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Strawberries and Cream Bars are the perfect treat for anyone craving something sweet and refreshing. With a buttery sugar cookie base, creamy white chocolate cheesecake layer, and a bright strawberry topping, these dessert bars disappear fast every time I serve them at gatherings or potlucks.
The first time I brought these to a picnic, everyone begged for the recipe. Now I am asked to make them every year for birthdays and reunions.
Ingredients
- Betty Crocker sugar cookie mix: This shortcut base is sweet and soft and saves so much time. Look for a pouch with fresh expiration for best flavor.
- Butter: The key to a rich crust. Use real butter and allow it to soften fully at room temperature.
- Egg: Helps bind the dough and adds richness. Use large eggs for consistency.
- Cream cheese: The creamy heart of the filling. Buy full-fat blocks for the smoothest texture and allow to soften at room temp.
- White chocolate chips: Add a sweet vanilla boost to the filling. Choose high quality chips that melt easily.
- Fresh strawberries: Peak season berries are best but use the ripest you can find. Slice just before preparing for maximum freshness.
- Granulated sugar: Sweetens both the strawberry topping and the crust.
- Cornstarch: Thickens the strawberry layer so it sets up perfectly. Clump-free cornstarch works best.
- Water: Needed to dissolve the topping ingredients and bring them together.
Step-by-Step Instructions
- Making the Cookie Crust:
- Stir sugar cookie mix butter and egg in a large bowl until a stiff even dough forms. Press it into the greased bottom of a nine by thirteen inch baking pan making a flat even layer from edge to edge. Bake in a preheated oven at three hundred fifty degrees fahrenheit for fifteen to twenty minutes until the edges are lightly golden brown. Let cool completely on a rack before topping
- Preparing the Creamy Filling:
- Beat softened cream cheese in a medium bowl until perfectly smooth. Melt white chocolate chips in a small microwave bowl in bursts stirring until silky no lumps remain. Blend the melted white chocolate into the cream cheese mixture and stir until even and luscious. Spread this mixture over the cooled crust making sure every corner is covered in a thick layer
- Creating the Fresh Strawberry Topping:
- Crush one cup of the sliced strawberries in a small bowl using a fork to mash to a chunky pulp. In a two quart saucepan stir in the crushed strawberries granulated sugar cornstarch and water. Cook over medium heat stirring constantly for three to five minutes until mixture bubbles and thickens to a jellylike texture. Remove from heat and let cool slightly then gently fold in the remaining strawberry slices to keep their shape
- Assembling and Chilling:
- Spoon the strawberry topping evenly over the cream cheese layer covering every inch for a vibrant red finish. Cover with plastic wrap and chill in the fridge for at least one hour allowing the bars to set up for clean slices. Cut into squares to serve and enjoy
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My favorite part has always been sneaking the strawberries as I stir the hot topping. It reminds me of late spring as a kid when my mom and I would pick berries together sweat running down our noses and she would save the prettiest ones for dessert.
Storage Tips
These bars should be stored chilled in an airtight container in the refrigerator. They will keep well for up to four days so you can make them ahead for events or just sneak a square as a midnight treat. If layering the bars between parchment sheets keeps the top glossy and prevents sticking.
Ingredient Substitutions
You can swap the sugar cookie mix for a homemade recipe of sugar cookie dough if needed. For a tangier filling try using Neufchatel cheese. If you cannot find white chocolate chips use any high quality white chocolate bar and chop it before melting. Frozen strawberries work in a pinch but thaw and drain very well before using.
Serving Suggestions
Cut the bars into small or large squares depending on the occasion. For a festive flair add a dollop of whipped cream or a sprinkle of powdered sugar right before serving. These bars are extra pretty on a cake stand for brunch tables or holiday buffets.
Cultural and Historical Context
Sweet strawberries and cream have long been a summer favorite in American kitchens especially for picnics and potlucks. This bar version takes inspiration from English strawberries and cream desserts but adds that beloved American tradition of creamy layered bars echoing the potluck culture I grew up loving.
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Frequently Asked Questions
- → Can I use frozen strawberries instead of fresh?
Fresh strawberries offer the best flavor and texture, but thawed and well-drained frozen strawberries may be used if fresh are unavailable.
- → How do I make the crust extra soft?
Do not overbake the crust; remove from the oven once it turns light golden brown for a softer bite.
- → Can I prepare these bars ahead of time?
Yes, the bars can be prepped a day in advance. Keep them covered and refrigerated to maintain freshness.
- → Is there a substitute for white chocolate chips?
Melted white chocolate bars can replace chips in a 1:1 ratio for similar sweetness and texture.
- → How do I store leftover bars?
Store leftovers covered in the refrigerator for up to 3 days, ensuring the strawberry topping stays fresh.