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Strawberry Crunch Bars Recipe

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★★★★★

4.4 from 88 reviews

These Strawberry Crunch Bars feature a buttery sugar cookie crust topped with a luscious cream cheese and whipped cream mixture folded with fresh strawberries, finished with a crunchy cookie crumb topping. They are chilled to achieve a perfect creamy and fruity dessert with a delightful texture contrast.

Ingredients

Scale

Crust

  • 15 oz Sugar Cookies (divided, 10 oz for crust, 5 oz for topping)
  • 6 tbsp melted Butter
  • 1/2 cup Sugar

Filling

  • 8 oz softened Cream Cheese
  • 1 cup Heavy Cream
  • 1/2 cup Sugar (used to whip with cream)
  • 1 lb Strawberries, washed, hulled, and sliced

Instructions

  1. Prepare Pan and Preheat Oven: Grease a 9×13 inch baking dish thoroughly to prevent sticking. Preheat the oven to 325°F (163°C) to bake the crust later.
  2. Make the Crust: Place 10 oz of sugar cookies into a food processor and crush until fine crumbs form. Add 6 tablespoons of melted butter into the crumbs and pulse to blend evenly. Press this mixture firmly into the bottom of the prepared baking pan to form an even crust layer.
  3. Bake the Crust: Bake the crust in the preheated oven for 30 minutes until set and lightly golden. Once baked, remove from oven and set aside to cool completely.
  4. Prepare Strawberries: While the crust cools, wash, hull, and slice 1 lb of fresh strawberries into thin slices for mixing into the filling.
  5. Whip Cream and Sugar: In a mixing bowl, whip 1 cup of heavy cream with 1/2 cup of sugar until stiff peaks form, ensuring a light fluffy texture for the filling.
  6. Combine Cream Cheese: In a separate bowl, blend the softened cream cheese until smooth. Gently mix the whipped cream into the cream cheese until fully incorporated.
  7. Add Strawberries: Fold the sliced strawberries carefully into the cream and cream cheese mixture to maintain airiness.
  8. Assemble the Bars: Spread the strawberry cream mixture evenly over the cooled sugar cookie crust in the pan.
  9. Prepare Topping and Chill: Crush the remaining 5 oz of sugar cookies finely in a blender. Sprinkle the crumbs evenly over the strawberry cream layer. Cover the pan and place it in the freezer for chilling.
  10. Serve: About 15-30 minutes before serving, remove the bars from the freezer to allow them to soften slightly for easier slicing and optimal texture.

Notes

  • Ensure the crust is completely cooled before spreading the cream mixture to avoid melting.
  • Use fresh, ripe strawberries for best flavor and texture.
  • The bars are best served slightly chilled but not frozen solid.
  • Can be stored covered in the freezer for up to 3 days.
  • For a less sweet version, reduce sugar in the whipped cream.

Keywords: Strawberry dessert, cream cheese bars, sugar cookie crust, no-bake topping, chilled dessert, berry bars

Find it online: https://kitchenbyrita.com/strawberry-crunch-bars-recipe/