Strawberries and Cream Dessert Bars have a sugar cookie base, topped with a sweet creamy layer, ending with a sweet fresh strawberry topping.AN EASY TO MAKE STRAWBERRY DESSERTLooking for an amazing and easy dessert that is perfect for strawberry season? These delicious dessert squares are made of a soft sugar cookie crust, topped with a dreamy layer of cream cheese and white chocolate. A strawberry glaze, with fresh strawberries, are what top it off to perfection. It is out of this world, delicious! One of my absolute favorite desserts because it tastes like summer in a dessert!Absolutely delicious! Perfect for strawberry season. This was a huge hit at our womens meeting at church and everyone wanted the recipe. Thanks so much! CarolFREQUENTLY ASKED QUESTIONS:Instead of making cookie dough, can I use the prepackaged cookie dough? Yes, to save time, you can grab a roll or tub of the premade cookie dough and use that as the cookie bar base. Can I use a different cookie bar base? Try switching up the flavors in this recipe. A chocolate chip or chocolate cookie base can be used instead of a sugar cookie base. What other fruit can I try? Other fruits can be used: blueberries, raspberries and blackberries all work well in this recipe. What if I dont like white chocolate chips? You could try chocolate chips for a chocolate covered strawberry type flavor. You could use Cool Whip instead for a Cool Whip and cream cheese mixture. You could try marshmallow fluff and cream cheese mixture too. Can I make this ahead of time? Yes, this is a great dessert for making ahead of time. Since this recipe needs a minimum of one hour to chill, its great for making earlier in the day or even the day before. I wouldnt make it more than a day in advance though. Can I use frozen strawberries? I dont recommend it. Only because even when thawed, frozen strawberries will release water and it will cause the glaze to break down. This is one of those desserts that really is best with fresh. Can I use a pie filling instead? Sure. If you want to use strawberry pie filling (or other fruit pie fillings) instead of making the strawberry layer, I do believe that would work instead. Can I use the store bought strawberry glaze? Yes, you can use store bought strawberry glaze if desired and just add the fresh sliced strawberries to it. How long will leftovers last? If you have leftovers, you can place them in an airtight container and refrigerate them. Theyll last 4-5 days. You can try to freeze them in a freezer safe container for up to 3 months. The texture may change when thawing. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)Betty Crocker sugar cookie mix see my ingredient image below so you know what to look for. salted butter you could use unsalted butter but I think the very little bit of salt in the salted butter helps balance out the overall sweetness. egg if you have time, allow the egg to come to room temperature, this is going to help it mix with the other ingredients much easier.white chocolate chips these are going to be used to sweetened the cream cheese mixture. cream cheese this needs to be softened to room temperature. If you need tips on how to soften it quicker, see my tips in How to Soften Cream Cheese Quickly post. fresh strawberries this recipe was created for strawberry season so it does require fresh strawberries see my Frequently Asked Questions above for more information on that.sugar you could use a sugar substitute I think but it would need to be like Splenda for Baking where the measurements are 1:1. cornstarch and water these are going to be used to thicken the glaze. I dont recommend flour as it can come out lumpy if youre not careful.HOW TO MAKE STRAWBERRIES AND CREAM BARSPreheat oven to 350 F. Spray the bottom of a 913 inch baking pan with non-stick spray.In a large bowl, mix together the cookie mix, butter and egg until a dough forms. Press dough into the bottom of the baking pan. Bake for 15 to 20 minutes or until light golden brown.Remove from oven and let cool completely.In a small, microwave-safe bowl, microwave white chocolate chips for 45 to 60 seconds or until chips are melted. Stir until smooth.In a medium bowl, beat cream cheese with an electric mixer until smooth. Stir in the melted chocolate chips.Spread this mixture evenly over the cooled sugar cookie crust. Refrigerate while making the topping.In a small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, add the crushed strawberries, sugar, cornstarch and water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat and let cool 10 minutes. Gently fold in remaining strawberries. Spoon over the filling. Cover and refrigerate 1 hour or until set.Serve and enjoy!CRAVING MORE RECIPES?Peaches and Cream BarsStrawberry Cookie CupsStrawberries and Cream Butter Swim BiscuitsStrawberry CakeStrawberry Cream Cheese PieStrawberry Crumble Cheesecake BarsCherry Pie BarsEasy Cherry CobblerStrawberry Jell-O ParfaitsStrawberry Dump CakeStrawberry SauceStrawberry TiramisuStrawberry DelightStrawberry CrumbleStrawberry Poke CakeStrawberry Shortcake CakeStrawberry ShortcakesOriginally published: September 2016Updated photos and republished: June 2025 PrintStrawberries and Cream BarsStrawberries and Cream Dessert Bars have a sugar cookie base, topped with a sweet creamy layer, ending with a sweet fresh strawberry topping.Course DessertCuisine AmericanPrep Time 20 minutes minutesCook Time 30 minutes minutesTotal Time 1 hour hour 50 minutes minutesServings 12Calories 203kcalAuthor Brandie SkibinskiIngredientsFor the crust:17.5 ounce pouch Betty Crocker sugar cookie mix cup butter, softened1 large eggFor the filling:8 ounce package cream cheese, softened 1 cup white chocolate chipsFor the topping:3 cups sliced fresh strawberries (divided use) cup granulated sugar2 Tablespoons cornstarch cup waterInstructionsFor the crust:Preheat oven to 350 F. Spray the bottom of a 913-inch baking pan with non-stick spray.In a large bowl, mix together 17.5 ounce pouch Betty Crocker sugar cookie mix, 1/2 cup butter, softened and 1 large egg until a firm dough forms. Press dough into the bottom of the baking pan. Bake for 15 to 20 minutes or until light golden brown. Remove from oven and let cool completely.For the filling:In a medium bowl, beat 8 ounce package cream cheese, softened with an electric mixer until smooth.In a small, microwave-safe bowl, microwave 1 cup white chocolate chips for 45 to 60 seconds or until chips are melted. Stir until smooth. Stir in the melted white chocolate chips with the cream cheese.Spread this mixture evenly over the cooled sugar cookie crust. Refrigerate while making the topping. For the topping:In a small bowl, crush 1 cup of the strawberries.In 2-quart saucepan, add the crushed strawberries, 1/2 cup granulated sugar, 2 Tablespoons cornstarch and 1/3 cup water.Cook over medium heat, stirring constantly, until mixture boils and thickens. Remove from heat and let cool for about 10 minutes.Gently fold in remaining 2 cups sliced strawberries. Spoon over the filling. Cover and refrigerate 1 hour or until set. VideoNotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 203kcal | Carbohydrates: 21g | Protein: 1g | Fat: 12g | Sodium: 87mg | Sugar: 18g