerator for up to one week.
  • Freeze. Cut into squares and freeze in an airtight container or freezer bag. Thaw in the refrigerator or enjoy frozen.
Calories: 536kcal, Carbohydrates: 72g, Protein: 6g
Cuisine: American
Course: Brownies + Bars
Author: Jennifer
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