How cute are these Strawberry Shortcake Cookie Bars? Inspired by nostalgic Good Humor ice cream bars, they’re an easy, kid-friendly treat perfect for Valentine’s Day or any time you want a cheerful dessert.
These frosted sugar cookie bars feature pink and white sprinkles folded into the dough and sprinkled over a silky strawberry frosting. To get a bright, natural pink color and concentrated berry flavor, use freeze-dried strawberries ground into a fine powder in a blender or food processor. Fold the powder into a rich cream cheese frosting for a tangy, spoon-worthy topping. Any larger strawberry crumbs left from processing make a pretty garnish along with the sprinkles.
While the bars are enjoyable once they’ve cooled, I prefer them straight from the refrigerator. Chilling helps the bars set so they slice cleanly and have the ideal texture.
ingredients
- Salted butter
- Coconut sugar
- Large eggs (one whole + one yolk)
- 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 one: preheat the oven and prep the baking dish
Preheat the oven to 350°F. Line a 9-inch square pan with a parchment sling and set aside.
step two: cream the butter and sugar together
In a stand mixer with the paddle attachment, or using an electric hand mixer, beat the butter and coconut sugar on medium for 2 to 3 minutes, scraping the bowl once, until fluffy and pale tan. This step is key for the right cookie base texture.
step three: add the eggs and extracts
Scrape the bowl and add the whole egg, the egg yolk, vanilla, and almond extracts. Mix on medium for about 1 minute until smooth.
step four: add the dry ingredients
Add the almond flour, arrowroot starch, baking powder, and salt. Mix on low until combined and the dough pulls away from the bowl, about 1 minute.
step five: mix in the sprinkles
Fold in the pink and white sprinkles until evenly distributed.
step six: form and bake the bars
Transfer the dough to the prepared pan and use an offset spatula to press it into an even layer. Bake on the middle rack for 20 to 22 minutes, or until the edges are slightly golden and a toothpick comes out clean. Let the cookie base cool completely before frosting.
step seven: process the freeze-dried strawberries
Place the freeze-dried strawberries in a small blender or food processor and pulse in 30-second bursts until they form a very fine, hot-pink powder. Set aside.
step eight: mix the cream cheese and butter
In a clean mixer bowl fitted with the paddle attachment, beat the cream cheese and butter on medium for about 1 minute until smooth and fluffy.
step nine: add the strawberry powder and flavorings
Add the vanilla and almond extracts and mix briefly. Sift the strawberry powder through a fine-mesh sieve over the bowl to remove any larger crumbs; you can reserve those crumbs for garnish. Mix on low until the color is evenly incorporated.
step ten: finish the frosting
Scrape the bowl, add the powdered sugar, and start the mixer on low. Increase to medium and beat for 1 to 2 minutes until the frosting is thick, creamy, and fully combined.
step eleven: garnish the cookie bars
Spread a thick, even layer of frosting over the cooled cookie base. Finish with the reserved strawberry crumbles and extra sprinkles.
step twelve: slice and serve
Use the parchment sling to lift the bars from the pan and transfer them to a cutting board. Slice into 16 squares. Store covered in the refrigerator for up to 5 days.
recipe faqs:
Freeze-dried strawberries are often stocked near cereal, nuts, or dried fruit at grocery stores. They’re also available through many online retailers. Look for plain freeze-dried strawberries without added sugar for the best flavor and color.
While this specific recipe was developed with dairy, you can substitute plant-based butter and a dairy-free cream cheese alternative. Choose a neutral-flavored plant-based cream cheese for the creamiest frosting.
Whether you’re packing a sweet school treat or hosting a Galentine’s Day gathering, these nostalgic Strawberry Shortcake Cookie Bars are a cheerful crowd-pleaser. I hope you love them—leave a comment and share how they turned out!
looking for more Valentine’s Day dessert recipes? try these!
Grain-Free Strawberry Snacking Cake
GoGo’s Coffee Toffee Pie
Grain-Free Red Velvet Cake
GoGo’s Perfect Cheesecake
Flourless Fallen Chocolate Cake
Strawberry Shortcake Cookie Bars
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
- 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
Instructions
- Preheat the oven to 350°F. Line a 9-inch square pan with parchment and set aside.
- For the cookie base: Beat butter and coconut sugar until fluffy, add eggs and extracts, then add dry ingredients and mix until dough pulls from the bowl. Fold in sprinkles.
- Press dough into the prepared pan and bake 20–22 minutes. Cool completely before frosting.
- For the frosting: Grind freeze-dried strawberries to a fine powder. Beat cream cheese and butter until smooth, add extracts, sift in strawberry powder, then add powdered sugar and beat until thick and creamy.
- Spread frosting over the cooled bars, garnish with reserved crumbs and sprinkles, lift from pan with parchment, and cut into 16 squares. Refrigerate up to 5 days.
Nutrition
Nutrition information is an approximation.
Additional Info
Author: Alex Snodgrass
Course: Dessert
Servings: 16 bars
Calories: 270
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