Strawberry Shortcake Bars

• Vegetarian

• Produce

  • 1 pint Strawberries

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 1/2 cup All-purpose flour
  • 1 tsp Baking powder
  • 8 oz Cool whip, frozen
  • 1 cup Granulated sugar
  • 1/4 cup Powdered sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract, pure

• Dairy

  • 1/2 cup Butter
  • 8 oz Cream cheese
  • 3/4 cup Milk

Found on lilluna.com

Ingredients

• ½ cup butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1 tsp baking powder
• ¼ tsp salt
• 1½ cup all-purpose flour
• ¾ cup milk
• 1 tsp pure vanilla extract
• 1 pint strawberries
• 8 oz cream cheese, softened
• ¼ - ½ cup powdered sugar
• 8 oz frozen Cool Whip

Directions

• In a large bowl, beat together sugar and butter until creamy. Mix in eggs, baking powder and salt. Alternate between adding in the flour and milk, beating after each addition. Beat until all ingredients are combined. Stir in vanilla extract.
• Pour batter evenly into a greased and floured a 9 x 13 inch baking dish.
• Bake at 350 for 18-20 minutes until a toothpick comes out clean. We sure not to over bake. Cake should be flat and light in color. Let cool completely. Set aside.
• Dice up strawberries and set aside.
• In a large bowl, cream together cream cheese, powdered sugar and frozen whipped topping. Evenly spread cream cheese mixture over top of cooled cake. Top with diced strawberries.
• Refrigerate for 3 hours.