A creamy, refreshing frozen dessert bar inspired by the classic strawberry shortcake treat. With a luscious strawberry–vanilla center and a crunchy cake coating, this homemade version delivers all the nostalgic flavors in a fresh, easy-to-make recipe.
Why You’ll Love This Recipe
This Strawberry Shortcake Bar brings together a silky strawberry–vanilla filling and a buttery, crunchy shortcake crumb that tastes just like the classic ice cream truck favorite. It’s simple to assemble, freezer-friendly, and perfect for hot days, parties, or anytime you crave a nostalgic frozen dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Strawberry–Vanilla Filling:
• 1 cup nonfat milk
• 1 cup heavy cream
• 1 cup strawberry puree
• 1 teaspoon natural vanilla extract
• 1/2 cup sugar
• 2 tablespoons corn syrup
• 1 tablespoon coconut oil, melted
• 1 teaspoon lemon juice
• Pinch of salt
For the Shortcake Crumb Coating:
• 1 cup all-purpose bleached wheat flour
• 1/3 cup sugar
• 1/4 cup palm oil or neutral vegetable oil
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon natural strawberry flavor or a few drops natural red coloring
• 1/4 teaspoon vanilla extract
• 2 tablespoons freeze-dried strawberry powder
• 1 tablespoon soybean oil (or any neutral oil)
Directions
In a medium bowl, whisk together the milk, heavy cream, strawberry puree, sugar, corn syrup, coconut oil, vanilla, lemon juice, and salt until smooth.
Pour the mixture into ice-pop molds or rectangular silicone bar molds.
Insert sticks and freeze for at least 4 hours or until fully firm.
To prepare the crumb coating, preheat the oven to 300°F (150°C).
Combine the flour, sugar, palm oil, baking soda, salt, vanilla extract, strawberry powder, and soybean oil. Mix until small crumbs form.
Spread the crumbs on a baking sheet and bake for 10–12 minutes, stirring once halfway through. Allow them to cool completely.
Remove the frozen bars from their molds.
Gently press the bars into the crumb coating, ensuring all sides are covered.
Return the coated bars to the freezer for at least 30 minutes before serving.
Servings and timing
This recipe makes 6 bars.
Prep time: 15 minutes
Freeze time: 4–5 hours
Total time: about 5–6 hours
Variations
• Make it extra fruity by adding small diced strawberries to the filling.
• Create a vanilla-only version by omitting the strawberry puree.
• Add a swirl by lightly mixing extra strawberry puree into the filling right before freezing.
• Use gluten-free flour to create a gluten-friendly crumb coating.
• Add a coconut twist by replacing part of the milk with coconut milk.
Storage/Reheating
Store the bars in an airtight freezer-safe container or wrap each bar tightly in parchment paper and place in a sealed bag. They stay fresh for up to 2 weeks. No reheating is needed—simply thaw for a few minutes at room temperature before enjoying.
FAQs
How long do these bars take to freeze?
They typically take 4 hours, but freezing overnight ensures the best texture.
Can I use fresh strawberries instead of puree?
Yes. Blend fresh strawberries into a smooth puree and measure the amount needed.
Can I reduce the sugar?
Yes, but lowering the sugar may slightly affect the texture and softness of the frozen bars.
Can I make these bars dairy-free?
Use coconut milk and a dairy-free cream alternative for the filling.
How do I prevent the crumb coating from falling off?
Make sure the bars are fully frozen and press the crumbs firmly onto the surface.
Do I need special molds?
Any ice-pop or silicone bar mold works well.
Can I skip the natural coloring?
Yes. The bars will still taste great without it; they’ll just be lighter in color.
Can I double the recipe?
Absolutely—just double all ingredients and freeze in additional molds.
How long does the crumb coating last?
The crumbs stay fresh for 3–4 days if stored in an airtight container.
Can I use a blender to mix the filling?
Yes, blending helps achieve a smooth, creamy texture.
Conclusion
These Strawberry Shortcake Bars deliver nostalgic flavor with a fresher, homemade twist. With their creamy strawberry–vanilla center and crunchy, sweet shortcake coating, they’re an irresistible treat for any season. Whether you’re preparing them for a party or enjoying one on your own, these bars are a simple and satisfying frozen dessert you’ll love making again and again.
These Strawberry Shortcake Bars are a nostalgic frozen dessert featuring a creamy strawberry–vanilla center coated in a crunchy shortcake crumb. Made from fresh ingredients, they offer a refreshing, homemade twist on a classic ice cream truck favorite.
Ingredients
1 cup nonfat milk
1 cup heavy cream
1 cup strawberry puree
1 teaspoon natural vanilla extract
1/2 cup sugar
2 tablespoons corn syrup
1 tablespoon coconut oil, melted
1 teaspoon lemon juice
Pinch of salt
1 cup all-purpose bleached wheat flour
1/3 cup sugar
1/4 cup palm oil or neutral vegetable oil
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon natural strawberry flavor or a few drops natural red coloring
1/4 teaspoon vanilla extract
2 tablespoons freeze-dried strawberry powder
1 tablespoon soybean oil (or any neutral oil)
Instructions
In a medium bowl, whisk together the milk, heavy cream, strawberry puree, sugar, corn syrup, coconut oil, vanilla, lemon juice, and salt until smooth.
Pour the mixture into ice-pop molds or rectangular silicone bar molds.
Insert sticks and freeze for at least 4 hours or until fully firm.
Preheat the oven to 300°F (150°C) to make the crumb coating.
In a bowl, mix together flour, sugar, palm oil, baking soda, salt, vanilla extract, strawberry powder, and soybean oil until small crumbs form.
Spread the crumbs on a baking sheet and bake for 10–12 minutes, stirring once halfway through. Let them cool completely.
Remove the frozen bars from their molds.
Press the bars gently into the crumb coating, covering all sides.
Return the coated bars to the freezer for at least 30 minutes before serving.
Notes
Let the bars freeze fully before applying the coating to ensure it sticks well.
You can blend the filling for a smoother consistency.
Freeze-dried strawberry powder boosts color and flavor in the crumb.
Wrap individual bars in parchment paper for easy grab-and-go storage.
Use gluten-free flour in the crumb to make the recipe gluten-friendly.
