Valentines Day Recipe | strawberry shortcake bars

valentines day recipes

February is extra sweet thanks to Mr. Cupid. To get in the spirit — I whipped up some strawberry shortcake bars. They taste just like Good Humor’s, with the ultimate crumble topping. But, seriously, you can put that stuff on everything! Delish! One of my 2015 goals is to experiment more in the kitchen. Practice makes perfect, right? Oh, and this peanut-butter banana smoothie was off the chain! (I’m not bias, I swear) PS: Shout-out to Deliciously Sprinkled for this recipe. That girl is talented!

You Will Need: 

  • 1 box vanilla cake mix
  • 2 large eggs
  • 1/3 cup vegetable oil
  • (3 oz.) package strawberry gelatin mix, dry
  • (3 oz.) package vanilla INSTANT pudding mix, dry
  • 1/2 cup unsalted butter, divided
  • 1 cup all purpose flour, divided
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon  vanilla extract
  • 1 tub (8 oz.) Cool Whip, thawed


PRE-STEP: Preheat oven to 350F degrees. Line 9×9 cake pan with aluminum foil and spray with non-stick cooking spray. Set aside.

1. Mix cake mix, eggs, and vegetable oil together in a bowl.
2. Press dough in the pan & bake for 20 minutes (or until edges are golden)
3. Make the crumble, and bake for 5 minutes.
4. Mix cream cheese, cool whip, vanilla extract and powdered sugar together until fluffy.
5. Spread cream cheese mixture onto the vanilla bars (make sure they are cooled) and sprinkle that crumble to finish!
6. Cut bars into squares (I recommend waiting until these are cooled down)
7. You may store these in the fridge for a week.

Crumble Topping

1. In a bowl, combine the strawberry gelatin mix, 4 tablespoons butter, and 12/ cup flour. Use a large fork to mix the ingredients together. In another bowl, combine the vanilla pudding mix, 4 tablespoons of butter and 1/2 cup flour. Use a large fork to mix ingredients together. You want these crumbly.
2. Spread both the strawberry, and vanilla crumble onto a lined cookie sheet with parchment paper. Bake these at 350F for 10 minutes (make sure to check occasionally, and stir to avoid burning)
3. Place crumble mixture in freezer to cool down.


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