These cookies bring together the sweet, fruity flavor of strawberries with a delightful crunchy texture that’s perfect for any snack time. Topped with a creamy sundae-inspired twist, they’re sure to satisfy your dessert cravings in a fun and tasty way.
COOKBOOK / 3061
Start by heating your oven to 325°F (165°C) and lightly spray the bottom of a 9x13-inch baking pan with cooking spray. In a large bowl, mix the cake mix and butter together on low speed until it looks crumbly. Set aside about a cup of that crumbly mixture, then press the rest firmly into the bottom of your prepared pan to form the crust.
Next, using the same bowl, beat the cream cheese and frosting until smooth. Add the eggs and mix until everything is well combined. Pour this creamy mixture over the crust and spread it out evenly. Sprinkle the reserved crumb topping over the top.
Pop the pan into the oven and bake for about 45 to 50 minutes, until the bars are set and have a nice golden color. Let them cool completely—this usually takes around 30 minutes. Once cooled, cover the pan and chill it in the fridge for at least 2 hours before slicing into 6 by 6 squares. Enjoy!
- Use fresh or frozen strawberries for the best flavor and texture.
- Press the crumble topping firmly to ensure it sticks during baking.
- Let the bars cool completely before cutting to avoid crumbling.
These cookies bring together the perfect balance of sweet strawberries and crunchy textures. The combination of a cookie base with a crunchy topping makes every bite exciting. Adding a sundae twist turns a classic treat into a fun and indulgent dessert.
Serve warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce for a delightful dessert. They also pair well with a cup of coffee or tea for an afternoon snack. Garnish with fresh strawberries or a sprinkle of powdered sugar for extra appeal.
Store in an airtight container at room temperature for up to three days. For longer freshness, keep them in the refrigerator for up to a week. You can also freeze the bars wrapped tightly for up to three months; thaw before serving.
