Strawberry Shortcake Crumble Bars (Print)

Layers of vanilla bars, creamy frosting, and fruity crumble for a sweet, crowd-pleasing treat.

# Ingredients:

→ Vanilla Bar Base

01 - 1 box vanilla cake mix
02 - 2 large eggs
03 - 80 ml vegetable oil

→ Strawberry Crumble Topping

04 - 1 package (85 g) strawberry gelatin mix, dry
05 - 1 package (85 g) vanilla instant pudding mix, dry
06 - 113 g unsalted butter, softened and divided
07 - 130 g all-purpose flour, divided

→ Cool Whip Frosting

08 - 226 g cream cheese, softened
09 - 130 g powdered sugar
10 - 5 ml vanilla extract
11 - 227 g whipped topping, thawed

# Steps:

01 - Preheat oven to 175°C. Line a 23x23 cm square baking pan with aluminum foil and coat with non-stick spray. Set aside.
02 - In a large bowl, combine vanilla cake mix, eggs, and vegetable oil. Blend with an electric mixer until a cohesive dough forms.
03 - Spread dough evenly in prepared pan. Bake for 20 minutes or until the edges are golden brown. Allow to cool completely in pan.
04 - In a small bowl, mix dry strawberry gelatin, 56 g butter, and 65 g flour using a fork until crumbly.
05 - In a separate bowl, mix dry vanilla pudding, 56 g butter, and 65 g flour using a fork until crumbly.
06 - Spread both crumble mixtures on a parchment-lined baking sheet. Bake at 175°C for 10 minutes, stirring after 5 minutes to ensure even baking.
07 - Transfer baked crumbles to a container and freeze for 10 minutes or until fully cooled.
08 - Combine softened cream cheese, powdered sugar, vanilla extract, and thawed whipped topping in a large bowl. Beat on high speed with an electric mixer until light and fluffy.
09 - Spread frosting evenly over the cooled vanilla bar layer. Sprinkle cooled strawberry and vanilla crumbles generously over the top.
10 - Cut into squares and serve immediately, or refrigerate bars until ready to enjoy.

# Additional Notes:

01 - For variation, substitute different flavored gelatin such as raspberry or lemon for the crumble.
02 - Chill assembled bars in the refrigerator before serving for a firmer texture.
03 - Store bars in an airtight container in the refrigerator for up to one week, or freeze for longer storage.
04 - Ensure crumble toppings are fully cooled before applying to prevent melting the frosting.

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