16 Strawberry Shortcake Cookie Bars with Pink Cream Cheese Frosting

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If you have ever dreamed of turning the nostalgic flavors of strawberry shortcake into a soft, frostable cookie bar, this recipe is exactly what you need. These Strawberry Shortcake Cookie Bars combine a tender almond flour base packed with pink and white sprinkles and a luscious freeze-dried strawberry cream cheese frosting that tastes as beautiful as it looks. They are gluten-free friendly, incredibly easy to make, and guaranteed to steal the show at any gathering.

Whether you grew up loving Strawberry Shortcake and her friends or you simply adore a pretty, fruity dessert, these bars deliver all the charm of a vintage Strawberry Shortcake aesthetic in every single bite. With just a handful of wholesome ingredients and one 9-inch pan, you will have 16 perfectly portioned squares ready to serve in under an hour.

Why You Will Love These Cookie Bars

• Made with almond flour and arrowroot starch for a tender, naturally gluten-free base
• The freeze-dried strawberry frosting delivers an intense, real strawberry flavor without any artificial coloring
• Simple one-pan bake no rolling, no chilling, no fuss
• Perfect for parties, potlucks, holidays, and lunchboxes
• Stores well in the fridge for up to 5 days
• Visually stunning with that signature pink-and-white Strawberry Shortcake aesthetic

Ingredients You Will Need

This recipe uses simple, quality ingredients. Here is a full breakdown of everything needed for the cookie base, the strawberry frosting, and the garnish.

Cookie Base

Strawberry Cream Cheese Frosting

Garnish

Kitchen Equipment

Having the right tools makes this recipe smooth and enjoyable. Here is everything you will need:

• Electric mixer for creaming the butter and sugar and whipping the frosting
• Food processor or small blender to blitz the freeze-dried strawberries into a fine powder
• Blender as an alternative for pulverizing the freeze-dried strawberries
• Mixing bowls for combining dry and wet ingredients
• Measuring cups and spoons set for precise measurements throughout
• Baking pan / oven-safe dish a 9-inch square pan lined with parchment
• Oven preheated to 350 degrees F
• Cutting board for slicing the bars into 16 squares
• Kitchen utensils offset spatula and fine mesh sieve essential
• Kitchen scale helpful for weighing almond flour and freeze-dried strawberries accurately
• Baking sheets useful to place under the pan in the oven

Step-by-Step Instructions

Step 1 Prepare Your Pan and Preheat

Preheat your oven to 350 degrees F. Line a 9-inch square pan with a parchment sling, leaving overhang on two sides so you can lift the bars out cleanly after baking. Set aside.

Step 2 Cream the Butter and Sugar

In the bowl of a stand mixer or using an electric hand mixer, add the room-temperature butter and coconut sugar. Cream together on medium speed for 2 to 3 minutes, scraping the bowl halfway through, until the mixture is fluffy and a pale tan color. Do not rush this step proper creaming is essential for the right texture.

Step 3 Add Eggs and Extracts

Scrape down the sides of the bowl. Add the egg, egg yolk, vanilla extract, and almond extract. Mix on medium for 1 minute until smooth and fully combined.

Step 4 Mix in the Dry Ingredients

Add the almond flour, arrowroot starch, baking powder, and salt. Using your measuring cups and spoons for accuracy, mix on low speed until the dough is totally combined and pulls away from the sides of the bowl, about 1 minute. Use your mixing bowls to pre-combine the dry ingredients if preferred.

Step 5 Fold in the Sprinkles

Add the pink and white sprinkles and mix briefly to distribute them evenly throughout the dough.

Step 6 Spread and Bake

Transfer the dough to the prepared pan. Use an offset spatula (part of your kitchen utensils set) to spread the dough into an even layer. Place in the oven on the middle rack and bake for 20 to 22 minutes, or until the edges are slightly golden and a toothpick inserted in the center comes out clean. Allow the cookie base to cool completely before adding any frosting.

Step 7 Make the Strawberry Powder

In a small blender or food processor, add the freeze-dried strawberries. Blitz in 30-second increments until you have a very fine, vivid hot-pink dust. Set aside, reserving some of the coarser crumbles for the garnish if you like.

Step 8 Whip the Frosting

In a clean bowl of the stand mixer with the paddle attachment, or using your electric mixer, beat the cream cheese and butter together on medium speed for about 1 minute until smooth and fluffy. Add the vanilla and almond extracts and mix to combine. Sift the strawberry powder over the bowl using a fine mesh sieve, then mix on low until incorporated. Add the powdered sugar, starting on low and increasing to medium, and beat for 1 to 2 minutes until the frosting is thick, creamy, and beautifully pink.

Step 9 Frost, Garnish, and Slice

Spread the frosting over the fully cooled cookie base in a thick, even layer using an offset spatula. Scatter the reserved strawberry crumbles and sprinkles over the top. Use the parchment sling to lift the bars out of the pan, transfer to a cutting board, and cut into 16 equal squares. Store in the refrigerator for up to 5 days.

Pro Tips for Perfect Cookie Bars

• Use superfine almond flour, not almond meal the finer grind gives a much smoother, less gritty texture
• Do not skip the arrowroot starch it is what gives these bars that soft, tender cookie crumb
• Both the butter and cream cheese must be at room temperature for a lump-free frosting
• Let the bars cool completely before frosting warm bars will melt the cream cheese frosting
• For clean slices, wipe your knife between cuts
• The reserved strawberry crumbles from sifting make an excellent rustic garnish do not discard them
• Use a kitchen scale to weigh the almond flour for the most consistent results

How to Store and Serve

Store these Strawberry Shortcake Cookie Bars in an airtight container in the refrigerator for up to 5 days. Because of the cream cheese frosting, they must be kept chilled. For best flavor and texture, allow them to sit at room temperature for 10 to 15 minutes before serving. You can also freeze the unfrosted cookie base for up to 2 months, then thaw and frost fresh when ready to serve.

Frequently Asked Questions

Can I make these Strawberry Shortcake Cookie Bars ahead of time?

Yes. You can bake the cookie base up to 2 days ahead, wrap it tightly, and store at room temperature. Make the frosting the day you plan to serve and frost right before slicing.

Can I use regular flour instead of almond flour?

This recipe was specifically developed for almond flour and arrowroot starch. Substituting all-purpose flour will change the texture significantly and is not recommended without testing adjustments to the ratios.

Where can I find freeze-dried strawberries?

Most major grocery stores carry freeze-dried strawberries in the snack or dried fruit aisle. You can also find them easily online. They are essential for the intense natural strawberry flavor and that vivid pink color in the frosting.

Are these Strawberry Shortcake Cookie Bars gluten-free?

Yes, this recipe uses almond flour and arrowroot starch instead of wheat flour, making these bars naturally gluten-free. Always check that your baking powder and sprinkles are certified gluten-free if you are baking for someone with celiac disease.

Can I use fresh strawberries instead of freeze-dried?

Fresh strawberries contain too much moisture and will make the frosting runny. Freeze-dried strawberries are essential for achieving the right thick, creamy consistency in the frosting.

How many bars does this recipe make?

This recipe makes 16 square bars from one 9-inch square pan.

Can I double this recipe?

Yes. Double all the ingredients and bake in a 9×13-inch pan. Baking time may need to increase by 3 to 5 minutes, so begin checking for doneness at the 22-minute mark.

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16 Strawberry Shortcake Cookie Bars with Pink Cream Cheese Frosting

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These Strawberry Shortcake Cookie Bars feature a tender almond flour cookie base loaded with pink and white sprinkles, topped with a thick freeze-dried strawberry cream cheese frosting. Naturally gluten-free, easy to make in one pan, and bursting with nostalgic strawberry shortcake flavor in every bite.

• Author: Alice
• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes
• Yield: 16 bars
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

1/2 cup (1 stick) salted butter, room temperature

1/2 cup coconut sugar

1 large egg plus 1 egg yolk, room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon almond extract

2 cups superfine almond flour

1 cup arrowroot starch

2 teaspoons baking powder

1/4 teaspoon kosher salt

1/4 cup pink and white sprinkles

1 ounce freeze-dried strawberries

4 ounces full-fat cream cheese, room temperature

4 tablespoons salted butter, room temperature

1 teaspoon pure vanilla extract

1/3 teaspoon almond extract

1 cup powdered sugar

2 tablespoons pink and white sprinkles (garnish)

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Instructions

1. Preheat the oven to 350°F. Line a 9-inch square pan with a parchment sling and set aside.

2. In the bowl of a stand mixer using the paddle attachment, or using an electric hand mixer, cream the butter and coconut sugar together on medium speed for 2 to 3 minutes until fluffy and pale tan, scraping the bowl halfway through.

3. Add the egg, egg yolk, vanilla extract, and almond extract. Mix on medium for 1 minute until smooth.

4. Add the almond flour, arrowroot starch, baking powder, and salt. Mix on low until fully combined and the dough pulls from the sides of the bowl, about 1 minute.

5. Add the sprinkles and mix to combine.

6. Transfer the dough to the prepared pan. Spread into an even layer with an offset spatula. Bake on the middle rack for 20 to 22 minutes, until the edges are slightly golden and a toothpick comes out clean. Cool completely before frosting.

7. In a small blender or food processor, blitz the freeze-dried strawberries in 30-second increments until a very fine pink dust forms. Set aside.

8. In a clean mixer bowl with the paddle attachment, beat the cream cheese and butter on medium for 1 minute until smooth and fluffy.

9. Add the vanilla and almond extracts and mix. Sift the strawberry powder over the bowl, then mix on low until combined.

10. Add the powdered sugar. Start on low, then increase to medium and beat for 1 to 2 minutes until the frosting is thick and creamy.

11. Spread the frosting over the cooled cookie base. Garnish with strawberry crumbles and sprinkles. Lift out using the parchment sling, transfer to a cutting board, and cut into 16 squares. Store in the fridge for up to 5 days.

Notes

Use superfine almond flour — not almond meal — for the best texture.

Both butter and cream cheese must be fully at room temperature.

Let the cookie base cool completely before frosting to prevent melting.

Reserve the coarse strawberry crumbles after sifting to use as an extra garnish.

For clean cuts, wipe your knife between each slice.

Frozen unfrosted bars can be stored for up to 2 months.