Name: Strawberry Shortcake Easter Bars : Creamy Layered Spring Dessert
Ingredients: 1 cup (2 sticks) unsalted butter, melted; ½ cup granulated sugar; 2 cups all-purpose flour (or 1½ cups flour + ½ cup oat flour for nuttier flavor); ¼ tsp salt; 8 oz cream cheese, softened; ½ cup powdered sugar; 1 tsp pure vanilla extract; 1 cup whipped topping, thawed (or freshly whipped cream sweetened with 1 tbsp sugar); 2 cups fresh strawberries, diced; 2 tbsp granulated sugar; 1 tsp lemon juice; Crushed golden cookies (optional, for extra crunch)

Description

These Strawberry Shortcake Easter Bars are spring on a plate! A buttery shortbread crust, cloud-like cream layer, and juicy, macerated strawberries make a dessert that’s as stunning as it is simple. Perfect for Easter brunch, potlucks, or any time you want a sweet slice of spring.

Ingredients

Scale

For the Shortbread Crust:

1 cup (2 sticks) unsalted butter, melted
½ cup granulated sugar
2 cups all-purpose flour (or 1½ cups flour + ½ cup oat flour for nuttier flavor)
¼ tsp salt

For the Cream Layer:

8 oz cream cheese, softened
½ cup powdered sugar
1 tsp pure vanilla extract
1 cup whipped topping, thawed (or freshly whipped cream sweetened with 1 tbsp sugar)

For the Strawberry Topping:

2 cups fresh strawberries, diced
2 tbsp granulated sugar
1 tsp lemon juice
Crushed golden cookies (optional, for extra crunch)

Instructions

Prep & Preheat: Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment, leaving overhang for easy lifting. Lightly spray with cooking spray.
Make the Crust: In a medium bowl, stir melted butter, sugar, flour, and salt until combined. Press evenly into the pan using the bottom of a measuring cup. Bake 18–22 minutes until edges turn light golden. Cool completely.
Whip the Cream Layer: Beat cream cheese until smooth. Add powdered sugar and vanilla; beat until combined. Gently fold in whipped topping until fluffy and uniform.
Macerate Strawberries: Toss diced strawberries with sugar and lemon juice. Let sit at least 10 minutes to create syrup.
Assemble Bars: Spread cream layer over cooled crust. Spoon strawberry mixture evenly on top. Sprinkle crushed cookies if desired.
Chill: Cover loosely and refrigerate 2–4 hours (or overnight) until set.
Serve: Lift bars using parchment overhang. Slice into 12 squares using a hot, dry knife for clean cuts. Garnish with extra strawberries or mint if desired.

Notes

Chocolate-Dipped: Drizzle melted white or dark chocolate over chilled bars.
Cheesecake Style: Add 1 tbsp lemon juice + ¼ cup sugar to strawberry layer for extra tang.
Gluten-Free: Use a 1:1 gluten-free flour blend for crust and GF cookies.
Coconut Cream Delight: Fold ½ cup toasted coconut into cream layer and sprinkle on top.