Effortless Strawberry Shortcake Bars (Print Version)
# Ingredients:
→ Vanilla Layer
01 -
1 box vanilla cake mix
02 -
80 ml vegetable oil
03 -
2 large eggs
→ Strawberry Topping
04 -
113 g unsalted butter, softened and split
05 -
1 package (85 g) vanilla instant pudding mix, dry
06 -
130 g all-purpose flour, split
07 -
1 package (85 g) strawberry gelatin powder, dry
→ Whipped Frosting
08 -
227 g whipped topping, thawed
09 -
5 ml vanilla extract
10 -
226 g cream cheese, softened
11 -
130 g powdered sugar
# Instructions:
01 -
Set your oven to 175°C. Grab a 23x23 cm pan, cover it with foil, then lightly spray it so nothing sticks. Move on when that's done.
02 -
Use a big bowl to toss in the dry cake mix, eggs, and oil. Use a hand mixer and mix till it all sticks into one thick dough.
03 -
Push the dough into your pan so it's even. Pop it in the oven for 20 minutes until the sides get a nice golden look. Let the base cool right in the pan when it's done.
04 -
In one bowl, smush together 56 g soft butter, 65 g flour, and the dry vanilla pudding with a fork until lumpy.
05 -
In another bowl, use a fork to mix the strawberry gelatin, 56 g butter, and 65 g flour together until it gets crumbly too.
06 -
Dump both crumble mixes onto a baking sheet lined with parchment. Stick in the oven at 175°C for 10 minutes. Give them a quick stir at halfway to bake them evenly.
07 -
When you take out the crumbles, put them in a container and freeze for around 10 minutes or until they aren't warm at all.
08 -
In a big bowl, toss together soft cream cheese, powdered sugar, vanilla, and thawed whipped topping. Mix it all with a hand mixer on high till the frosting is super fluffy.
09 -
Spread your fluffy frosting all over the cooled vanilla base. Scatter both cooled crumbles all over the top—be generous!
10 -
Cut into little squares, eat right away, or stick them in the fridge for later cravings.
# Notes:
01 -
Try raspberry or lemon gelatin for a change-up in the crumble flavor.
02 -
If you want the bars firmer, chill them in the fridge for a while before slicing.
03 -
Keep the bars in a sealed container in your fridge for up to a week, or freeze them to keep longer.
04 -
Double check your crumbles are totally cold before you sprinkle them on, or the frosting could melt.