Dreamy Strawberry Shortcake Crumble Bars

These strawberry shortcake crumble bars wrap up everything I adore about summer’s most-loved treats, but you get it all packed into handy cookie bars. Soft vanilla cake layers, pillowy cool whip frosting, and a crunchy-topping blast of strawberry goodness—they taste just like those old-school frozen ice cream bars from back in the day. They’re way faster than classic shortcake and always kick dessert time up a notch.

The first time I put out a tray of these at a backyard cookout, there wasn’t a crumb left. The soft cake, creamy layer, and bright, crispy topping just draw you in. Now my nieces ask me every summer to whip up a pan.

Dreamy Ingredients

• Cool Whip topping: This makes your frosting light and airy Make sure yours is thawed out so it mixes in smooth
• All purpose flour: Helps your crumbles hold together I like unbleached for a super soft texture
• Powdered sugar: Makes the frosting extra smooth and fluffy Give it a quick sift if it’s clumpy
• Strawberry gelatin mix: This is your shortcut to the classic pink color and fruity flavor Go for a sweet smelling bright red mix
• Vegetable oil: Keeps everything moist and tender Stick with a mild oil so the flavors pop
• Vanilla instant pudding mix: Delivers mellow vanilla vibes and helps the crumble stick together
• Vanilla cake mix: The real timesaver that means you barely have to measure a thing
• Large eggs: Give your bars rich texture and help everything stick together Let them warm up to room temp first
• Cream cheese: Make sure it’s soft for a lusciously tangy sweet frosting
• Vanilla extract: Really deepens the old fashioned flavor Go for real vanilla if you can
• Unsalted butter: Fresh and high quality is the secret here Cut it up so the crumbles stay light

Simple Step-by-Step

Cut and Serve:

Grab a sharp knife or your favorite bench scraper Slice your bars into tidy squares Wipe the blade as you go if you want crisp edges Enjoy right away or stash them in the fridge for a frosty treat

Assemble the Bars:

Slather the fluffy frosting across the totally cooled bars Push it all the way out to the corners Sprinkle over both the strawberry and plain crumbles Then give a gentle press so nothing falls off later

Make Frosting:

Cream together your soft cream cheese with powdered sugar and a splash of vanilla Once smooth, blend in that Cool Whip Beat it until it’s thick, fluffy, and lump-free

Bake and Cool Crumbles:

Spread both the vanilla and strawberry crumbles on a tray lined with parchment Toss them in the oven for about ten minutes Give them a stir halfway through so they toast evenly Let them chill out on the counter and then pop them in the freezer for a quick set

Prepare Vanilla Crumble:

In a clean bowl, combine vanilla pudding powder, a chunk of butter, and a scoop of flour Mix together with a fork until big crumbles form That keeps the topping airy

Prepare Strawberry Crumble:

Mix strawberry gelatin, flour, and some butter in a separate dish Work it all together with a fork until you get pea-sized pieces Even butter bits mean extra flavor all the way through

Bake the Bars:

Pour your dough into the lined pan Spread it until flat either with a spatula or your hands Bake for twenty minutes until the edges look golden Check with a toothpick Let the whole thing chill out and cool

Mix the Vanilla Bar Base:

Dump the cake mix, eggs, and oil into a large bowl Beat everything with a mixer until a soft dough comes together Make sure to scrape down every side so nothing’s left behind

Prepare the Pan:

Start by heating your oven to 350 Grab a nine inch square pan, line it with foil, and smooth out those corners Give the foil a healthy spritz of nonstick spray so the bars pop out later

Pin

I always love dusting on the crumbles—they remind me of the ice cream bars I’d grab after swim lessons The pop of crunch and berry flavor on top is everything My dad always grabs a corner square since it’s loaded with extra crumble

Easy Storage Ideas

Stash any leftover bars in a tightly sealed container in the fridge and you’ll be set for a week Chilling keeps the creamy layer sturdy so stacking is no trouble You can freeze them for a month too Just let them wake up in the fridge overnight for best bites The key to keeping crumble crisp is making sure it’s cooled before it hits the bars

Swaps and Switch-Ups

If strawberry gelatin’s not available, raspberry or lemon is just as good For the cake base, yellow cake mix does the trick in a pinch If you’re out of Cool Whip, some extra fluffy whipped cream with an extra shake of powdered sugar will swap in easily You can make these with non-dairy cream cheese for a lighter treat

Pin

Fun Ways to Serve

Serve cold straight from the fridge—the creaminess is next-level They’re a showstopper for showers, July cookouts, or just to munch as a summer treat Make them even fancier by piling on fresh sliced strawberries or drizzle some warm white chocolate for a bakery-style upgrade

A Little Background

Strawberry shortcake has been a summer favorite in the US since the 1800s Those classic ice cream truck bars that sparked this idea have been around since the seventies Baking these crumble bars brings all that retro fun without any fuss and they’re made for sharing

Recipe FAQs

→ What’s the secret for crunchy crumble topping?

Once the strawberry and vanilla crumbles are baked, pop them in the freezer for about 10 minutes. That quick chill makes them extra crisp, which is awesome with the soft layers underneath.

→ Can I use something else instead of strawberry gelatin?

Totally! Switch up the flavor by trying raspberry, lemon, or any gelatin you like for a new crumble taste.

→ How should finished bars be stored?

Tuck the bars into a sealed box in your fridge, and they’ll keep for a week. Don’t want to finish them just yet? Stick them in the freezer.

→ What keeps the frosting super light?

Beat together the vanilla, cream cheese, powdered sugar, and Cool Whip really well until it’s all smooth and fluffy.

→ Why cool the crumble first before topping?

Crumble needs to be totally cool before dropping it on so you don’t melt your whipped topping. That way, everything stays just right.

→ Should these bars go in the fridge before serving?

If you want them to slice clean and hold their shape, chill them before cutting. Room temp is okay too, if you like things softer.