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Strawberry Crunch Bars Recipe starts with sugar cookies and delicious layers of cream cheese, strawberries and more. This is the perfect combination for a fabulous dessert.
If you grew up on the Strawberry Shortcake Ice Cream Bars, then you are going to love this recipe. Full of strawberry flavor and the perfect summertime dessert recipe.
My kids and I love to make strawberry desserts. If you love them too, check out these delicious recipes – Strawberry Icebox Cake Recipe, Strawberry Cookies, Easy Strawberry Cheesecake Cookies Recipe and Strawberry Shortcake Bars.
Table of Contents
Why This Recipe Works
If you loved our Strawberry Shortcake Cheesecake Recipe, then you are going to love these dessert bars. I love to make these bars for any occasion because of the simple ingredients.
The strawberries give it amazing flavor and the sugar cookies, cream cheese and more make delicious layers. Everyone will enjoy it!
Ingredients
For the full recipe and ingredients, scroll to the bottom for the recipe card.
Variations Ideas
- Strawberries – You can use freeze-dried strawberries or frozen strawberries if you do not have fresh available.
- Crust – Golden Oreo cookies also work in this recipe if you do not have sugar cookies on hand.
- Vanilla Ice Cream – This also makes a delicious ice cream cake when you use vanilla ice cream. We love using what we have and trying new things with this recipe.
How to Make Strawberry Crunch Bars
- Step 1 – Grease a 9×13 baking dish and preheat oven to 325 degrees.
Step 2 – Crush the sugar cookies in a food processor. Personally, I love this food processor (and it is on sale right now).
Step 3 – Add 6 tablespoons of melted butter and pulse until blended.
Step 4 – Press mixture into bottom of prepared pan. Bake for 30 minutes. Set aside to cool.
Step 5 – Wash, hull and slice the strawberries. I just love this Strawberry huller. Whip heavy cream with sugar until peaks form. Add in softened cream cheese and mix until blended.
Step 6 – Fold in sliced strawberries.
Step 7 – Spread mixture on top of cooled crust.
Step 8 – Crush remaining sugar cookies in blender.
Step 9 – Sprinkle crushed cookies over strawberry mixture. Cover and place in freezer. Remove from freezer about 15-30 minutes prior to serving time.
Recipe Tips
- Crushing Cookies – We recommend using a food processor to crush the cookie crumb. If you do not have one, you can put your cookies in a zip lock bag and crush with a rolling pin.
- Cool Crust – Before placing the strawberry mixture on the baked crust, make sure it has cooled.
- Cream Cheese – For a smooth and creamy texture, make sure to mix in softened cream cheese.
- Freezing – Allow time for the strawberry crunch bars to freeze. This is why we love to make this recipe a day before serving.
Frequently Asked Questions
We find that it is best to line the baking dish with parchment paper or foil before layering in the ingredients. This will allow you to easily remove the bars, then slice and serve.
Store the leftover Strawberry Crunch Bars in an airtight container in the refrigerator. If stored properly, these bars will last about 4-5 days.
Yes, you can freeze these bars. After preparing, cut into individual pieces and place in a freezer safe bar or container. Then when ready to serve, allow the crunch bars to thaw at room temperature for about 4 hours.
More Easy Strawberry Recipes
Easy Cupcake
Strawberry Lemonade Cupcakes Recipe
Easy Dip
Strawberry Fruit Dip Recipe
Easy Dessert
3 Ingredient Strawberry Icebox Cake Recipe
We love to hear from you. If you make this Strawberry Crunch Bars Recipe, please leave us a comment or a star review.
Strawberry Crunch Bars Recipe
Ingredients
- 15 oz Sugar Cookies
- 1/2 cup Sugar
- 6 tbsp melted Butter
- 8 oz softened Cream Cheese
- 1 cup Heavy Cream
- 1 lb Strawberries
Instructions
- Grease 9×13 baking dish.
- Preheat oven to 325.
- Crush 10 oz of sugar cookies in food processor.
- Add 6 tablespoons of melted butter and pulse until blended.
- Press mixture into bottom of prepared pan.
- Bake for 30 minutes. Set aside to cool.
- Wash, hull and slice strawberries.
- Whip heavy cream with sugar until peaks form.
- Add in softened cream cheese and mix until blended.
- Fold in sliced strawberries. Spread mixture on top of cooled crust.
- Crush remaining sugar cookies in blender and sprinkle over top of pan. Cover and place in freeezer.
- Remove from freezer about 15-30 minutes prior to serving time.
I usually just grab some from the bakery section of my local grocery store but any will work great for this recipe.
What kind of sugar cookies do you usually use?