Strawberry Shortcake Bars with Yellow Cake Mix

Strawberry Shortcake Bars with Yellow Cake Mix are buttery shortbread bars topped with sweet fresh strawberries and fluffy whipped cream cheese frosting. This no-fuss, make-ahead dessert tastes like classic strawberry shortcake but is easier to serve and perfect for parties!

Why You’ll Love This Recipe

These Strawberry Shortcake Bars with Yellow Cake Mix give you all the nostalgic flavor of strawberry shortcake in portable, crowd-friendly bar form. A tender, buttery cake-mix crust bakes up golden and sturdy, then gets piled high with juicy fresh berries and a light, dreamy cream cheese-whipped cream topping. It’s cool, creamy, fruity perfection that can be made hours (or even a day) ahead, travels beautifully, and disappears in minutes at potlucks, picnics, and summer gatherings. Kids and adults go wild for these pretty pink-striped bars!

Recipe Tips and Tricks

• Press crust firmly and evenly so bars hold together.
• Pre-bake and cool crust completely before adding berries.
• Toss strawberries with a little sugar 15 minutes early to release juices.
• Use cold cream cheese and heavy cream for stable frosting.
• Chill bars at least 2 hours (overnight is even better) so they cut cleanly.
• Run knife under hot water for perfect squares.
• Garnish right before serving so berries stay fresh and pretty.

Yield: 24 Servings

Strawberry Shortcake Bars with Yellow Cake Mix

Print

Buttery yellow cake mix shortbread bars topped with fresh strawberries and cream cheese whipped topping.

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 3 hours

Total Time 3 hours 35 minutes

Ingredients

• ¼ cup granulated sugar
• ¾ cup unsalted butter, melted
• 1 box (15.25 oz) yellow cake mix
• 1 cup cold heavy whipping cream
• 1 large egg
• 1 tsp vanilla extract
• 1½ cups powdered sugar
• 2 lbs fresh strawberries, diced
• 8 oz cream cheese, softened

Instructions

1. Preheat oven to 350°F and line a 9×13 pan with parchment (leave overhang for easy lifting).
2. Mix melted butter and egg into dry cake mix until crumbly dough forms.
3. Press dough firmly and evenly into prepared pan – use the bottom of a measuring cup for a smooth surface.
4. Bake 18–22 minutes until lightly golden; cool completely in pan.
5. While crust cools, toss diced strawberries with ¼ cup sugar and let sit 15 minutes to get juicy.
6. Beat softened cream cheese, powdered sugar, and vanilla until smooth.
7. In a separate cold bowl, whip heavy cream to stiff peaks.
8. Gently fold whipped cream into cream cheese mixture until light and fluffy.
9. Spread strawberries and their juices evenly over cooled crust.
10. Dollop and spread cream cheese topping over berries, chill at least 3 hours (overnight is perfect), cut into squares, and serve cold!

Notes

• The crust can be baked a day ahead.
• Bars cut most cleanly when very cold – pop pan in freezer 15 minutes before slicing.
• Garnish with extra strawberry slices or mint right before serving.
• Travels great – keep chilled in cooler for picnics.

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 227Total Fat 14gSaturated Fat 8gUnsaturated Fat 6gCholesterol 48mgSodium 126mgCarbohydrates 23gFiber 1gSugar 22gProtein 3g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Yellow Cake Mix (15.25 oz): Forms the buttery shortbread base.
• Butter (¾ cup melted): Real butter for rich flavor.
• Fresh Strawberries (2 lbs): Washed, hulled, and diced – the star of the show.
• Cream Cheese (8 oz full-fat): Gives frosting that signature tang.
• Heavy Whipping Cream (1 cup): Whips into cloud-like texture.
• Powdered Sugar (1½ cups): Sweetens and stabilizes topping.

Variations and Substitutions

• Mixed Berry: Use strawberries + blueberries/raspberries.
• Lemon Version: Add 1 tbsp lemon zest to crust and frosting.
• Gluten-Free: Use 1:1 GF yellow cake mix.
• Individual Cups: Layer in clear cups for parties.
• Angel Food Style: Swap: Use angel food cake mix for lighter base.
• No-Bake: Use crushed golden Oreos + butter for crust.
• Peach Shortcake Bars: Swap strawberries for fresh peaches.
• Boozy: Splash 1 tbsp Grand Marnier over berries.

Storage Options

• Refrigerator: tightly covered up to 4 days
• Freezer: freeze unfrosted baked crust up to 2 months; add berries/frosting after thawing
• Serve: best served chilled

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