A No-Bake Dessert With Layers Of Fresh Strawberries, Creamy Filling, And A Buttery Shortbread Crust – The Perfect Refreshing Treat For Summer!
These Strawberry Shortcake Icebox Bars are a simple and delicious twist on the classic strawberry shortcake! I decided to make them because I wanted a dessert that’s easy to prepare, requires no baking, and is perfect for hot summer days.
The combination of a buttery shortbread crust, sweetened creamy filling, and fresh, juicy strawberries makes each bite a refreshing treat. My family loves these bars because they’re light yet satisfying, and the no-bake method means they’re quick to prepare and always a hit at parties or potlucks. These bars are the perfect summer dessert, and everyone always asks for the recipe!
Questions I Often Get Asked About This Recipe
Q: Can I use frozen strawberries instead of fresh?
A: Yes, you can use frozen strawberries, but make sure to thaw and drain them thoroughly to prevent excess moisture in the bars.
Q: Can I make these bars ahead of time?
A: Absolutely! These bars need time to chill in the fridge, so making them ahead of time is perfect. They will stay fresh in the fridge for up to 2-3 days.
Q: Can I use a different type of fruit?
A: Yes! While strawberries are classic, you can swap them out for other fruits like blueberries, raspberries, or peaches. Just be sure to cut them into small pieces if they are large.
Q: Can I make these bars gluten-free?
A: Yes, you can use gluten-free shortbread cookies for the crust and ensure that the other ingredients, such as the whipped topping and sweetened condensed milk, are gluten-free.
Q: How do I cut the bars neatly?
A: For clean cuts, use a sharp knife and run it under warm water before cutting. You can also refrigerate the bars longer to make sure they’re firm enough to slice cleanly.
What You Need to Make Strawberry Shortcake Icebox Bars
For the Crust:
- 1 1/2 cups crushed shortbread cookies (or graham crackers for a different twist)
- 1/4 cup unsalted butter, melted
- 2 tablespoons sugar
For the Filling:
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
For the Topping:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup sugar (for macerating the strawberries)
- Optional: whipped cream for garnish
How to Make Strawberry Shortcake Icebox Bars
1. Make the crust:
In a medium bowl, combine the crushed shortbread cookies, melted butter, and sugar. Stir until the mixture is well combined and crumbly. Press the mixture evenly into the bottom of a greased 9×9-inch baking dish or lined with parchment paper to form the crust. Use the back of a spoon to press it down firmly. Refrigerate the crust while you prepare the filling.
2. Prepare the filling:
In a large bowl, beat the softened cream cheese until smooth. Add the heavy cream, sweetened condensed milk, and vanilla extract. Beat the mixture together until it becomes thick and creamy, about 3-5 minutes. The filling should be light and fluffy.
3. Assemble the bars:
Pour the creamy filling over the chilled crust, spreading it evenly with a spatula. Make sure the filling reaches all the edges of the pan. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight, until set.
4. Macerate the strawberries:
While the bars are chilling, place the sliced strawberries in a small bowl and sprinkle with 1/4 cup sugar. Stir to coat the strawberries, then let them sit for about 15-20 minutes to release their juices. This will help to soften the strawberries and create a sweet syrup.
5. Top the bars:
Once the bars have set, remove them from the fridge. Spoon the macerated strawberries over the top of the bars, spreading them evenly. You can also drizzle any strawberry syrup that has formed over the bars for extra flavor.
6. Serve:
Cut the bars into squares and serve chilled. Top with a dollop of whipped cream if desired for an extra indulgence.
Tips
- For added texture: Add a layer of crushed graham crackers or additional shortbread cookies in the middle for an extra crunch.
- For a creamier filling: Use full-fat cream cheese and heavy cream to make the filling extra rich.
- Customize the topping: You can top these bars with any fruit you like, such as raspberries, blueberries, or even a combination of mixed berries.
Reader Reviews
🌟🌟🌟🌟🌟 Megan T. – “These Strawberry Shortcake Icebox Bars are amazing! The crust is so buttery, and the creamy filling is perfectly balanced. I made them for a summer BBQ, and they were gone in no time!”
🌟🌟🌟🌟 Rachel S. – “This is my new go-to dessert for hot days! It’s refreshing, light, and the strawberries make it the perfect summer treat. I’ll definitely be making these again!”
🌟🌟🌟🌟🌟 Sophie W. – “What a fun twist on strawberry shortcake! These bars are so easy to make and taste incredible. The creamy filling and fresh strawberries are perfect together.”
🌟🌟🌟🌟 Emma L. – “I love how simple and delicious these bars are. The sweetened condensed milk makes the filling so creamy and smooth. A perfect treat for a summer party!”
🌟🌟🌟🌟🌟 Jessica H. – “I made these for a picnic, and they were a huge hit! The texture is so light and refreshing, and the strawberry topping is sweet and tangy. Everyone loved them!”
Printable Recipe
Strawberry Shortcake Icebox Bars
Ingredients
- For the Crust:
- 1 1/2 cups crushed shortbread cookies (or graham crackers for a different twist)
- 1/4 cup unsalted butter, melted
- 2 tablespoons sugar
- For the Filling:
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- For the Topping:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup sugar (for macerating the strawberries)
- Optional: whipped cream for garnish
Instructions
1. Make the crust:
- In a medium bowl, combine the crushed shortbread cookies, melted butter, and sugar. Stir until the mixture is well combined and crumbly. Press the mixture evenly into the bottom of a greased 9x9-inch baking dish or lined with parchment paper to form the crust. Use the back of a spoon to press it down firmly. Refrigerate the crust while you prepare the filling.
2. Prepare the filling:
- In a large bowl, beat the softened cream cheese until smooth. Add the heavy cream, sweetened condensed milk, and vanilla extract. Beat the mixture together until it becomes thick and creamy, about 3-5 minutes. The filling should be light and fluffy.
3. Assemble the bars:
- Pour the creamy filling over the chilled crust, spreading it evenly with a spatula. Make sure the filling reaches all the edges of the pan. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight, until set.
4. Macerate the strawberries:
- While the bars are chilling, place the sliced strawberries in a small bowl and sprinkle with 1/4 cup sugar. Stir to coat the strawberries, then let them sit for about 15-20 minutes to release their juices. This will help to soften the strawberries and create a sweet syrup.
5. Top the bars:
- Once the bars have set, remove them from the fridge. Spoon the macerated strawberries over the top of the bars, spreading them evenly. You can also drizzle any strawberry syrup that has formed over the bars for extra flavor.
6. Serve:
- Cut the bars into squares and serve chilled. Top with a dollop of whipped cream if desired for an extra indulgence.
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If You Enjoyed This Recipe, Please Share!
If you loved these Strawberry Shortcake Icebox Bars, please share them with your friends and family! They’re the perfect no-bake dessert for any occasion, and I’m sure they’ll love them just as much as you did. Share it on social media and tag me – I’d love to see how your icebox bars turn out!
