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Strawberry Cream Cheese Shortbread Bars

Buttery shortbread bars layered with creamy cheesecake-style filling and a sweet, slightly tangy strawberry topping. These easy strawberry dessert bars are perfect for spring and summer gatherings, brunches, potlucks, and family desserts.
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Prep Time 25 minutes
Cook Time 50 minutes
Chill Time 2 hours
Total Time 3 hours 15 minutes
Servings: 16 Bars
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

Shortbread Base
  • 1 cup unsalted butter softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
Cream Cheese Layer
  • 8 ounces cream cheese softened
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour
Strawberry Topping
  • 2 cups fresh strawberries hulled and finely chopped
  • ¼ cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Method
 

  1. Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Beat the softened butter and sugar until smooth and creamy.
  3. Mix in the vanilla extract.
  4. Add the flour and salt and mix just until a crumbly dough forms.
  5. Press the shortbread dough evenly into the bottom of the prepared pan.
  6. Bake for 15–18 minutes, until the edges are lightly golden.
  7. While the crust bakes, prepare the cream cheese layer. Beat softened cream cheese and sugar until smooth.
  8. Add the egg, vanilla, and flour. Mix until creamy and fully combined.
  9. Spread the cream cheese mixture evenly over the partially cooled shortbread crust.
  10. For the strawberry topping, combine chopped strawberries, sugar, and lemon juice in a small saucepan.
  11. Cook over medium heat for 4–5 minutes, stirring occasionally, until the strawberries soften.
  12. Whisk the cornstarch and water together until smooth. Stir into the strawberry mixture.
  13. Cook for another 1–2 minutes, stirring constantly, until thickened.
  14. Allow the strawberry mixture to cool slightly, then gently spread it over the cream cheese layer.
  15. Bake for another 25–30 minutes, until the cream cheese layer is set around the edges and only slightly soft in the center.
  16. Remove from the oven and cool completely.
  17. Cover and refrigerate for at least 2 hours.
  18. Lift the chilled bars from the pan using the parchment paper and cut into 16 squares.
  19. Garnish with fresh strawberry slices if desired.

Notes

Use room-temperature cream cheese for a smooth filling.
Drain excess liquid from strawberries if they are particularly juicy.
Don't overbake the cream cheese layer.
Chill thoroughly before slicing for clean, defined layers.
Use parchment paper with an overhang to make removing the bars easier.
A sharp knife wiped clean between cuts creates neat slices.