
Strawberry Shortcake Bars hit all the sweet notes of summertime—think soft, buttery vanilla base, a thick creamy frosting, and loads of berry-flavored crumble on top. These bars borrow the vibe of those childhood ice cream truck treats, only with more fun flavor for potlucks, hangouts, or when you just want a fruity pick-me-up.
If my family hears I'm making these, they disappear so fast. Sometimes we eat them straight from the freezer for that cool childhood throwback on a super hot afternoon.
Delicious Ingredients
- Cool Whip topping: Makes the frosting light and holds its shape Thaw to room temperature first so it stirs in easily
- Cream cheese: Softened for the smoothest and tangiest frosting Use full-fat if you want it extra rich
- Vanilla extract: Brings the whole frosting together Go for real extract for the best smell and taste
- All-purpose flour: Helps form the crumble so it stays light and snackable Fresh flour keeps it from tasting bitter
- Strawberry gelatin mix: Straight-up Jello powder packs the crumble with bright berry flavor Get a bold red if you want them to pop
- Vanilla instant pudding mix: Sweetens the crumble with smooth vanilla notes The better the pudding, the dreamier the texture
- Powdered sugar: Makes the frosting super smooth Sift first to shake off any lumps
- Vegetable oil: Gives the bars a tender, moist bite Any mild oil works fine
- Large eggs: Hold things together and add a little richness Make sure they're fresh for the best color
- Unsalted butter: Softened for easy mixing Adds flavor both in the crust and crumbs
- Vanilla cake mix: The boxed kind makes things a snap and keeps the bars pillowy Pick your fave brand for extra yum
Simple Step Guide
- Toss on the Crumble and Serve:
- Frost your cooled bars, then scatter plenty of both crumbles on top. Slice into squares and they're good to go—don't forget to enjoy every bite.
- Mix Up the Frosting:
- Blend your cream cheese, vanilla, and powdered sugar until nice and smooth, then whip in the Cool Whip so it's airy. Make sure you don’t see any lumps.
- Chill Out the Crumble:
- Take your crumble out of the oven and pop the tray in the freezer for about 10 minutes so everything gets ultra crispy.
- Bake the Crumble:
- Spoon both strawberry and vanilla mixes onto a lined baking sheet and bake at 350 for 10 minutes, stirring halfway so nothing burns.
- Stir Up the Crumble:
- In one bowl, mix dry gelatin, flour, and butter until clumpy for the strawberry flavor. Do the same thing with vanilla pudding, flour, and butter for the pale bits. Aim for chunky, pebbly pieces.
- Bake the Bars:
- Press the cake dough evenly in your lined, sprayed pan and bake for around 20 minutes at 350 until just golden and still a little soft in the middle. Cool the whole thing before you frost.
- Whip Up the Dough:
- Stir together the cake mix with eggs and oil in a big bowl, mixing until it's thick and sticks together. Scrape the sides to catch every bit.
- Line Your Pan:
- Lay foil inside a 9-inch square pan and spray it well so the bars pop right out after baking.

The strawberry crumble is always my favorite part. My kid loves to help out with it and honestly, we can't resist sneaking a few bites while we're mixing. Every mouthful takes me back to those endless summer days waiting for the ice cream truck.
How to Store Yours
Pop leftover bars in a container with a tight lid in the fridge—they'll stay moist and soft. Want to keep them longer? Wrap bars up tight and freeze. When you want to snack, thaw them in the fridge or just enjoy cold and frosty.
Swap-Out Ideas
Trade the strawberry gelatin for raspberry, lemon, or lime if you want to shake things up. You can also use regular whipped cream in place of Cool Whip—just add a tad more powdered sugar to keep it sturdy.

Fun Ways to Serve
Jazz them up with some sliced berries or drizzle over white chocolate. Cut small squares for picnics or backyard BBQs. They're the dessert everyone will talk about—especially on sunny days with friends.
Sweet Nostalgia
Borrowing from those Good Humor ice cream bars, this baked version gives you the full creamy, crumbly, and sweet fix. The crumble takes you right back to childhood and always gets rave reviews from kids and adults.
Common Recipe Questions
- → How should I keep these bars fresh?
Just pop them in a sealed container in the fridge—they’ll be good for a week.
- → Is freezing these bars after baking okay?
For sure. Slice them when cool and stow in a tightly closed bag or container. They’re fun to nibble frozen or you can thaw them before eating.
- → Can I swap out the strawberry gelatin?
Absolutely! Lemon or raspberry gelatin works great for a fresh take on the crumble flavor.
- → Should I bring bars to room temp, or leave them chilled?
Either way is great. They’re super cooling cold, but soft and yummy at room temp too.
- → Any tips to keep my crumble topping nice and crisp?
Let your crumble cool off all the way before adding it on top. That’ll keep it crunchy, not mushy.
- → What else can I pile on top?
Try adding a handful of fresh strawberries or even a little melted white chocolate to really dress things up.