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These strawberry shortcake crumble bars make me think of everything awesome about summer sweets. Instead of dealing with messy layers, they’re cookie bars that are a breeze to share. They’ve got a soft vanilla base, cool whipped frosting that’s all creamy, and a strawberry crunch topping that tastes just like those ice cream bars from when I was a kid. They come together way faster than the usual kind and always bring a party vibe to dessert time.
First time I brought these to a family picnic, they disappeared before I even sat down. The soft cake paired with creamy tang and that crunchy top is just too good. Now my nieces ask for these every single year.
Dreamy Ingredients
- Cool Whip topping: This keeps the frosting light and fluffy Just make sure it's fully thawed so it blends easily
- Powdered sugar: This sweetens up and softens the frosting Be sure there are no lumps for the best texture
- All purpose flour: Gives the crumble that perfect bite Use the plain kind for a classic texture
- Strawberry gelatin mix: Adds the fruit flavor and pretty pink color Grab the brightest, best smelling one you can
- Vegetable oil: Keeps the bars soft and moist Go for a type that doesn't have much taste
- Vanilla cake mix: Speedy and foolproof and comes out fluffy every time
- Large eggs: Add richness to the bars and help the batter hold together Let them warm up on the counter first so they mix easily
- Unsalted butter: Splurge on a good quality butter It keeps the crumble tender and not greasy
- Vanilla extract: Pops up that bakery style taste Always reach for pure vanilla for the best flavor
- Cream cheese: Needs to be nice and soft for smooth, tangy frosting
- Vanilla instant pudding mix: Brings just a hint of vanilla and helps everything stick together for the topping
Simple Step-by-Step
- Cut and Serve:
- Grab a big sharp knife or bench scraper Slice your bars into even squares Wipe off between each cut for the cleanest look Serve right away or pop in the fridge if you like them extra chilled
- Assemble Everything:
- Spread your creamy frosting all over the cooled base Get it right to the edges Sprinkle the strawberry and vanilla crumbles generously on top Give a gentle press so they stick
- Mix Up Vanilla Crumble:
- Grab a separate bowl and toss in the pudding mix with four tablespoons butter and the last half cup flour Mash with a fork until you see soft clumps This keeps things light
- Bake and Chill the Crumble:
- Scatter both crumble mixes over a lined sheet Make sure it’s in an even layer Bake as before about ten minutes Give it a mix halfway to avoid dark spots Let it cool fully then toss in the freezer to chill fast
- Mix Up the Bar Base:
- Take a big bowl and add cake mix with eggs and oil Blend with a mixer until it turns super thick Don’t forget to scrape down the sides
- Prep the Pan:
- Turn your oven to 350 and line a nine inch square pan with foil Press it into every corner and hit it with nonstick spray so nothing sticks
- Make the Strawberry Crumble:
- In a little bowl, mix the dry strawberry gelatin with four tablespoons butter and half a cup of flour Fork it around until it’s chunky and buttery all through
- Bake the Bars:
- Press the thick dough into your pan Get it even with your fingers Bake until the edges go golden—about twenty minutes Check with a toothpick and cool totally before moving on
- Whip Up the Frosting:
- In a big bowl, blend soft cream cheese, powdered sugar, and vanilla until smooth Dump in the thawed Cool Whip and work it until it’s airy and creamy with no lumps
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My top moment is dumping those crumbles over everything—they taste exactly like the strawberry shortcake ice cream bars I ate after swimming. That fruity, crunchy layer makes each square extra yummy. My dad always grabs a corner piece since it’s loaded with crumble.
Storage Made Easy
Pop any leftovers in a sealed container in your fridge and they’ll last up to a week. Chilling keeps the frosting looking sharp and the bars stack up neatly. Freezing works for a month—just thaw overnight in the fridge and they’ll taste perfect. Let your crumble cool all the way before adding so it stays crisp and tasty.
Easy Ingredient Swaps
Strawberry gelatin hard to find? Try using lemon or raspberry Jell-O instead. Swap yellow cake mix if you’re out of vanilla, no problem. If Cool Whip isn’t your thing, use homemade whipped cream with a bit more sugar to keep it sturdy. You can also grab a non-dairy cream cheese if you want something lighter.
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How to Serve Them
These bars are best straight from the fridge for that cold creamy bite. They double as a knockout dessert for showers, July cookouts, or just a sunny snack. Add sliced fresh strawberries or drizzle on melted white chocolate to make them look straight out of a bakery.
Fun Background Facts
Strawberry shortcake has been a crowd favorite in the US since way back in the 1800s. The famous ice cream truck version first popped up in the seventies. Making these bars is a shortcut to all those nostalgic flavors—super easy to share and no fussing around needed.
Frequently Asked Questions
- → How do I get the topping to be crispy?
When the strawberry and vanilla crumble comes out of the oven, pop it in the freezer for about 10 minutes. This makes it even crunchier and keeps it crispy on top of the cream.
- → Is it okay to swap out the strawberry gelatin?
Totally! Grab any other gelatin flavor you like—try raspberry or lemon for something new in the crumble.
- → What's the best way to store these bars?
Stash them in a sealed container in the fridge and they'll keep for up to a week. Want them to last longer? Freeze them.
- → How do I keep the topping so light and fluffy?
Make sure the cream cheese is soft. Then whip it with Cool Whip, powdered sugar, and vanilla until super smooth and airy.
- → Why does the crumble need to cool first?
If the crumble is still warm, it'll melt the whipped topping. Letting it cool completely keeps everything the right texture.
- → Do I have to serve these cold?
Chilling makes for sharp slices and a firmer bite. But if you like, you can bring them to room temp before serving.