How charming are these Strawberry Shortcake Cookie Bars? Inspired by the classic Good Humor ice cream bars, this recipe yields a kid-friendly, nostalgic treat perfect for Valentine’s Day or any time you want a bright, fruity dessert. The bars have a tender, frosted sugar-cookie base studded with pink and white sprinkles and finished with a creamy freeze-dried strawberry frosting for natural color and real strawberry flavor.
The secret to the vibrant color and concentrated strawberry taste is freeze-dried strawberries. Pulse them in a small blender or food processor until they become a fine, hot-pink powder, then sift the powder into the cream cheese frosting. The frosting becomes silky, lightly tangy, and perfectly pink without any artificial coloring. Sprinkle a few reserved strawberry crumbles on top along with extra sprinkles for a playful finish.
While these bars can be enjoyed at room temperature once cooled, they hold their texture best when chilled. Refrigerating the finished bars for at least 30 minutes helps the frosting set and gives the bars a clean slice and satisfying bite.
Ingredients
For the Cookie Base:
- 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
For the Strawberry Frosting:
- 1 ounce freeze-dried strawberries (about 1 cup whole pieces before processing)
- 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
To Garnish:
- 2 tablespoons pink and white sprinkles
- Reserved freeze-dried strawberry crumbs (optional)
Step-by-step Instructions
Step 1 — Preheat and prepare pan
Preheat the oven to 350°F (175°C). Line a 9-inch square baking pan with a parchment sling so you can easily lift the bars out after baking. Set the pan aside.
Step 2 — Cream butter and sugar
In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the softened butter and coconut sugar on medium speed for 2 to 3 minutes, scraping the bowl halfway through. Beat until the mixture is light, fluffy, and pale tan—this step builds structure and ensures the right texture for the cookie base.
Step 3 — Add eggs and extracts
Scrape the bowl, then add the whole egg, the additional egg yolk, vanilla extract, and almond extract. Mix on medium until smooth, about 1 minute.
Step 4 — Add dry ingredients
With the mixer on low, add the superfine almond flour, arrowroot starch, baking powder, and kosher salt. Mix until combined and the dough begins to pull away from the sides of the bowl, about 1 minute.
Step 5 — Fold in sprinkles
Stir in the pink and white sprinkles until evenly distributed through the dough.
Step 6 — Form and bake the bars
Transfer the dough to the prepared pan and use an offset spatula to smooth it into an even layer. Bake on the center rack for 20 to 22 minutes, or until the edges are just starting to turn golden and a toothpick inserted in the center comes out clean. Remove from the oven and allow the cookie base to cool completely before frosting.
Step 7 — Make strawberry powder
Place the freeze-dried strawberries in a small blender or food processor. Pulse in 30-second bursts until they become a very fine, hot-pink powder. Sift the powder through a fine mesh sieve to remove any larger crumbs, and set aside a small portion for garnish if you like.
Step 8 — Prepare the frosting
In a clean mixer bowl fitted with the paddle attachment, beat the cream cheese and butter on medium speed for about 1 minute until smooth and fluffy. Add the vanilla and almond extracts and mix briefly to combine.
Step 9 — Add strawberry powder and sugar
Sift the strawberry powder over the cream cheese mixture and mix on low until combined. Scrape the bowl, then add the powdered sugar. Start mixing on low, then increase to medium and beat for 1 to 2 minutes until the frosting is thick, creamy, and fully incorporated.
Step 10 — Frost and garnish
Spread the strawberry cream cheese frosting evenly over the cooled cookie base in a thick layer. Sprinkle reserved freeze-dried crumbs and additional pink-and-white sprinkles on top for a festive look.
Step 11 — Slice and store
Using the parchment sling, lift the bars from the pan and transfer to a cutting board. Cut into 16 squares. Store the bars in the refrigerator for up to 5 days for best texture and freshness.
Recipe FAQs
Where can I find freeze-dried strawberries?
Freeze-dried strawberries are commonly available at grocery stores near the cereal, baking, or dried fruit sections. They’re also sold in bulk at specialty food stores and in the baking aisle of many larger supermarkets.
Can I make these dairy-free?
This recipe has not been fully tested with dairy-free substitutions, but you can try using plant-based butter and a dairy-free cream cheese alternative. Choose a firm, full-fat plant-based cream cheese for the best texture in the frosting; adjust sweetness and consistency as needed.
Nutrition (per bar)
- Calories: 270 kcal
- Carbohydrates: 25 g
- Protein: 4 g
- Fat: 18 g
- Saturated Fat: 8 g
- Sugar: 15 g
Nutrition information is an estimate and should be used as a guideline.
Additional Info
- Prep time: 25 minutes
- Cook time: 20 minutes
- Total time: 45 minutes
- Servings: 16 bars
- Author: Alex Snodgrass
- Course: Dessert
Whether you’re packing these for a classroom treat or serving them at a Galentine’s gathering, these Strawberry Shortcake Cookie Bars are an easy, nostalgic crowd-pleaser. If you try the recipe, leave a comment with any adjustments or tips—I’d love to hear how yours turn out!
Food photography and styling by Eat Love Eats.