Strawberries and Cream Bars (+Video)
Strawberries and Cream Dessert Bars have a sugar cookie base, topped with a sweet creamy layer, ending with a sweet fresh strawberry topping.
AN EASY TO MAKE STRAWBERRY DESSERT
Looking for an amazing and easy dessert that is perfect for Mother’s Day? These delicious dessert squares are made of a soft sugar cookie crust, topped with a dreamy layer of cream cheese and white chocolate. A strawberry glaze, with fresh strawberries, are what top it off to perfection. It is out of this world, delicious! And highly addictive, I must warn you.
TIPS FOR MAKING THESE COOKIE BARS:
- Try switching up the flavors in this recipe. A chocolate chip or chocolate cookie base can be used instead of a sugar cookie base.
- Other fruits can be used: blueberries, raspberries and blackberries all work well in this recipe.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- Betty Crocker® sugar cookie mix
- salted butter
- egg
- white chocolate chips
- cream cheese
- sliced fresh strawberries
- sugar
- cornstarch
- water
HOW TO MAKE STRAWBERRIES AND CREAM BARS:
Preheat oven to 350° F. Spray the bottom of a 9×13 inch baking pan with non-stick spray. In a large bowl, mix together the cookie mix, butter and egg until a dough forms. Press dough into the bottom of the baking pan. Bake for 15 to 20 minutes or until light golden brown.
Remove from oven and let cool completely. In a small, microwave-safe bowl, microwave white chocolate chips for 45 to 60 seconds or until chips are melted. Stir until smooth.
In a medium bowl, beat cream cheese with an electric mixer until smooth. Stir in the melted chocolate chips.
Spread this mixture evenly over the cooled sugar cookie crust. Refrigerate while making the topping.
In a small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, add the crushed strawberries, sugar, cornstarch and water.
Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat and let cool 10 minutes. Gently fold in remaining strawberries.
Spoon over the filling. Cover and refrigerate 1 hour or until set.
Serve and enjoy!
CRAVING MORE RECIPES? GIVE THESE A TRY!
Strawberries and Cream Bars
Ingredients
For the crust:
- 17.5 ounce pouch Betty Crocker® sugar cookie mix
- ½ cup butter softened
- 1 large egg
For the filling:
- 1 cup white chocolate chips
- 8 ounce package cream cheese, softened
For the topping:
- 3 cups sliced fresh strawberries
- ½ cup granulated sugar
- 2 Tablespoons cornstarch
- ⅓ cup water
Instructions
For the crust:
- Preheat oven to 350° F. Spray the bottom of a 9×13-inch baking pan with non-stick spray.
- In a large bowl, mix together the cookie mix, butter and egg until a dough forms.
- Press dough into the bottom of the baking pan.
- Bake for 15 to 20 minutes or until light golden brown. Remove from oven and let cool completely.
For the filling:
- In a medium bowl, beat cream cheese with an electric mixer until smooth.
- In a small, microwave-safe bowl, microwave white chocolate chips for 45 to 60 seconds or until chips are melted. Stir until smooth.
- Stir in the melted white chocolate chips with the cream cheese.
- Spread this mixture evenly over the cooled sugar cookie crust. Refrigerate while making the topping.
For the topping:
- In a small bowl, crush 1 cup of the strawberries.
- In 2-quart saucepan, add the crushed strawberries, sugar, cornstarch and water.
- Cook over medium heat, stirring constantly, until mixture boils and thickens.
- Remove from heat and let cool 10 minutes.
- Gently fold in remaining strawberries. Spoon over the filling.
- Cover and refrigerate 1 hour or until set.
Video
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Hi Brandie, I’m not a fan of white chocolate. Is there anything to substitute? Thanks!
This is one of my favorite desserts specially because my family love to eat strawberries.
Just made this for our weekly Friday evening “porch time” with dear friends and neighbors. Followed the recipe exactly and wow! what a hit! Thank you!
I love the idea of using the blueberries as I have a lot of frozen blueberries too! I am going to try mixing the blueberries with the lemon curd for the glaze. I love lemon and blueberries together!! I can’t see why it wouldn’t work out.
Barb, that sounds heavenly!! Please come back and let me know how it turns out for you!
Finally leaving a comment after making this for probably the fifth time. This is my go to dessert to bring to any gathering and it always receives tons of compliments and questions about where to find the recipe. This is going in my saved recipes that I’m sure I’ll keep for years. Super easy to make, the only hard parts are the many dirty dishes and trying not to eat the whole dang pan.
Awwww wow – thank you Faith!! That is so wonderful to hear! Thank you for taking the time to come back and review!! 🙂
I have wayyy too many frozen blueberries. Do you think I could substitute them for the strawberries? If so, do you suppose the rest of the ingredients would remain the same in amounts? Thanks!
Sounds so good! And simple! As a mother of 5 and fostering 2 more, I look forward to trying these recipes! Thank you!
Bless your heart! I hope all the kiddos love it!
This was delicious!
Made this exactly to the recipe. It was perfect!
Made this last weekend and it was a hit. Light and refreshing, but oh so good. I used a pound of fresh strawberries. Cooked the crust about 20 min. in a jelly roll pan. I may add to the filling next time.
Yum! I actually have all of these ingredients and I am going to make this for a pot luck lunch at work on Friday. Do you think this can be made the night before? I am thinking it would be fine because I have made those layered tortes with the crust, cream cheese layer, pudding and whipped cream and it actually is fine over night.
Yay! So happy y'all love this one! It just screams summer to me. 🙂 Colleen, oh my, that lemon curd sounds awesome too!!
I love, Love, Love your recipes and stories. I like easy recipes and yours mostly have a shortcut somewhere! Thank you so much! I made this recipe two ways. Well not really. Just made two of them and changed the topping on the second one. I didn't have fresh strawberries so I used canned pie filling! Strawberry on first one and Lemon curd on the second one. Oh! my! goodness! So good! Will be making this over and over. Next I'm going to figure out a topping with Nutella! Thank you for helping me look good in the kitchen!!!
Pinned! What a beautiful Strawberry recipe, I am going to make this with my daughters tomorrow morning and will put it on the strawberry diet.
I make a lower calorie/sugar version of this. Use Graham cracker or chopped granola with melted I can't believe it's not butter for the crust. For the filling I use the lower fat cream cheese and mix with a box of sugar free cheesecake or white chocolate pudding made with 1 1/4 cup of 2% milk. I do the topping the same but you could use agave syrup or honey in place of sugar.
This is superb. Love your blog.
Amazing
I have a similar recipe using roll of cookie dough, so that should work. It might take two, though. Suzanne
just wondering if anyone has tried this with the roll of cookie dough already mixed together??? just thinking that would be easier but maybe there is a reason I haven't thought of as to why it might not work???
thanks, sounds so yummy
Ronda
I made this on Mother's day! So yummy and I am really not a strawber ry fan. I cheated and used store bought glaze and just chopped up the strawberries, added a little sugar then the glaze.
Just made this to take to Mother's Day brunch!! Thanks for the recipe!
Yum – How good does this look!!!
Perfectly beautiful..no doubt it has to taste as good as it looks!!! Thanks to both of you sweet ladies!
I was just think about making a strawberry dessert for Mother's Day…looks delicious!
Thanks for the yummy recipe.