No-Bake Strawberry Shortcake Bars (Fruity Layers)
Imagine a dessert that’s creamy, fruity, and irresistibly indulgent yet requires no oven! These No-Bake Strawberry Shortcake Bars bring together the timeless charm of shortcake with a modern, fuss-free twist.
With a buttery golden cookie crust, layers of luscious whipped filling, and a generous topping of juicy, fresh strawberries, each bite is a harmonious blend of sweetness and freshness.
Perfect for summer gatherings or just a little weekday indulgence, these bars come together effortlessly and set beautifully in the fridge.
The fruity goodness paired with a cloud-like cream filling makes them a hit with everyone who tries them. Whether you’re a baking pro or just starting out, these no-bake bars are a must-try!
Things You Need for This Recipe:
- 9×9-inch square baking dish
- Mixing bowls
- Parchment paper
- Hand mixer or stand mixer for whipping the filling
- Silicone spatula for even spreading
Major Steps for This Recipe:
- Prepare the Crust:
Combine crushed shortbread cookies with melted butter, press into the pan, and refrigerate to set. - Make the Whipped Cream Filling:
Beat cream cheese, powdered sugar, and vanilla, then gently fold in whipped cream. - Layer the Bars:
Spread the whipped filling over the crust and top with a layer of fresh strawberries. - Chill to Perfection:
Refrigerate for a few hours to allow the layers to firm up. - Slice and Serve:
Slice into bars and garnish with additional strawberries or a drizzle of strawberry syrup for an elegant finish.
Ellie’s Secret Tips on This Recipe:
- Choose the Right Cookies: Opt for buttery shortbread for the crust; they hold up well and have a classic flavor.
- Freshness Matters: Use fresh, ripe strawberries for the best flavor and presentation.
- Optional Jam Layer: Add a thin layer of strawberry jam over the crust before spreading the filling for extra fruity goodness.
- Cool Whip Shortcut: If you’re short on time, replace homemade whipped cream with store-bought whipped topping.
- Serving Tip: Use a warm knife to slice the bars neatly for a polished look.
No-Bake Strawberry Shortcake Bars
These No-Bake Strawberry Shortcake Bars bring together the timeless charm of shortcake with a modern, fuss-free twist.
Ingredients
For the Crust:
- 2 cups shortbread cookies, crushed (about 18–20 cookies)
- 1/2 cup unsalted butter, melted
For the Whipped Cream Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream, whipped to stiff peaks
For the Topping:
- 2 cups fresh strawberries, sliced
Instructions
For the Crust:
- Line a 9×9-inch square baking dish with parchment paper for easy removal.
- In a mixing bowl, combine the crushed shortbread cookies with melted butter. Mix until evenly moistened.
- Press the cookie mixture firmly into the bottom of the prepared dish to form an even crust.
- Place in the fridge to set while preparing the filling.
For the Whipped Cream Filling:
- In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Fold in the whipped cream gently until the mixture is light and fluffy. Be careful not to deflate the whipped cream.
Assemble the Bars:
- Spread the whipped cream filling evenly over the chilled crust using a spatula.
- Arrange the sliced strawberries on top in an even layer, ensuring good coverage.
Chill and Serve:
- Refrigerate the assembled bars for at least 4 hours or until set. For best results, chill overnight.
- Once firm, lift the bars out using the parchment paper and slice into squares or rectangles.
- Optionally, garnish with additional fresh strawberries or a drizzle of strawberry sauce.
