Go Back

Strawberries and Cream Cookie Bars


For the cookie bar:

  • 2 1/4 cups of flour 330 g
  • 1/4 teaspoon of salt
  • 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 1/2 sticks of room temperature butter 170 g
  • 3/4 cup of granulated sugar 180 g
  • 1/4 cup of brown sugar 60 g
  • 2 medium eggs
  • 1 1/2 teaspoons of vanilla

For the topping:

  • 2 cups of heavy cream
  • 2 tablespoons of granulated sugar
  • 8 oz of cream cheese
  • 1/2 cup of powered sugar
  • 1 teaspoon of vanilla
  • 1/2 pint of strawberries sliced
  • 2 tablespoons of apricot jelly
  • 2 tablespoons of water


  • Preheat oven to 350 degrees
  • Prepare your 9x13 inch pan
  • In a medium mixing bowl, add the flour, salt and baking soda and baking powder. Whisk together and set aside.
  • In a stand mixer, cream the butter and sugars together
  • Add the egg and vanilla
  • Slowly add the flour mixture
  • Beat together until it makes a dough
  • Bake for 15-20 minutes. Make sure to not overcook
  • Cool completely

For the Frosting

  • In a medium mixing bowl, add the heavy cream. Beat for 2-3 minutes until a soft peak forms.
  • Add the granulated sugar and set whipped cream aside
  • In the stand mixer, add the cream cheese and beat until soft
  • Add the vanilla and powered sugar
  • Slowly fold the whipped cream into the cream cheese mixture

For the glaze:

  • Add the apricot jelly and water to a small bowl
  • Heat for 30 seconds in the microwave and stir


  • Add frosting to the cooled cookie bars. Top with the sliced strawberries and brush a little of the apricot glaze on the top of the strawberries. Keep refrigerated