Quick Facts
Time: 50 minutes total (30 prep, 20 bake) • Yield: 12 bars • Skill: Easy • Method: One-pan baking • Diet: Vegetarian
Introduction
Strawberry Shortcake can feel fussy when you’re short on time—but these Strawberry Shortcake Bars solve that. You get the classic flavor trifecta—buttery shortcake-style base, clouds of whipped cream frosting, and bursts of fresh strawberry—without stacking layers or assembling individual cakes. The texture hits that sweet spot between a tender cookie and a light blondie, sturdy enough to pick up yet soft when you bite in. Bright berries keep each square juicy and fresh, and the whipped cream–cream cheese frosting stays pillowy, not runny. If you’re feeding a family, packing for a get-together, or just craving a simple pan dessert, this sheet-style shortcake checks every box. It’s weeknight-friendly, budget-friendly, and as photogenic as a bakery slice.
Strawberry Shortcake can feel fussy when you’re short on time—but these bars solve that. If you want more ideas, browse all of our Strawberry Shortcake recipes.
Why You’ll Love It
- Weeknight-easy: Minimal prep and clear timing—mix, bake, frost, top.
- Flexible: Swap berries or flavor the cream with vanilla, citrus, or almond.
- Balanced flavor: Sweet base, lightly tangy cream, fresh strawberry brightness.
- Great leftovers: Chills nicely and slices cleanly for make-ahead treats.
Easy Strawberry Shortcake Bars (One-Pan, 50 Minutes)
- Total Time: 50 minutes
- Yield: 12 bars
- Diet: Vegetarian
Description
Easy Strawberry Shortcake Bars are a one-pan, 50-minute dessert with a buttery cake-mix shortcake base, fluffy whipped cream–cream cheese frosting, and fresh sliced strawberries on top—no layering or assembly required.
Ingredients
1 box yellow or white cake mix (15.25 oz)
1/2 cup unsalted butter, melted
2 large eggs
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
2 cups heavy whipping cream
1 lb strawberries, hulled and sliced
Instructions
1) Heat oven to 350°F (175°C). Line a 9×13-inch pan with parchment or foil and lightly spray.
2) Make the base: Mix cake mix, melted butter, and eggs until thick and combined.
3) Press evenly into the prepared pan.
4) Bake 15–20 minutes, until edges are light golden and the top no longer looks wet.
5) Cool completely in the pan on a rack.
6) Make frosting: Beat cream cheese, powdered sugar, and vanilla until smooth. Slowly add heavy cream and whip to stiff peaks.
7) Spread frosting evenly over the cooled base.
8) Top with sliced strawberries just before serving.
9) Slice into bars (wipe knife between cuts) and serve.
Notes
– Don’t overbake the base; it finishes setting as it cools.
– For clean cuts: chill frosted (untopped) pan 20–30 minutes, then slice and add berries.
– If berries are watery: pat dry and add right before serving.
– Make-ahead: bake base 1–2 days ahead (covered). Frosting can be made up to 24 hours ahead (refrigerate).
– Storage: best within 24 hours once topped with berries (covered, refrigerated). Freeze unfrosted base up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: One-pan baking
- Cuisine: American
Ingredients
- 1 box yellow or white cake mix (15.25 oz)
- ½ cup unsalted butter, melted
- 2 large eggs
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups heavy whipping cream
- 1 lb strawberries, hulled and sliced
What each ingredient does:
Cake mix: quick, consistent cookie-style base. Butter: richness and moisture. Eggs: structure and tenderness. Cream cheese: body and stability for the frosting. Powdered sugar: sweetness and silky texture. Vanilla: warm aroma that complements berries. Heavy cream: whips to light, airy volume. Strawberries: juicy, fresh topping.
Pro tip: Use low-sodium or neutral components in the base so you can adjust salt at the end if needed.
Must-have vs. flexible: The base (cake mix, butter, eggs) and strawberries are must-haves. Vanilla and powdered sugar amounts are flexible; adjust to taste. You can swap white/yellow cake mix.
Using a boxed mix keeps the base consistent—see our most reliable cake recipes if you’d rather bake from scratch.
Substitutions & Swaps
- Aromatics: Replace vanilla with almond extract (½ tsp) for a bakery vibe or add lemon zest to the frosting.
- Dairy/Fats: Swap part of the heavy cream with coconut cream for a subtle coconut note; use Neufchâtel for lighter frosting.
- Berries: Mix in raspberries, blackberries, or blueberries; cut large berries thin so slices sit flat.
- Budget/Time savers: Use a store brand cake mix; buy strawberries in season; chill the pan in the fridge to speed slicing.
- Diet-minded: Gluten-free cake mix works well; dairy-free whipped topping with dairy-free cream cheese can stand in for frosting.
Equipment Notes
A 9×13-inch glass or metal baking dish is ideal. A hand mixer makes fast work of the frosting, but a sturdy whisk will do. Use parchment or foil with a light spray to line the pan for easy lifting and clean cuts. A long offset spatula is handy for even frosting.
Step-by-Step
- Mix the base: Stir melted butter and eggs into cake mix until thick and combined. Thick batter = chewy cookie texture that won’t crumble.
- Pan it: Press evenly into a lined 9×13. Even thickness bakes uniformly, avoiding dry edges.
- Bake: 350°F for 15–20 minutes until edges are light golden and the sheen is gone. Don’t overbake—carryover heat finishes it.
- Cool completely: Cool in the pan on a rack. A cool base keeps the frosting fluffy.
- Frosting: Beat cream cheese, powdered sugar, and vanilla until smooth; slowly stream in heavy cream and whip to stiff peaks. Stiff peaks = sliceable, stable topping.
- Frost: Spread frosting edge-to-edge with swoops.
- Top with strawberries: Add sliced berries just before serving for color and freshness.
- Slice & serve: Use a sharp knife; wipe between cuts for bakery-clean edges.
Make-Ahead, Storage & Reheating
- Make-ahead: Bake the base 1–2 days ahead; keep covered at room temp. Mix frosting up to 24 hours early and refrigerate.
- Fridge: Once topped with berries, best within 24 hours; store covered.
- Freeze: Freeze unfrosted base up to 3 months. Thaw, frost, and top with fresh berries after.
- Revive: If chilled slices seem firm, let sit 10 minutes; a quick squeeze of lemon over berries brightens flavors.
How to Lighten / Make It Creamy
- Lighten: Swap half the butter for unsweetened applesauce in the base; use Neufchâtel and fold in extra sliced berries for volume.
- Extra creamy: Whip the cream to soft peaks, then finish to stiff with the cream cheese mixture; for silkiness, blend ¼ of the berries into the frosting for a pale pink hue (add at the end to avoid thinning). Temper any dairy that’s very cold to prevent clumping.
Toppings, Garnishes & Finishes
- Crunch: Crushed vanilla wafer crumbs, toasted almonds, or crisped rice.
- Fresh: Mint ribbons, basil, or lemon zest.
- Tang/Heat: A drizzle of reduced balsamic, lime zest, or a pinch of chili flakes.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve with sparkling water and lemon, a simple arugula salad on the side for contrast, or a fruit platter with kiwi and blueberries.
Scaling the Recipe
For a crowd, double into two 9×13 pans. For half-batch, use an 8×8 pan and start checking at 14 minutes. Cool quickly by setting the pan on a metal rack in a draft-free spot.
Nutrition & Dietary Notes
These bars lean sweet and celebratory—expect moderate carbs and dairy. They’re naturally nut-free unless you add crunchy toppings; easy to adapt gluten-free using GF cake mix.
Troubleshooting
- Too salty/sweet: Balance with lemon juice on the berries.
- Bland: Add a pinch of salt and extra vanilla to frosting; finish with citrus zest.
- Watery berries: Pat slices dry and add just before serving.
- Overbaked base: Brush with a little milk or simple syrup; chill well before slicing.
FAQs
Can I use frozen or precut strawberries? Yes; thaw, drain, and pat dry to reduce moisture.
Best berry swaps? Raspberries or a mix of berries for a “fruit pizza” vibe.
How do I keep it from drying out? Don’t overbake; store covered and add berries last minute.
Dairy-free or gluten-free? Use dairy-free frosting components and a GF cake mix.
How long does it keep? Best day of; with berries, up to 24 hours chilled. Base alone keeps 3 days.
Variations
- Lemony Herb: Fold lemon zest into frosting; garnish with mint.
- Spicy Chipotle: A whisper of chipotle honey on the berries for sweet heat.
- Creamy Parmesan (savory riff): For a dessert-board twist, top an unfrosted base with mascarpone and macerated strawberries with black pepper.
Chef Notes / Test Kitchen Tips
The single most important move is whipping to stiff peaks for a sliceable topping. Salt in stages—especially if using a different cake mix brand. Aim to finish baking between 15–20 minutes; the base continues to set as it cools. For ultra-clean squares, chill the frosted (untopped) pan 20–30 minutes before slicing, then add berries.
Conclusion
This pan dessert brings the comfort of shortcake to busy nights—no layering, no fuss, just strawberries and cream in neat, sharable bars. Keep the base baked ahead, frost when you have five spare minutes, and crown with berries right before serving. Rate it, tweak it to your taste, and enjoy the leftovers tomorrow.
Ready for your next sweet? Save this and browse our quick dessert recipes for more weeknight wins.
