Strawberry Shortcake Crunch Bars (Print Version)
# Ingredients:
→ Bars
01 -
1 box strawberry cake mix
02 -
8 tbsp unsalted butter, melted
03 -
1 large egg
→ Whipped Cream Cheese Frosting
04 -
8 oz cream cheese, softened
05 -
1¼ cups heavy whipping cream
06 -
1 cup confectioners' sugar
07 -
2 tsp pure vanilla extract
→ Shortcake Crunch Topping
08 -
18-20 Golden Oreos, coarsely crushed
09 -
3 oz strawberry gelatin powder (dry)
10 -
¼ cup unsalted butter, melted
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line a 13x9-inch light metal baking pan with foil or parchment, extending the sides over the edges. Spray with cooking spray and set aside.
02 -
In a large bowl, combine cake mix powder, melted butter, and egg using a rubber spatula until a soft dough forms. Spread evenly into the prepared pan, forming a uniform layer.
03 -
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
04 -
In a stand mixer, beat cream cheese until fluffy (about 1 minute). Transfer to a smaller bowl. In the same mixer bowl, whip heavy whipping cream, confectioners' sugar, and vanilla with a whisk attachment until stiff peaks form (5-7 minutes). Gently fold the whipped cream into the cream cheese until fully combined without deflating.
05 -
Spread the whipped cream cheese frosting evenly over the cooled bars. Refrigerate while preparing the topping.
06 -
Combine crushed Golden Oreos, strawberry gelatin powder, and melted butter in a medium bowl. Stir until evenly coated.
07 -
Sprinkle the shortcake crunch topping over the frosted bars, pressing gently to adhere. Cut into bars and serve immediately or refrigerate leftovers.