Strawberry Shortcake Cookie Bars

How adorable are these Strawberry Shortcake Cookie Bars? Inspired by old-fashioned Good Humor ice cream bars, these are an easy and kid-friendly treat to make for Valentine’s Day.

I can’t get enough of these frosted sugar cookie bars, which have pink and white sprinkles all over the cookie dough. And Strawberry frosting garnished on top. To get the perfect pink hue and fruity flavor, I use freeze-dried strawberries. All you have to do is grind them in a blender or food processor until they turn into a fine powder; Then, you fold it into a rich and delicious cream cheese frosting that’s good enough to eat with a spoon. This is a fun (and natural!) way to get that vibrant pink color. If you have any extra strawberry crumble, use them as a garnish on top with sprinkles!

While you can enjoy these cookie bars as they cool, I really think they taste best when pulled straight from the fridge. Letting them cool helps the bars set a bit more, giving you the perfect texture and bite.

material

• Salted butter
• coconut sugar
• big egg
• Pure vanilla extract
• Almond extract
• Superfine almond flour
• Arrowroot starch
• Baking powder
• Kosher salt
• Pink and white sprinkles
• Freeze-dried strawberries
• Full-fat cream cheese
• powdered sugar

Step by step:

Step 1: Preheat the oven and prepare the baking dish

Preheat oven to 350℉. Line a 9-inch square pan with a parchment sling. Set aside.

Step Two: Cream the butter and sugar together

In the bowl of a stand mixer using the paddle attachment, or using an electric hand mixer, add the butter and coconut sugar. Cream together on medium speed for 2 to 3 minutes, scraping the bowl halfway down, until the mixture is fluffy and pale in color. This is essential to get the right texture for the cookie base.

Step Three: Add the eggs and extract

Scrape down the sides again and add the eggs, egg yolks, vanilla extract and almond extract. Mix on medium for 1 minute until smooth.

Step Four: Add the dry ingredients

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

Step 5: Mix the sprinkles

Add sprinkles and mix to combine.

Step Six: Make and Bake the Bars

Transfer the batter to the prepared pan. Use an offset spatula to spread the batter evenly. Transfer to the oven and bake on the middle rack for 20 to 22 minutes, or until the edges are lightly golden and a toothpick comes out clean. Let cookie base cool completely before frosting.

Step Seven: Process the freeze-dried strawberries

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

Step Eight: Mix the cream cheese and butter

In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and butter. Mix on medium speed for about 1 minute until smooth, fluffy and combined.

Step 9: Add strawberry powder and flavoring

Add the vanilla extract and almond extract and mix to combine. Transfer the strawberry powder to a fine mesh sieve and sift it over the bowl. You can add extra strawberry slices and keep your slices on top. Mix on low until combined.

Step Ten: Finish the Frosting

Scrape down the sides and add powdered sugar. Turn the mixer to low and beat for 1 to 2 minutes before turning the speed to medium, or until the frosting is thick, creamy and fully incorporated.

Step Eleven: Decorate the Cookie Bars

Spread the frosting over the cookie bars in a thick, even layer. Garnish with chopped and sprinkled remaining strawberries.

Step Twelve: Slice and serve

Use the parchment sling to remove the bars from the pan. Transfer to a cutting board and cut into 16 squares. Store in the refrigerator for up to 5 days.

Recipe Questions:

Whether you’re making something sweet to bring your kids to school or hosting a Galentine’s Day party, I hope you’ll love these nostalgic Strawberry Shortcake Cookie Bars! Comment below and let me know what you think of them!

Looking for more Valentine’s Day dessert recipes? Try this!

Grain-Free Strawberry Snacking Cake

GoGo’s Coffee Toffee Pie

Grain-Free Red Velvet Cake

GoGo’s Perfect Cheesecake

Flourless Yield Chocolate Cake

Print

Strawberry Shortcake Cookie Bars

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course dessert

preparation time 25 minutes minutes

cooking time 20 minutes minutes

total time 45 minutes minutes

serving 16 times

calories 270kcal

the writer Alex Snodgrass

Materials

For the cookie base:

• 1/2 the cup (1 stick) unsalted butter, room temperature
• 1/2 the cup coconut sugar
• 1 large egg plus 1 egg yolk, room temperature
• 1 teaspoon Pure vanilla extract
• 1/2 teaspoon Almond extract
• 2 the cup Very fine almond flour
• 1 the cup Arrowroot starch
• 2 teaspoon Baking powder
• 1/4 teaspoon kosher salt
• 1/4 the cup Pink and white sprinkles

For the strawberry frosting:

• 1 ounce Freeze-dried strawberries
• 4 ounce full fat cream cheese, room temperature
• 4 table spoon salted butter, room temperature
• 1 teaspoon Pure vanilla extract
• 1/3 teaspoon Almond extract
• 1 the cup powdered sugar

To sort:

• 2 table spoon Pink and white sprinkles

instructions

• Preheat oven to 350℉. Line a 9-inch square pan with a parchment sling. Set aside.

For the cookie base:

• In the bowl of a stand mixer using the paddle attachment, or using an electric hand mixer, add the butter and coconut sugar. Cream together on medium speed for 2 to 3 minutes, scraping the bowl halfway down, until the mixture is fluffy and pale in color. This is essential to get the right texture for the cookie base.
• Scrape down the sides again and add the eggs, egg yolks, vanilla extract and almond extract. Mix on medium for 1 minute until smooth.
• Add the almond flour, arrowroot, baking powder and salt. Mix on low until fully combined and pull the dough away from the sides of the bowl, about 1 minute.
• Add sprinkles and mix to combine.
• Transfer the batter to the prepared pan. Use an offset spatula to spread the batter evenly. Transfer to the oven and bake on the middle rack for 20 to 22 minutes, or until the edges are lightly golden and a toothpick comes out clean. Let cookie base cool completely before frosting.

For the strawberry frosting:

• In a small blender or food processor, add the freeze-dried strawberries. Blitz in 30-second increments until a very fine, hot pink dust forms. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and butter. Mix on medium speed until smooth, fluffy, and combined, about 1 minute.
• Add the vanilla extract and almond extract and mix to combine. Transfer the strawberry powder to a fine mesh sieve and sift it over the bowl. You can add extra strawberry slices and keep your slices on top. Mix on low until combined.
• Scrape down the sides and add powdered sugar. Turn the mixer to low and beat for 1 to 2 minutes before turning the speed to medium, or until the frosting is thick, creamy and fully incorporated.

To sort:

• Spread the frosting over the cookie bars in a thick, even layer. Garnish with chopped and sprinkled remaining strawberries. Use the parchment sling to remove the bars from the pan.
• Transfer to a cutting board and cut into 16 squares. Store in the refrigerator for up to 5 days.

nutrition

Calories: 270kcal | Sugars: 25g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fats: 0.5g | Monounsaturated fats: 3g | Trans fats: 0.3g | Cholesterol: 40mg | Sodium: 194mg | Potassium: 41mg | Fiber: 2g | Sugar: 15g | Vitamin A: 375IU | Vitamin C: 22mg | Calcium: 73mg | Iron: 1mg

Food photography and styling by Eat Love Eats.

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