It had been a while since I posted a new Dream Bar recipe, but between the recent Root Beer Float Dream Bars and this one, I think I’ve made up for it! Eating these Strawberry Crunch Dream Bars is summer in a spoonful! I love the real strawberry flavor and the combination of smooth and crunchy textures that tickle my tongue! It reminds me of a Good Humor Strawberry Shortcake Bar from my childhood, but without all the artificial flavors!

The star of the show is this delightful Strawberry Crunch Topping, which I use on everything from my breakfast down to desserts like this. It’s easy to make and fun to keep on hand. I think the topping adds the perfect pizazz to these Dream Bars!

Ingredients for Strawberry Shortcake Bars

I know that the ingredient list looks long, but I bet you have a lot of these ingredients on hand already. Here’s what you need to make these strawberry dream bars:

Golden Oreo Crust

• Golden Oreo Cookies (you could also use shortbread cookies)
• Butter

Strawberry Cream Layer

• Strawberry Jell-O
• Water: I use both boiling water and cold water to make this layer
• Cream cheese, room temperature
• Red food coloring (optional)
• Cool Whip or my Stabilized Whipped Cream for a homemade alternative using heavy whipping cream

Cream Cheese Layer

• Cream cheese, room temperature
• Powdered sugar
• Pure vanilla extract
• More Cool Whip or Stabilized Whipped Cream

Strawberry Crunch Layer

• Freeze-dried strawberries
• Golden Oreos, crushed with filling
• Strawberry Jell-O powder
• Pinch of kosher salt
• Butter, melted
• Fresh strawberries, for garnish

All the ingredients are detailed in the printable recipe card below with exact amounts, so make sure to check it out!

How to Make Strawberry Crunch Dream Bars

These strawberry shortcake bars take some time, but I promise they come together easily! Here’s how I make each layer of this delicious dessert:

Golden Oreo Crust

1. I start by lining an 8×8-inch pan with parchment paper so I can easily remove the bars to slice and serve.
2. In a medium bowl, I melt the butter in the microwave. Then I pulse the Golden Oreos in a food processor or blender until fine crumbs form. I add the cookie crumbs to the bowl with the melted butter and mix with a rubber spatula until everything is well-incorporated.
3. I pour the crust into my prepared baking pan and spread it into an even layer, pressing it to form a nice, even crust. Then I pop the pan into the freezer while preparing the rest of the recipe, or about 30 minutes.

Strawberry Gelatin

I use a 2-cup measuring glass to mix the strawberry gelatin powder with boiling water. Once it fully dissolves, I add the cold water and stir. Then I place this cup into the fridge so the gelatin can cool completely, but not so long that it sets all the way. I find that about 10 minutes is a good time.

Strawberry Cream Part One

1. Next, in a mixing bowl, I beat the cream cheese until smooth. Then I slowly pour in the chilled gelatin while mixing on low.
2. Once it’s completely smooth, I place the strawberry cream in the refrigerator to thicken for about an hour. We’ll come back to finish it later.

Cheesecake Layer

1. In another large bowl, I beat another block of cream cheese, the powdered sugar, and the vanilla extract together until smooth and creamy. Then I fold in the Cool Whip with a rubber spatula.
2. I pull the crust out of the freezer and place dollops of the cheesecake mixture onto the frozen crust. Then I use my offset spatula to spread it to form an even layer.

Strawberry Cream Part Two

1. After the strawberry cream layer has been in the fridge for an hour, I bring it out and fold in the remaining Cool Whip, stirring until evenly distributed and smooth.
2. Then I gently pour the strawberry cream onto the cheesecake layer and use my offset spatula to spread it evenly.
3. I place the pan in the fridge for 6 hours or overnight.

Strawberry Crunch Topping

1. I make this topping just before serving the shortcake bars. First, I put the freeze-dried strawberries and Golden Oreos into the food processor or blender and pulse them until coarse crumbs form.
2. Next, I add the gelatin powder and a pinch of salt. I pulse briefly to combine.
3. Finally, I pour in the melted butter and pulse just until the mixture holds together when pressed. I spread it out on a plate and chill it in the fridge for 15 minutes.

Serving the Strawberry Shortcake Bars

• For best results, I hull the strawberries and dice them. I sprinkle the crunch topping and diced strawberries all over the bars.
• Then I use the parchment paper to lift the bars out of the pan. I make clean cuts by running a sharp knife under hot water, drying it off, then slicing through the bars. I repeat this with each cut. You’ll have beautiful strawberry crunch dream bars for your guests!

Recipe Notes

• Make sure to use the amounts of water listed in this recipe to mix the gelatin, NOT the amounts on the box instructions! We want a more stable gelatin and less of it.
• Be careful not to leave the strawberry cream mixture in the fridge for more than an hour, as it will harden and firm up. It’s not the end of the world—it just won’t mix as smoothly if you wanted a completely creamy layer with no red specks in it!

FAQs

How do I store Strawberry Shortcake Bars?

Keep these bars covered tightly or in an airtight container and store them in the fridge for an additional 2-3 days.

How far in advance can I make these Strawberry Crunch Dream bars?

You can make these up to 24 hours in advance, though I wouldn’t add the crumb topping until right before serving!

Can I freeze Dream Bars?

Yes, you can freeze strawberry shortcake bars, but make sure to thaw them completely in the fridge before serving.

More Popular Dream Bars

Dream Bars are hugely popular on my site. Try one of these great options next time:

• Lemon Dream Bars
• Turtle Dream Bars
• Chocolate Dream Bars
• Pina Colada Dream Bars
• Oreo Pudding Dream Bars

Have you made any of my dream bars? If you make these Strawberry Shortcake Bars, come back and let me know how they turned out. I’d love for you to leave a review and rating!

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Strawberry Shortcake Bars

No bake Strawberry Shortcake Bars with Jell-O, whipped cream, and a strawberry crunch topping on an Oreo crust will remind you of those strawberry shortcake ice cream bars from the ice cream truck!

Course Dessert

Cuisine American

Keyword Strawberry Shortcake Bars

Prep Time 30 minutes minutes

Refrigeration 6 hours hours 30 minutes minutes

Total Time 7 hours hours

Servings 9 servings

Calories 659kcal

Author Lynne Feifer

Ingredients

• 8 ounces Cool Whip or 1 recipe of my Stabilized Whipped Cream divided below

Golden Oreo Crust

• 25 Golden Oreo Cookies with filling
• 4 tablespoons butter

Strawberry Cream Layer

• 3 ounces strawberry Jell-O
• ¾ cup boiling water
• ¾ cup cold water
• 8 ounces cream cheese room temperature
• 8 drops red food coloring optional
• 2 cups Cool Whip

Cheesecake Layer

• 8 ounces cream cheese room temperature
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 cup Cool Whip

Strawberry Crunch Layer

• ⅓ cup freeze-dried strawberries
• 8 Golden Oreos with filling
• 1 tablespoon strawberry Jell-O powder
• pinch of kosher salt
• 2 tablespoons butter melted
• 6 fresh strawberries

Instructions

Golden Oreo Crust

• Line an 8 X 8-inch baking pan with parchment, so that you can easily remove the bars to evenly slice and serve.
• In a medium bowl, melt the 4 tablespoons of butter in a microwave for about 30 seconds. Stir and melt for another 5-10 seconds, if necessary.
• In a food processor or blender, pulse the 25 Golden Oreos with filling until they are fine crumbs. Add the cookie crumbs to the 4 tablespoons melted butter and mix with a rubber spatula until all is well incorporated.
• Pour into the prepared baking pan and spread, pressing down to create an even crust. Place pan into the freezer while preparing the rest of the recipe, a minimum of 30 minutes.

Strawberry Gelatin

• Into a 2-cup measuring glass, mix the 3 ounces strawberry gelatin with 3/4 cup boiling water. Stir until dissolved. Add the 3/4 cup cold water and stir. Place into refrigerator until completely cooled, but not set – about 10 minutes.

Strawberry Cream Layer

• In a mixing bowl, beat 8 ounces of the cream cheese until smooth.
• Slowly pour in the chilled gelatin mix while mixing everything together. Once completely smooth, place into refrigerator to chill and thicken for one hour. (To be continued.) *Also, see note.

Cheesecake Layer

• In a mixing bowl, beat another 8 ounces of cream cheese, the 1 cup powdered sugar, and 1 teaspoon vanilla together until smooth and creamy. With a rubber spatula, fold in 1 cup of the Cool Whip.
• Place dollops of cheesecake mixture onto the frozen crust and with an offset spatula, spread to form an even layer.

Strawberry Cream Layer – continued

• After the Strawberry Cream mixture has been refrigerated for an hour, fold in the remaining Cool Whip (it will be about 2 cups) with a rubber spatula, combining until evenly distributed and smooth.
• Gently pour the strawberry cream onto the cheesecake layer and spread evenly with an offset spatula.
• Place into the refrigerator overnight or for a minimum of 6 hours

Strawberry Crunch Topping

• Place 1/3 cup freeze-dried strawberries, and 8 Golden Oreos with filling into a food processor or blender. Pulse until coarse crumbs form. Add the tablespoon of strawberry gelatin powder and pinch of salt. Pulse briefly to combine. Pour in the 2 tablespoons melted butter and pulse just until the mixture holds together when pressed. Spread the mixture on a plate and chill for 10-15 minutes.

Serving

• Hull the strawberries and dice them. Sprinkle the Strawberry Crunch Topping and diced strawberries over the bars.
• When slicing, remove the bars from the entire pan by lifting them out in the parchment. To make clean cuts, run a large knife under hot water, dry off, and then slice through the bars, repeating with each cut.

Notes

• Use the amounts of water in this recipe required to mix the strawberry gelatin. DO NOT use the amounts listed in the box instructions. We want a more stable gelatin and less of it.
• If strawberry cream mixture is left in the refrigerator for more than one hour, the gelatin will harden and form. This isn’t an issue unless you want a completely creamy layer for the top with NO red strawberry specks. 
• The link to the freeze-dried strawberries is for a larger can even though the recipe only calls for 1/3 cup. I like to have them on hand as I also use them to make this Strawberry Crunch Cake. Plus, they’re good to snack on and will keep for a few months.

Nutrition

Calories: 659kcal | Carbohydrates: 78g | Protein: 8g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 79mg | Sodium: 475mg | Potassium: 294mg | Fiber: 2g | Sugar: 55g | Vitamin A: 999IU | Vitamin C: 112mg | Calcium: 122mg | Iron: 3mg

The post Strawberry Shortcake Bars appeared first on 365 Days of Baking.

This nostalgic dessert reminds me of the days the ice cream man would come into our neighborhood. I swear I could hear that horn from a mile away! When I did, I’d run downstairs begging mom for a quarter so I could buy one of those Strawberry Shortcake Ice Cream Bars. I loved the strawberry and vanilla ice cream, but the best part was that sweet, crunchy strawberry coating.
Today, I bring you that favorite childhood treat in the form of a cake made from scratch!

Though it may seem like there are quite a few steps, this cake is easy to make and doesn’t require any special pans or decorating skills. Plus, if you’ve already made my Strawberry Crunch Topping, it’s even easier to throw together!

Ingredients for Homemade Strawberry Crunch Cake

While the ingredient list is a bit long, I usually have almost everything as part of my pantry staples. I usually only need to grab the special ingredients specific to this cake, like Golden Oreos and freeze-dried strawberries.
Here’s what you need to make this delicious cake:

Strawberry Cake

• White vinegar
• Whole milk
• All-purpose flour
• Strawberry Jell-O (powder only)
• Baking powder
• Kosher salt
• Unsalted butter, room temperature
• Granulated white sugar
• Large eggs
• Pure vanilla extract

Vanilla Frosting

• Unsalted butter, room temperature
• Powdered sugar, sifted
• Pure vanilla extract
• Milk

Strawberry Crunch Topping

You can also find this recipe in my Strawberry Crunch Topping blog post.

• Freeze-dried strawberries
• Golden Oreos, crushed with filling
• Strawberry Jell-O powder
• Unsalted butter, melted
• Salt       
• Fresh strawberries for garnish, if desired

I included a more detailed ingredient list with measurements in the printable recipe card at the bottom of the post, so make sure you scroll down and check it out!

How to Make Strawberry Crunch Cake

In a 2-cup liquid measuring cup, I mix the vinegar with the milk, then stir and let it sit for about 15 minutes. This sour milk mixture is a homemade substitution for buttermilk!

Next, I preheat the oven to 350 degrees F and prepare a 13×9-inch cake pan by spraying it with nonstick cooking spray.

Then, in a medium bowl, I whisk together the flour, strawberry gelatin powder, baking powder, salt, and baking soda.

In a separate mixing bowl, or bowl of a stand mixer fitted with the paddle attachment, I cream the butter until it’s soft and smooth, about 2-3 minutes. Then I gradually add the sugar and beat until it’s light and fluffy, about another 3 minutes. Next, I add the eggs, one at a time, then finally add the vanilla extract. Be sure to scrape down the sides of the bowl as necessary.

With the mixer on low speed, I add the flour mixture to the wet ingredients in three parts, alternating with the sour milk/buttermilk. I begin and end with the flour mixture and beat just until combined. Finally, I pour the cake batter into my prepared pan.

I bake this strawberry cake for about 40 minutes or until a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs. Then I let it cool completely in the pan before frosting it (about 1-1 ½ hours).

Vanilla Frosting

While the cake cools, I make this easy vanilla frosting. In a clean mixing bowl, I cream the butter until light and fluffy, then gradually add the powdered sugar until well mixed.

Then I beat in the vanilla and milk, mixing on medium-high speed until the frosting is light and fluffy. When the cake is ready, I spread the frosting over the cooled strawberry cake.

Strawberry Crunch Topping

Using a food processor, I combine the freeze-dried strawberries and Golden Oreos and pulse until coarse crumbs form. You could use a blender as well.

Next, I add the strawberry Jell-O powder and pulse briefly to mix it in.

Finally, I melt the butter and pour it into the food processor, pulsing just until the cookie mixture holds together when pressed. Then I spread it all out on a plate and place it in the fridge for 15 minutes.

Once the cake is cooled and frosted, I add a nice layer of this strawberry crunch tothe top of the cake just before serving. For an extra special presentation, serve with sliced fresh strawberries and whipped cream or a scoop of vanilla ice cream!

Recipe Notes

• ​You can use 1 1/2 cups of buttermilk instead of the sour milk detailed in the recipe.
• If you don’t have a food processor to make the crumbs, you can use a powerful blender, or simply place the Oreos and strawberries in a plastic bag, like a Ziploc bag, then use a rolling pan to crush them into coarse crumbs.

FAQs

How do I store leftover Cake with Strawberry Crunch Topping?

I love this 9×13 cake pan that comes with a lid, because you can easily cover your cake and store it. But if you don’t have a pan with a fitted lid, cover it tightly with aluminum foil or transfer slices of cake to an airtight container. Store the cake at room temperature for 2-3 days or for up to a week in the fridge.

Can I freeze this Strawberry Crunch Cake?

Technically, yes, but the topping may lose its crunch when thawed. I recommend freezing the cake, either in its baking pan, tightly covered with plastic wrap and foil, or wrapped in the same when removed from the pan. Then, when you’re ready to serve it, thaw it overnight on the countertop and add the topping then.

Can I use a box mix to make this cake?

Yes, a boxed strawberry cake mix is an easy shortcut if you’re pressed for time. I like to doctor up my cake mix by using milk instead of water, melted butter instead of oil, and adding an extra egg. Otherwise, follow the directions on the box.
You can even use a canister of vanilla frosting to even save you more time and work!

Strawberry Desserts You’ll Love

When it’s strawberry season, I like to bake all the strawberry treats! Try one of these recipes next time you’ve got that strawberry craving:

• Strawberry Crumb Bars
• Chocolate Strawberry Bread
• Easy Strawberry Scones
• Strawberry Nutella Crepes
• Strawberry Shortcake Recipe
• Chocolate Covered Strawberry Dream Bars

Easy Cake Recipes

If you need a quick and easy cake recipe, try one of these:

• With a tender crumb and a crunchy glazed crust on the outside, this incredible lemon-lime 7Up Pound Cake is sure to impress your guests! Whip up this easy dessert to enjoy tonight, or serve it at your next party.
• When you want something sweet but not overly sugary, try this spiced Applesauce Cake! Enjoy this fluffy, airy cake spiced with the warm spices of cinnamon and nutmeg and made moist with the addition of applesauce. Frost if desired, but it’s perfectly delicious just as it is!
• If you’re looking for a coffee cake recipe that is versatile enough for both a lazy weekend breakfast and a special event brunch, then you have to try this Blueberry Crumb Cake! This Blueberry Crumb Cake is an easy breakfast cake with a soft, tender crumb, fresh, juicy blueberries, and a sweet crumb topping. You’ll be heading back for seconds in no time and it will also make a delicious dessert!
• This Buttermilk Chocolate Cake is perfectly moist, has a tender crumb, and features a rich chocolate flavor. The addition of buttermilk makes the cake much moister than a typical chocolate cake. This cake is incredibly easy to make, using just 2 mixing bowls and a whisk, so let’s get baking!

If you made this delicious Strawberry Crunch Cake, I’d love to hear how it turned out for you. Leave me a comment or recipe review below, and come back soon for more delicious dessert recipes you’ll love!

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Strawberry Crunch Cake

Strawberry Crunch Cake brings back those nostalgic Strawberry Shortcake Ice Cream Bars from childhood. With real strawberry flavor and that favorite strawberry crunch topping, you'll love every bite!

Course Dessert

Cuisine American

Keyword Strawberry Crunch Cake

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Cooling and Refrigeration 2 hours hours 15 minutes minutes

Total Time 3 hours hours 25 minutes minutes

Servings 12 servings

Calories 667kcal

Author Lynne Feifer

Ingredients

Strawberry Cake

• 1 ½ tablespoons white vinegar *See note.
• 1 ½ cups whole milk
• 2 ½ cups all-purpose flour
• 3 tablespoons strawberry Jell-O powder from a 3 ounce package. *See note.
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• ½ teaspoon baking soda
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 3 large eggs
• 2 teaspoons pure vanilla extract

Vanilla Frosting

• ½ cup butter, room temperature
• 2 cups powdered sugar, sifted
• 1 ½ teaspoons pure vanilla extract
• 2 tablespoons milk

Strawberry Crunch Topping

• ½ cup freeze-dried strawberries
• 10 Golden Oreos with filling
• 1 tablespoon strawberry Jell-O powder
• 3 tablespoons butter melted
• pinch of salt
• Fresh strawberries for garnish and serving, if desired

Instructions

Strawberry Cake

• In a 2-cup liquid measuring cup, mix the 1 1/2 tablespoons white vinegar with the 1 1/2 cups milk. Stir and let sit for a minimum for 15 minutes.
• Preheat oven to 350°F. and prepare a 9 X 13-inch baking pan by spraying it with cooking spray.
• In a medium bowl, whisk together the 2 1/2 cups flour, 3 tablespoons strawberry gelatin, 1 teaspoon baking powder, 1 teaspoon salt, and 1/2 teaspoon baking soda.
• Cream the butter in a mixing bowl until soft and smooth, about 2-3 minutes. Gradually add the 2 cups granulated sugar, and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, fully incorporating each one before adding the next. Mix in the vanilla completely. *Be sure to scrape down the sides and bottom of the mixing bowl occasionally to make sure all ingredients are completely combined.
• With the mixer on low, add dry ingredients to the butter mixture in 3 parts alternating with the buttermilk. Begin and end with the flour mixture and and beat until just combined after each addition. Pour batter into the prepared 9 X 13-inch pan.
• Bake for 40 minutes or until a toothpick or cake tester inserted into the middle comes out clean. Cool completely in the pan on a wire rack before frosting, about 1 1/2 – 2 hours.

Vanilla Frosting

• In a clean mixing bowl, cream the 1/2 cup butter until light and fluffy. Gradually add the 2 cups powdered sugar until well mixed.
• Beat in the 1 1/2 teaspoon vanilla and 2 tablespoons milk. Mix until light and fluffy, about 3-4 minutes. Spread entirely over the cooled strawberry cake.

Strawberry Crunch Topping

• Place the 1/2 cup freeze-dried strawberries and 10 Golden Oreos in a food processor or blender. Pulse until coarse crumbs form.
• Add the 1 tablespoon strawberry gelatin powder, and pulse very briefly to mix.
• Melt the 3 tablespoons butter. Pour into the food processor and pulse just until mixture holds together when pressed.
• Spread on a plate and place into the refrigerator to chill for 15 minutes.
• Sprinkle topping over the entire cake just before serving. Decorate or serve with fresh strawberries.

Notes

• You can replace the vinegar and whole milk with 1 1/2 cups buttermilk, if you’d like.
• The 3 ounce package of strawberry Jell-O will have enough powder for both the 3 tablespoons needed for the cake, and the 1 tablespoon for the crunch topping. 

Nutrition

Calories: 667kcal | Carbohydrates: 93g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 406mg | Potassium: 279mg | Fiber: 2g | Sugar: 67g | Vitamin A: 918IU | Vitamin C: 120mg | Calcium: 79mg | Iron: 4mg

The post Strawberry Crunch Cake appeared first on 365 Days of Baking.

This Strawberry Crunch Topping is a quick, no-bake topping. I’m sure you’ve seen it on those Strawberry Shortcake Bars you can buy from the ice cream truck or at the grocery store. This topping is perfect for vanilla ice cream, a mix-in for yogurt, or honestly, a snack straight from the spoon! It’s crisp and crumbly, has a great flavor, and is just outright delicious!

I prefer to use my food processor to make this crunchy topping, as it results in the perfect combination of ingredients while keeping that crunchy texture. Don’t have a food processor, you can use a blender.

Ingredients for Homemade Strawberry Crunch Crumbles

Here are the simple ingredients I use to make this delightful crunch:

• Freeze-dried strawberries: These bring real strawberry flavor and natural tartness. I try not to grind these to powder, but keep some texture.
• Vanilla Oreos or Golden Oreo cookies: I love these sweet, creamy, and familiar cookies. They balance the berry flavor without overpowering it.
• Strawberry Jell-O powder: I use this as a strawberry gelatin mix as a flavor booster, not the star. It also adds some more of that pink color. See below for substitutions if you need to avoid gelatin.
• Melted butter: I use just enough to bind everything together. Use too much and the crunch turns greasy.
• Salt: Just a tiny pinch makes the strawberry flavor pop instead of tasting flat.

See my printable recipe card at the bottom of this post for a detailed list of ingredients!

How to Make No-Bake Strawberry Crunch Topping

This no-bake recipe is quick and easy to make. Here’s how:

1. First, I place the freeze-dried strawberries and Oreos into my food processor and pulse until coarse crumbs form.
2. Next, I add the strawberry Jell-O powder and salt, then pulse briefly to combine.
3. Now I pour in the melted butter and pulse just until the mixture holds together if I press it. Finally, I spread out the crumb mixture on a plate or baking sheet and put it in the fridge to chill for 10-15 minutes before serving it.

Recipe Notes

• If I needed to avoid gelatin, I would skip it and add extra freeze-dried strawberries instead. To deepen the color, consider using a pinch of beet powder.
• For extra crunch, I add a tablespoon of crushed cornflakes. I know that sounds weird, but it works!
• If my crumbs look shiny or wet, I know I added too much butter. Add a few dry cookie crumbs to save it. I know I have the perfect balance when it smells like strawberry candy, not butter.

FAQs

How do I store Strawberry Crunch Topping?

I store it in an airtight container at room temperature for up to 5 days. If it softens, I spread it on a plate for a few minutes to dry out. Do not refrigerate long-term, or it will clump.

Can I freeze Strawberry Crunch?

Technically, yes, but the texture suffers. It’s best fresh or stored dry at room temperature.

What are some ways I can use this topping?

• Sprinkle over vanilla or strawberry ice cream
• Use as a cheesecake or no-bake pie topping, or for other favorite desserts
• Add it to yogurt parfaits
• Roll cake pops or truffles in a thin layer of crumbs
• Spoon it over pancakes with whipped cream

Strawberry Recipes You’ll Love

I love using fresh strawberries in my baking, especially when it’s strawberry season! Here are some recipes I think you’ll love:

• Strawberry Bars
• Easy Strawberry Scones
• Strawberry Pretzel Pie
• Strawberry Banana Bread
• Strawberry Danish Hearts

If you tried this Strawberry Crunch Topping, let me know how you liked it in the comments, or leave a recipe review below!

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Strawberry Crunch Topping

Strawberry Crunch Topping is a sweet and crunchy treat made of freeze-dried strawberries, Golden Oreos, and strawberry Jell-O. Full of strawberry flavor it's delicious on ice cream and other desserts!

Course Dessert

Cuisine American

Keyword Strawberry Crunch Topping

Prep Time 10 minutes minutes

Chill Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 114kcal

Author Lynne Feifer

Ingredients

• ½ cup freeze-dried strawberries
• 10 Vanilla or Golden Oreos
• 1 tablespoon strawberry Jell-O powder
• 3 tablespoons unsalted butter, melted
• pinch of salt

Instructions

• Place freeze-dried strawberries, Oreos in a food processor. Pulse until coarse crumbs form.
• Add strawberry Jello powder and salt. Pulse briefly to combine.
• Pour in melted butter and pulse just until the mixture holds together when pressed.
• Spread on a plate and chill for 10 to 15 minutes before using.

Notes

• Store in an airtight container at room temperature for up to 5 days. If it softens, spread it on a plate for a few minutes to dry out. Do not refrigerate long term or it will clump.
• This recipe makes about 1 ½ cups. Nutritional information has been calculated for 2 tablespoons per serving.

Nutrition

Calories: 114kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 42mg | Potassium: 141mg | Fiber: 1g | Sugar: 11g | Vitamin A: 87IU | Vitamin C: 120mg | Calcium: 6mg | Iron: 2mg

The post Strawberry Crunch Topping appeared first on 365 Days of Baking.

Strawberries just scream summer to me. From strawberry ice cream to my morning smoothies, I’ll eat them in just about anything! I’m so excited to see fresh, in-season strawberries in grocery stores so I can bake up a storm.

These Strawberry Crumb Bars are great on their own or serve them up with a scoop of vanilla ice cream. They are also wonderful topped with fresh whipped cream and more juicy strawberries. Be you can’t eat just one!

Ingredients Needed for Strawberry Bars

To make this strawberry bar recipe, you need the following ingredients:

• All-purpose flour
• Granulated sugar
• Unsalted butter
• Salt
• Large eggs
• Fresh strawberries, sliced
• Lemon
• Corn starch
• Strawberry jelly

Be sure to check out the recipe card at the bottom of the post for a detailed ingredient list with instructions!

How to make The Best Strawberry Bars

This easy recipe is so simple to make but looks like something you spent much more time on! Here’s how to make these delicious bars:

1. Prepare. First, preheat the oven to 350°F and line a 9 x 13-inch baking pan with parchment paper. 
2. Make the Bottom Crust/Crumb Topping: Combine flour, sugar, butter, and salt in a large mixing bowl. Pinch the butter into the flour mixture until small pieces of dough form. Mix in the eggs. Press 2/3 of the mixture into the bottom of the baking pan in an even layer, reserving the rest for the topping. 
3. Strawberry Mixture: In a medium bowl, stir together the strawberries, lemon juice, and cornstarch. Mix in the strawberry jelly and pour over the crust in an even layer. Top the strawberry layer with the remaining crumb topping. 
4. Bake and Serve: Bake for 45 to 45 minutes until the bars are golden brown. Allow the bars to cool completely and cut them into squares. Serve as is or with sliced strawberries and whipped cream.

Recipe Tips:

• If you don’t have parchment paper, you can use nonstick cooking spray. However, I find it easier to use parchment paper because you can use it to lift the bars from the baking dish, and then cut them.
• Use cold butter in this recipe. Otherwise, it may melt too fast and affect the texture of the crust.
• Mix in other fresh berries as desired for a different flavor!

Substitutions

• You can make these gluten-free by using a 1:1 ratio of gluten-free flour. Add an extra 2 tablespoons of butter or one extra egg to the mix if you choose this option.
• Use frozen strawberries instead of fresh ones, but make sure they thaw completely and are drained of any excess moisture.
• Strawberry preserves can be used in place of strawberry jelly, but the texture and flavor of the filling will be slightly different.

FAQs

How do I store leftover Strawberry Bars?

Strawberry Bars should be stored in an airtight container in the refrigerator for 4-5 days.

Can you freeze Strawberry Crumble Bars?

Yes, you can freeze them. If you place them in an airtight freezer-safe container, they can be frozen for up to 3 months.

Thaw in the refrigerator overnight before serving. You can serve them chilled, but if you would like to enjoy them warm, place single servings in the microwave for 20-30 seconds at a time until you reach your desired temperature.

 Is there an easier way to incorporate the butter into the flour than pinching it in?

 Another way to incorporate the butter into the flour would be to use a food processor and pulse it. You can also use a fork or a pastry cutter if you prefer not to use your hands. One more option is to freeze your butter and then finely grate it into the flour before stirring. 

 
My crust and crumb seem gummy and dense. How do I prevent this?

To prevent your crust layer and crumb topping from becoming gummy or dense, it’s important not to overwork the dough. You want to incorporate the butter into the flour just until it resembles a crumbly dough, and then mix in your eggs. Avoid working it past this point, or the gluten in the flour will start to break down, and the butter will melt too quickly when baking.

More Strawberry Recipes

Strawberry lovers unite! This blog is full of recipes featuring this delicious little berry, and you can find all of them here.  Here are some of my favorites:

• Strawberry Pretzel Pie
• Strawberry Cheesecake Dream Bars
• Strawberry Nutella Crepes
• Strawberry Shortcake
• Chocolate Strawberry Bread

What’s your favorite way to enjoy strawberries?

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Strawberry Bars

These Strawberry Bars are the perfect treat for any occasion. With a shortbread crust, sweet strawberry filling, and golden crumble topping, this easy recipe will satisfy any fruit dessert craving.

Course Dessert

Cuisine American

Keyword Strawberry Bars

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 12 servings

Calories 356kcal

Author Lynne Feifer

Ingredients

• 3 cups all-purpose flour
• 1 ½ cups granulated sugar
• ½ cup unsalted butter, cold, cubed
• 1 teaspoon salt (omit if using salted butter)
• 2 large eggs
• 2 pounds strawberries, sliced
• ½ lemon, juiced
• 1 tablespoon cornstarch
• ½ cup strawberry jelly

Instructions

• Preheat the oven to 350°F and line a 9 x 13-inch baking pan with parchment paper.
• Combine the all-purpose flour, sugar, butter, and salt in a large mixing bowl. Pinch the butter into the flour mixture until small pieces of dough form. Mix in the eggs. Press 2/3 of the mixture into the bottom of the baking pan in an even layer.
• In a medium mixing bowl, stir together the strawberries, lemon juice, and cornstarch. Mix in the strawberry jelly and pour over the crust in an even layer. Top the strawberry mixture with the remaining crumb topping. 
• Bake for 45 to 45 minutes until the bars are golden brown. Allow the bars to cool completely and cut into squares. 

Nutrition

Calories: 356kcal | Carbohydrates: 65g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 212mg | Potassium: 179mg | Fiber: 3g | Sugar: 36g | Vitamin A: 286IU | Vitamin C: 48mg | Calcium: 28mg | Iron: 2mg

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I love lemon! If there is a treat with lemon in it, you’ll find it on my plate! I adore these Lemon Dream Bars and drool over this No-Bake Lemon Cheesecake. A quick and easy recipe is Lemon Cake Mix Cookies, or you could make Lemon Sugar Snaps. And of course, you can never go wrong with the classic Easy Lemon Bars. There’s almost no such thing as too much lemon!

It’s been so fun experimenting with different flavors of frosted lemonade! Who knew it was so easy to make your own variations of these delicious drinks right at home? With only a handful of simple ingredients, you can whip up this perfect treat for your own family too!

Like my other versions, I use Breyer’s Natural Vanilla Ice Cream and Newman’s Own Virgin Lemonade for this recipe. My daughter and I tasted A LOT of different products, and we feel this combo tastes most similar to the original Chick-fil-A recipe. Believe me, it was a tough job tasting all those different drinks we made! 😂😉

If you have a different preference or can’t find these products in your grocery store, of course you can use other brands! Let me know which ones are your favorites!

Strawberry Frosted Lemonade Ingredients

Here’s what you need to make this yummy treat:

• Breyer’s Natural Vanilla Ice Cream
• Newman’s Own Virgin Lemonade
• Lemon juice and lemon zest- for extra lemon flavor!
• Strawberries- washed, hulled, and chopped in half

The exact amounts you’ll need are in the recipe card below.

How to make Frosted Strawberry Lemonade

Don’t you love a simple, easy treat? Simply place the ice cream, lemonade, lemon juice, lemon zest, and strawberry halves into a blender. Cover and blend until smooth!

Recipe Variations

This recipe is a cross between a milkshake and a slushy.

• If you want yours a little thicker, add some ice cubes or more ice cream. If you like it on the thinner side, add a bit more lemonade.
• You can use a diet lemonade and a zero-added sugar ice cream to make this sweet treat more calorie-friendly.

FAQs

Can I use frozen strawberries in this recipe?

Yes you can! Using frozen fruit will make the drink a little thicker, so add a splash or two more of lemonade to maintain the consistency of the original. Or just enjoy it thicker!

Can I use strawberry puree in Strawberry Frosted Lemonade?

Yes, you can try that! Depending on whether it’s homemade or store-bought, strawberry puree may be sweeter than fresh strawberries, and your drink will be thinner. But it will probably be delicious!

Can I make Frosted Lemonade ahead of time?

This copycat recipe is best served freshly made. If you need to make it an hour or two ahead of time, store it in the blender in the freezer, then give it a quick re-blend before serving. You may need to add a touch more lemonade to loosen it up.

However, this recipe is so easy I’d just make and serve it all at once!

Looking for more cold, refreshing drinks?

Once you’ve tried all the frosted lemonade recipes, move on to these delicious milkshakes:

• This classic Double Chocolate Malted Milkshake is the perfect cold treat to satisfy any chocolate craving on a hot summer’s day.
•  Pina Colada Milkshakes with vanilla ice cream and crushed pineapple are a cold, refreshing taste of the tropics! Blend up a batch of these to beat the summer heat.
• Ice cream, milk, chocolate syrup, homemade peanut butter sauce, and a slice of Edwards® Reese’s Peanut Butter Cup® Crème Pie make this Peanut Butter Crème Pie Shake the perfect summer treat!

Not in the mood for milkshakes, but still want a cold drink?

• Coconut Cooler tastes like vacation in a glass! One sip of this coconut drink and you’ll feel like you’re lounging beachside in the sun.
• I’ve absolutely fallen in love with this drink and this easy Horchata recipe is the perfect refresher on a hot day!

Need some “Adult” drinks for summer? I’ve got you covered!

• Refresh yourself on hot summer days by dreaming of an escape to the tropics with this Blue Ocean drink recipe.
• Nothing gets a pool party started like pineapple and rum! This easy recipe for Piña Colada Jello Shots has all the pineapple, coconut, and rum flavors of the classic tropical drink!
• This Pineapple Coconut Rum Slush is the perfect hot summer day cocktail! Made it minutes with just three ingredients, these easy fruity cocktails will be a big hit at pool parties
• Enjoy the tropical flavors of orange, pineapple, coconut, and grenadine mixed perfectly in this refreshing Bahama Mama drink! Make this Frozen Bahama Mama and you’ll feel like you’re in the tropics!

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Strawberry Frosted Lemonade

Strawberry Frosted Lemonade is a favorite summer drink! It's just sweet and tart enough with a combination of fresh strawberries and lemon! Make this frosty drink to cool off on those extra-warm days!

 

Course Drinks

Cuisine American

Keyword Frosted Lemonade

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 287kcal

Author Lynne Feifer

Ingredients

• 3 cups Breyers Natural Vanilla Ice Cream
• 1 ½ cups Newman’s Own Virgin Lemonade
• 1 tablespoon fresh lemon juice
• zest of 1 lemon
• 16 ounces strawberries washed, hulled and cut in half

Instructions

• Place all ingredients into a blender, and blend until smooth and well combined.
• Serve and enjoy!

Notes

*Of course, if you cannot locate Breyer’s Natural Vanilla Ice Cream or Newman’s Own Virgin Lemonade, you CAN use other brands. My daughter and I thought the combination of these two gave us the closest taste to the original Chick-fil-A Frosted Lemonade. And believe me, we tasted A LOT! 

Nutrition

Serving: 1g | Calories: 287kcal | Carbohydrates: 44g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 86mg | Potassium: 374mg | Fiber: 3g | Sugar: 37g | Vitamin A: 431IU | Vitamin C: 69mg | Calcium: 145mg | Iron: 1mg

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It’s strawberry season, and I have the perfect way for you to use them! These creamy dessert bars topped with juicy strawberries have just the right amount of sweetness and are so refreshing. I love to make a batch of these easy dessert bars any time I have guests. They don’t just taste great; they look beautiful as well!

They are easy to make, look impressive, and are delicious to boot! The hardest part is waiting for each layer to set up—but I promise it’s worth the wait!

All the Dream Bars

It’s been a minute since I posted a Dream Bar recipe, but if you’ve been around here for a while, you know these are kind of my thing! Also known as “lush” or “dessert lasagna”, each of these decadent desserts is made with a cookie or graham cracker crust, followed by a cream or cheesecake layer, a gelatin or pudding layer, and a whipped topping with fruit or crushed cookies as a garnish! Check out all the different flavors of Dream Bar Recipes and find your favorite one!

Ingredients for Strawberry Cream Dream Bars

Let’s go over what you’ll need for each individual layer:

Cookie Crust Ingredients

• Golden Oreos
• Butter

Creamy Strawberry Layer

• Strawberry gelatin
• Boiling water
• Cold water
• Cream cheese, room temperature
• Red food color (optional)
• Cool Whip or stabilized whipped cream

Cheesecake Layer

• Cream cheese, room temperature
• Powdered sugar
• Pure vanilla extract
• Cool whip or stabilized whipped cream

You’ll need additional whipped cream and may need more fresh strawberries for the tops of the strawberry bars if you’d like to garnish them.

Please review the recipe card below for the exact amounts of each ingredient!

How to Make No-Bake Strawberry Dessert Bars

These strawberry cream bars have several layers, so we’ll break down the steps for each one.

First, line your 8 X 8-inch baking pan with parchment paper. This way, you can easily remove the entire tray of bars, peel down the sides, slice them, and neatly serve them. Also, it makes for minimal cleanup.

​Cookie Crust

1. In a medium microwave-safe bowl, melt the 4 tablespoons of butter in a microwave for about 30 seconds. Stir and melt for another 5-10 seconds, if necessary.
2. In the bowl of a food processor, pulse the Golden Oreos (with the filling!) until they are fine crumbs. If you don’t have a food processor, put the cookies in a plastic bag and use a rolling pin to crush them. Add the cookie crumbs to the melted butter and mix with a rubber spatula until all is well incorporated.
3. Pour into the prepared baking pan and spread, pressing down to create an even crust. Place the pan into the freezer while preparing the rest of the recipe, for a minimum of 30 minutes.

Make the Strawberry Gelatin

When mixing the strawberry gelatin, ONLY use the amount of water stated in THIS recipe, NOT as is called for on the box. We want the mixture to be a bit more stable than usual. 

1. In a medium bowl, mix the gelatin with ¾ cup boiling water and stir until dissolved. Add the ¾ cup cold water and stir. 
2. Chill the gelatin until it is cold, about 10 minutes. You do not want it to set. If it does set, it won’t blend as smoothly with the cream cheese and you’ll have pink chunks of gelatin throughout the dessert. It will still be delicious, it just won’t resemble the pictures.

Strawberry Cream Layer

1. In a large bowl, beat 8 ounces of the cream cheese with the red food coloring on medium speed.
2. Slowly pour in the chilled gelatin mix while mixing everything together. Once it’s completely smooth, place it into the refrigerator to chill and thicken for one hour. 

Cream Cheese Filling

1. In a mixing bowl, beat another 8 ounces of cream cheese, confectioners’ sugar, and vanilla together with an electric mixer until smooth and creamy. With a rubber spatula, fold in one cup of the Cool Whip.
2. Place dollops of the cream cheese mixture onto the frozen cookie crust and with an offset spatula, spread to form an even layer.
3. Slice or chop half of the fresh strawberries and evenly spread them over the cheesecake in a single layer. Reserve the other half to serve and decorate each slice.

If you prefer not to use Cool Whip, make my Stabilized Whipped Cream. It makes the perfect amount of whipped cream you’ll need for each of my Dream Bar recipes and tastes much better, too!

Strawberry Cream Layer- continued

1. After the Strawberry Cream mixture has been refrigerated for an hour, fold in the remaining Cool Whip (about 2 cups) with a rubber spatula, combining until evenly distributed and smooth.
2. Gently pour the strawberry cream onto the cheesecake layer and spread evenly with an offset spatula.
3. Place into the refrigerator overnight or for a minimum of 6 hours. I like the overnight option because not only does it help me with time by making dessert ahead of time, but it slices better for a pretty presentation too!

Serving Suggestions for Strawberry Dream Dessert Bars

When slicing, remove the bars from the entire pan by lifting them out in the parchment. Run a large knife under hot water, dry off, and then slice through the bars, repeating with each cut. This will help make clean cuts.

Serve with dollops of additional Cool Whip, 3 Ingredient Whipped Cream, or Stabilized Whipped Cream and fresh strawberries.

How to Store Leftover Strawberry Cream Dessert Bars

These dream bars should be covered and stored in the refrigerator. They will be good for about 3-4 days. You can also store individual servings in an airtight container in the fridge.

Can I double the recipe to feed a crowd?

Yes, you can double the recipe and use a 13 x9-inch pan to make a larger batch. 

More No-Bake Dessert Recipes

If you want some new recipes for no-bake desserts (besides my Dream Bars), try one of these recipes next time:

• No Bake Lemon Cheesecake
• No Bake Nutella Snickers Pie
• No Bake Peanut Butter Pie
• No Bake Peanut Butter S’mores Cookies

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Strawberry Cream Dream Bars

Strawberry Cream Dream Bars are a perfect summer treat to help you cool off! With a cookie crust, cheesecake layer, and creamy strawberry layer, this no bake dessert is a good idea any time of year!

Course Dessert

Cuisine American

Keyword Strawberry Cream Dream Bars

Prep Time 30 minutes minutes

Refrigeration 6 hours hours 30 minutes minutes

Total Time 7 hours hours

Servings 9 people

Calories 530kcal

Author Lynne Feifer

Ingredients

• 8 ounces Cool Whip or 1 recipe of my Stabilized Whipped Cream divided
• 16 ounces fresh strawberries All of them rinsed with half hulled and sliced, and the other half reserved for serving and decorating.

Golden Oreo Crust

• 20 Golden Oreo Cookies with filling
• 4 tablespoons butter

Strawberry Cream Layer

• 3 ounces strawberry gelatin
• ¾ cup boiling water
• ¾ cup cold water
• 8 ounces cream cheese room temperature
• 8 drops red food coloring if desired
• 2 cups Cool Whip

Cheesecake Layer

• 8 ounces cream cheese room temperature
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 cup Cool Whip
• additional Cool Whip, my Stabilized Whipped Cream or can whipped cream for serving if desired

Instructions

Golden Oreo Crust

• Line an 8 X 8-inch baking pan with parchment, so that you can easily remove the bars to evenly slice and serve.
• In a medium bowl, melt the 4 tablespoons of butter in a microwave for about 30 seconds. Stir and melt for another 5-10 seconds, if necessary.
• In a food processor, pulse the Golden Oreos (with filling!) until they are fine crumbs. Add the cookie crumbs to the melted butter and mix with a rubber spatula until all is well incorporated.
• Pour into the prepared baking pan and spread, pressing down to create an even crust. Place pan into the freezer while preparing the rest of the recipe, a minimum of 30 minutes.

Strawberry Gelatin

• Into a 2-cup measuring glass, mix the strawberry gelatin with 3/4 cup boiling water. Stir until dissolved. Add the 3/4 cup cold water and stir. Place into refrigerator until completely cooled, but not set – about 10 minutes.

Strawberry Cream Layer

• In a mixing bowl, beat 8 ounces of the cream cheese with the red food coloring.
• Slowly pour in the chilled gelatin mix while mixing everything together. Once completely smooth, place into refrigerator to chill and thicken for one hour. *See Note.

Cheesecake Layer

• In a mixing bowl, beat the second 8 ounces of cream cheese, confectioners' sugar, and vanilla together until smooth and creamy. With a rubber spatula, fold in one cup of the Cool Whip.
• Place dollops of cheesecake mixture onto the frozen crust and with an offset spatula, spread to form an even layer.
• Slice or chop half of the fresh strawberries and evenly spread them over the cheesecake in a single layer. Reserve the other half for serving and decorating each slice.

Strawberry Cream Layer – continued

• After the Strawberry Cream mixture has been refrigerated for an hour, fold in the remaining Cool Whip (about 2 cups) with a rubber spatula, combining until evenly distributed and smooth.
• Gently pour the strawberry cream onto the cheesecake layer and spread evenly with an offset spatula.
• Place into the refrigerator overnight or for a minimum of 6 hours
• When slicing, remove the bars from the entire pan by lifting them out in the parchment. Run a large knife under hot water, dry off, and then slice through the bars, repeating with each cut. This will help make clean cuts.
• Serve with dollops of additional Cool Whip of my Stabilized Whipped Cream and fresh strawberries.

Notes

• Use the amounts of water in this recipe required to mix the strawberry gelatin. DO NOT use the amounts listed in the box instructions. We want a more stable gelatin and less of it.
• If strawberry cream mixture is left in the refrigerator for more than one hour, the gelatin will harden and form. This isn’t an issue unless you want a completely creamy layer for the top with NO strawberry or red gelatin specks. 

Nutrition

Serving: 1g | Calories: 530kcal | Carbohydrates: 60g | Protein: 7g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 72mg | Sodium: 385mg | Potassium: 225mg | Fiber: 2g | Sugar: 44g | Vitamin A: 926IU | Vitamin C: 30mg | Calcium: 122mg | Iron: 1mg

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Hold onto your hat. This is a salad you’ll actually be EXCITED to eat! 

Look, I’m not usually the first person in the room to rave about salad. This Strawberry Spinach Salad, though? It’s worthy of all the praise I’m about to heap upon its leafy greens. It is absolutely one of my favorite salads and was given to me years ago by my sister-in-law, Karin.

The combination of fresh spinach with sweet strawberries, fresh plump blueberries and juicy mandarin oranges absolutely explodes with flavor! Add the sweet and sour dressing and a handful of crunchy almond slices and this spinach salad is not only healthy–it’s downright crave-able!

A fresh salad with juicy strawberries and spinach makes me think of breezy summer days and gardens overflowing with abundance. It’s the perfect salad for the warmer months of strawberry season, but I also love to make this salad in the depths of winter to give me a little morale boost (not to mention a nutritional boost!). Sitting down to a brightly colored bowl of greens and fresh berries is a great reminder that spring is coming. 

Whether you’re a total salad enthusiast or looking for new ways to enjoy your greens this year, you’ll love this easy spinach salad with poppy seed dressing. 

Strawberry Spinach Salad Ingredients

One of my favorite things about this salad is that there are so many ways to customize it based on your taste preferences, or what’s in season. Here are the simple ingredients I put in my basic strawberry spinach salad:

• Spinach –  fresh baby spinach leaves are my preference! 
• Fresh strawberries, sliced
• Mandarin oranges – Use the canned variety with juices drained.
• Fresh plump and juicy blueberries
• Sliced almonds – Slivered almond pieces are perfect. 

Poppy Seed Dressing Ingredients

• Granulated white sugar
• Apple cider vinegar
• Poppy seeds
• Minced onion
• Paprika
• Worcestershire sauce
• Canola oil 

Review the recipe card below for the exact amounts of each ingredient!

How to make this Strawberry Spinach Salad Recipe

You don’t really need a tutorial to make a spinach strawberry salad!

In a large bowl, place the spinach, strawberries, drained mandarin oranges, blueberries and almonds. I try to make it look pretty for guests, but otherwise, I mix it all together.

How to make Poppy Seed Salad Dressing

1. In a blender, combine the sugar, apple cider vinegar, poppy seeds, onion, paprika, and Worcestershire sauce. Blend until well combined.
2. With the blender on low, slowly pour in the canola oil through the opening of the cover. Mix thoroughly.
3. If you don’t have a blender, you can whisk the ingredients together in a small bowl until everything is well incorporated. Be sure to mince the onion very finely and whisk in the canola oil continuously as you add it to help ensure a smooth mixture.
4. Store the dressing in a mason jar or other airtight container for several days. Dress the salad just before serving, as the spinach will become limp if it is dressed too early.

Recipe Variations and Substitutions

• Instead of strawberries and/or blueberries, add some grapes that are cut in half.
• I love this with very thinly sliced apples instead of mandarin oranges.
• Use walnuts or pecans instead of almonds. You could also use another crunchy ingredient like sunflower seeds.
• The dressing can be made with red wine vinegar or white wine vinegar instead of apple cider vinegar.
• You can use light-tasting olive oil instead of canola oil if desired.
• Change it up and make this Mandarin Orange Ginger Dressing to toss it in. It will give you a lovely pop of flavor and accentuate the mandarin oranges already in the salad!
• It’s also great with a balsamic dressing or my Blue Cheese Gorgonzola Dressing!

It’s so easy to mix it up in different ways so you never get bored. 

Can I add chicken or another protein?

Absolutely! Grilled chicken breasts, chopped or shredded, turn this delicious salad into a satisfying and healthy meal. You can even go the super easy route and pick up a rotisserie chicken from the grocery store to serve on top of this salad. 

I love goat cheese and if you do, too, you’ll find that it’s a delicious addition to spinach and strawberry salads. Creamy feta cheese is another great option. 

I try to add chicken to my salads whenever I get the chance, like in this Cobb Salad Recipe. A good amount of protein, veggies, and lettuce and I’m good to go!

What should I serve with this delicious Strawberry Spinach Salad?

As a side dish, this beautiful salad pairs perfectly with almost any main dish. It’s delicious served with Lemon Herb Roasted Chicken and a basket of Dinner Rolls for a Sunday dinner.

Today’s salad recipe makes a great addition to a potluck meal too. Bring a big bowl of this salad and some BBQ Pork Mac & Cheese for a balance of hearty and healthy dishes!

How many servings are in this recipe?

This recipe will serve about 6 people. Feel free to double or triple it for a larger crowd!

More Salad Recipes

• Looking for a great low-carb lunch idea? These Avocado Tuna Salad Lettuce Wraps are delicious and easy to make. Or skip the tuna altogether and make this easy and flavorful Avocado Salad.
• Spinach and arugula are the main greens at play in this Couscous Chicken Salad. It’s loaded with bell peppers, mushrooms, and feta too, then finished with a spicy paprika dressing.
• Greek Quinoa Chicken Salad makes a regular appearance on our lunch and dinner menus, especially in the summer. With or without the olives, the flavor is incredible.

The best Strawberry Spinach Salad comes together in no time. Bursting with juicy mandarin oranges and sweet strawberries, it’s a salad that packs in as much flavor as it does nutrients.

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Strawberry Spinach Salad

Perfect for summer, this Strawberry Spinach Salad is full of flavor! It makes use of fresh blueberries and strawberries, spinach, mandarin oranges and sliced almonds. Toss it with the sweet and sour poppy seed dressing and serve it as a side or add chicken to make it a main course. 

Course Side Dish

Cuisine American

Keyword Strawberry Spinach Salad

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 387kcal

Author Lynne Feifer

Ingredients

Poppy Seed Dressing

• ½ cup granulated sugar
• ¼ cup apple cider vinegar
• 2 tablespoons poppy seeds
• 1 ½ teaspoons minced onion
• ¼ teaspoon paprika
• ¼ teaspoon Worcestershire sauce
• ½ cup canola oil

Salad

• 10 ounces fresh spinach
• 16 ounces fresh strawberries sliced
• 15 ounces mandarin oranges drained
• 6 ounces fresh blueberries
• ½ cup sliced almonds

Instructions

Poppy Seed Dressing

• In a blender, combine the sugar, apple cider vinegar, poppy seeds, onion,  paprika, and Worcestershire sauce. Blend until well combined.
• With the blender on low, slowly pour in the canola oil through the opening of the cover. Mix thoroughly.
• In a large salad bowl, place spinach, strawberries, drained mandarin oranges, blueberries and almonds.
• Just before serving, pour dressing over salad and toss to combine. 

Nutrition

Serving: 1serving | Calories: 387kcal | Carbohydrates: 41g | Protein: 5g | Fat: 25g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Sodium: 41mg | Potassium: 592mg | Fiber: 6g | Sugar: 31g | Vitamin A: 4536IU | Vitamin C: 78mg | Calcium: 151mg | Iron: 2mg

This post was republished on January 17, 2022. It has been updated on June 12, 2024.

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Spring means rhubarb season, and that means it’s time to make some Strawberry Rhubarb Oat Bars. If you grow rhubarb or strawberries in your garden, then this easy recipe is the perfect way to use them up! Otherwise, you can buy fresh rhubarb and sweet strawberries from your local grocery stores.

The texture of these Oatmeal Bars is similar to my Skillet Strawberry Rhubarb Crisp. The main difference is that when making these bars you have a strawberry and rhubarb filling packed together between two layers of the oatmeal crumble mixture and baked, while crisps are made with a fruit layer on the bottom and the oatmeal crumb on top.

Don’t feel like making bars? This Strawberry Rhubarb Crumble Pie will be the perfect dessert for your summer cookouts!

What does Rhubarb Taste like?

You’re probably pretty familiar with strawberries, but if you’ve never had rhubarb, you might be hesitant to try it! Let me ease your fears!

• Raw rhubarb is generally a pretty tart and sour vegetable, which is why it’s often paired with something sweet.
• When raw, rhubarb is crunchy like celery, but it softens as it cooks. 
• You can eat the stalk of rhubarb raw or cooked. When I was little, we’d pick the rhubarb that was in my grandmother’s yard, and I’d eat it raw dipping the stalk into a bowl of sugar. It was a delicious springtime treat and I still enjoy eating it that way today!
• The best time to find fresh rhubarb is in the spring, as it doesn’t do well in the heat. Most rhubarb is harvested in late winter/early spring.
• Rhubarb is a delicious addition to a lot of different dessert recipe, like this Rhubarb Sponge Cake. Soft and fluffy with chunks of rhubarb, this easy cake can be ready in less than an hour.

Strawberry Rhubarb Bars Ingredients

Here’s what you need to make these tasty bars:

For the strawberry rhubarb filling-

• Diced strawberries
• Diced rhubarb
• Granulated white sugar
• Cornstarch
• Fresh lemon juice
• Cinnamon
• Kosher salt

For the crust-

• Rolled or old-fashioned oats
• All-purpose flour
• Light brown sugar
• Unsalted butter, melted

Make sure to review the recipe card for specific amounts and detailed directions.

How to make Strawberry Rhubarb Oatmeal Bars

These oatmeal bars come together quickly and easily. To save time, wash and dice your strawberries and rhubarb ahead of time and keep them in the fridge until you’re ready to bake!

1. First, preheat the oven to 400°F. Prepare an 8×8-inch square baking pan by coating it generously with butter. You could also use aluminum foil or parchment paper hanging over the sides, but make sure to spray the foil with cooking oil.
2. Next, mix the granulated sugar, cornstarch, cinnamon, and salt together in a medium bowl. Add the rhubarb and strawberries and stir to coat. Drizzle the lemon juice over the fruit and stir again to coat. Set this aside while preparing the crust.
3. Now combine the flour, oats, and brown sugar in another large bowl with a rubber spatula. Pour in the melted butter and stir to combine. If the mixture is too wet add a little more flour.
4. Press just under half of the oat mixture into the bottom of the pan for your bottom crust.
5. Spread the fruit mixture on top of the oatmeal crust. Note—if there is a lot of extra liquid in your fruit bowl, use a slotted spoon to transfer the fruit. Otherwise, the bottom of the bars may get soggy.
6. Scatter the crumb mixture topping on top of the fruit mixture evenly. It won’t cover it completely, but that’s okay!
7. Finally, bake for 20-25 minutes until the fruit filling is bubbly and the crumble topping is lightly golden brown. Move the pan to a wire rack to cool before cutting.

Cut and serve these strawberry bars as-is (they are delicious warm or cold.) Or consider serving these like a strawberry rhubarb crisp with some whipped cream or a scoop of vanilla ice cream. I know we like to.

Recipe Substitutions

• You can use quick oats instead of old-fashioned oats, but the texture will be different. I much prefer using old-fashioned oats.
• Substitute maple syrup or agave syrup for the sugar.
• Use almond flour or oat flour instead of all-purpose flour for a gluten-free treat.
• Fresh lemon juice is best, but you can use the bottled kind.
• Add a splash of vanilla extract for added flavor
• You can use salted butter for the crust, but then I would omit the salt from the recipe.

FAQs

Can I use frozen strawberries and rhubarb for this recipe?

Yes, you can use either fresh or frozen rhubarb and strawberries for these oatmeal bars. Just make sure the fruit is completely thawed beforehand. I usually put mine in the refrigerator the night before I plan to bake it, and then drain any excess liquid.

How do I store leftover Rhubarb Oatmeal Bars

Store these bars in an airtight container at room temperature for up to 2 days. If you want them to last longer, store them in the fridge for up to 5 days.

Can you freeze Strawberry Oatmeal Bars?

Yes, these bars freeze well! Slice and wrap individually in plastic wrap, then store in a freezer bag. Thaw at room temperature for a few hours or overnight.

Can I make a larger batch of these?

Yes, you can definitely double the recipe and make it in a 9×13 inch baking dish. 

Berry Recipes To Try

Spring and summer make me think of all things “berry”! Here are some of my favorite recipes that feature berries:

• Mixed Berry Scones
• Baked Berry Oatmeal
• Almond Berry French Toast Casserole
• Red, White, and Blue Berry Delight
• Berry Blast Green Smoothie

Strawberry Rhubarb Recipes

I love a good pie, and this Strawberry Rhubarb Pie with a lattice top is definitely one of my favorites. There’s nothing like a good pie crust, and that filling is perfection. Like these bars, when a slice is topped with a scoop of vanilla ice cream, it’s super hard to resist!

Intimidated by making a pie crust? Then this Strawberry Rhubarb Galette would be an easy option. Make the crust, add the filling and then fold the edges up around the sides and you’ve got a great weeknight dessert or one that’s well-suited for a special occasion, too.

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Strawberry Rhubarb Oatmeal Bars

Easy Strawberry Rhubarb Oatmeal Bars are a delicious afternoon treat! These mouthwatering oatmeal bars combine tart rhubarb with fresh strawberries for the perfect combination of springtime flavors!

Course Dessert

Cuisine American

Keyword Strawberry Rhubarb Oatmeal Bars

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 9 servings

Calories 259kcal

Author Lynne Feifer

Ingredients

Strawberry Rhubarb Filling

• 1 ½ cups rhubarb
• 1 ½ cups strawberries hulled and chopped, See Note*
• ⅓ cup granulated sugar
• 1 ½ tablespoons corn starch
• ¼ teaspoon cinnamon
• ¼ teaspoon kosher salt
• 1 ½ teaspoons lemon juice

Oatmeal Crust

• 1 cup all-purpose flour
• ½ cup packed light brown sugar
• ¾ cup old fashioned or rolled oats *See Note
• ½ cup butter melted

Instructions

• Preheat oven to 400°F, and prepare an 8 X 8-inch baking dish by coating it generously with butter.
• Mix the granulated sugar, cornstarch, cinnamon and salt together in a medium mixing bowl. Add the rhubarb, and strawberries, and coat well. Add the lemon juice and mix well again. Let sit while preparing the crust.
• In another medium mixing bowl, stir together the flour, oats, and brown sugar. Pour in the melted butter and stir to combine.
• Using a little under half of the mixture, press it into the bottom of the pan. Put the fruit on top of the crust. Depending how much liquid there is in the strawberry rhubarb bowl, you may have to use a slotted spoon otherwise, the bottom of the bars will be too soggy. Sprinkle the remaining crust over the top of the fruit filling (it won't cover it completely).
• Bake for 20-25 minutes until the crust is lightly golden. Allow to cool completely before slicing into bars to serve.

Notes

• You can use either fresh or frozen rhubarb and strawberries for this recipe. Just make sure the fruit is completely thawed beforehand. I usually put mine in the refrigerator the night before I plan to bake it.
• Quick oats can be substituted for the old fashioned oats, but the texture will be different, so I much prefer to use the old fashioned.

Nutrition

Serving: 1serving | Calories: 259kcal | Carbohydrates: 39g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 151mg | Potassium: 155mg | Fiber: 2g | Sugar: 21g | Vitamin A: 339IU | Vitamin C: 16mg | Calcium: 41mg | Iron: 1mg

The post Strawberry Rhubarb Oatmeal Bars appeared first on 365 Days of Baking.

This Dream Bar recipe, like many of my others, is perfect for summer parties or dessert after a special event. While it takes a bit of time to prepare these strawberry lemonade bars, I promise that the end result is well worth the effort! 

 Recipe Notes

• Use the amounts of water in this recipe required to mix the strawberry gelatin. DO NOT use the amounts listed in the box instructions. We want a more stable gelatin and less of it.
• If the strawberry cream mixture is left in the refrigerator for more than one hour, the gelatin will harden and form. This isn’t an issue unless you want a completely creamy layer for the top with NO strawberry or red gelatin specks. 
• Images in this post depict a halved recipe made in an 8 x8-inch baking pan, so the cheesecake and strawberry cream layers will be thinner when made in a 9 X 13-inch pan. 
• Know that if you divide this recipe in half to make in an 8 X 8 or 9 X 9-inch pan that there may be some leftover Strawberry Cream Layer. But that’s ok! It’s delicious eaten on it’s own with a bit of whipped cream.

Ingredients for Strawberry Lemonade Dream Bars

Here’s what you need to make these creamy strawberry lemon bars:

Nilla Wafer Crust

• Nilla Wafer Cookie Crumbs (about 90 cookies worth)
• Salted or Unsalted butter – either is fine

Strawberry Cream Layer

• Strawberry JELL-O: you need 7 ounces so one large package or two smaller packages will work.
• Boiling water
• Cold water
• Cream cheese (room temperature)
• Cool Whip

Cheesecake Layer

• Cream cheese (yes, you need this for both layers!)
• Powdered sugar
• Fresh lemon juice
• Fresh lemon zest
• Cool Whip

Additional Ingredients

• Fresh strawberries, hulled and sliced
• More Cool Whip (or use my Stabilized Whipped Cream Recipe)

Review the recipe card below for the exact amounts needed for each ingredient!

How to Make Strawberry Lemonade Dessert Bars

Let’s make these Strawberry Dream Bars one layer at a time. We’ll start with the buttery shortbread-style crust!

Nilla Wafer Crust

1. Prepare a 9 X 13-inch baking pan by spraying it with cooking spray.
2. In a medium bowl, melt butter in a microwave for about 30 seconds. Stir and melt for another 5-10 seconds, if necessary.
3. In a food processor, pulse the Nilla Wafers until they are fine crumbs. Add the cookie crumbs to the melted butter and mix with a rubber spatula until all are well incorporated. If you don’t have a food processor, you could use a blender, or do it by hand with a pastry blender.
4. Pour the crumb mixture into the prepared pan and spread, pressing down to create an even crust. Place the pan into the freezer while preparing the rest of the recipe for a minimum of 30 minutes.

Strawberry Gelatin

1. In a large bowl, mix the strawberry gelatin with 1 1/2 cups boiling water. Stir until dissolved. Add the 1 1/2 cups cold water and stir. Place into refrigerator until completely cooled, but not set – about 10 minutes.

Strawberry Cream Layer

1. In a mixing bowl, beat 16 ounces of the cream cheese until smooth.
2. Using a ladle, slowly add in the chilled gelatin mix while mixing everything together. This could take 8-10 minutes depending on how slowly you add it and how well incorporated you want it. The more slowly you pour in the gelatin, the smoother the mixture will be without any lumps of cream cheese. Once it is completely smooth, place the bowl into the refrigerator to chill and thicken for one hour.

Lemon Cheesecake Layer

1. In the bowl of a stand mixer fitted with the paddle attachment, beat another 12 ounces of cream cheese, the confectioners’ sugar, lemon juice, and lemon zest together until smooth and creamy. With a rubber spatula, fold in 1 1/2 cups of the Cool Whip to the lemon mixture.
2. Place dollops of the cream cheese mixture onto the frozen crust and with an offset spatula, spread to form an even layer.
3. Scatter the diced strawberries evenly over the top of the cheesecake layer.

Assembly

1. After the Strawberry Cream mixture has been refrigerated for an hour, fold in 4 cups of the Cool Whip with a rubber spatula until evenly distributed and smooth.
2. Gently pour the strawberry cream over the strawberries and cheesecake layer and spread evenly with an offset spatula.
3. Place into the refrigerator for a minimum of 6 hours, but it’s best if refrigerated overnight.

How to serve Strawberry Lemonade Dream Bars

When slicing, run a large knife under hot water, dry it off, and then slice through the bars, repeating with each cut. This will help make clean cuts.

Serve with dollops of additional Cool Whip or my Stabilized Whipped Cream, fresh strawberries, and lemon zest.

How to store Dream Bars

Keep these bars tightly covered in an airtight container in the fridge for another 2 days. Serve leftovers directly from the fridge!

More Dream Bars to Try

If you love easy recipes like these no-bake desserts, you’ll love the rest of my Dream Bar recipes.
 There’s a flavor for everyone!

• Peanut Butter and chocolate are always a delicious combination, so try my Chocolate Peanut Butter Dream Bars.
• Like chocolate, caramel, and pecans? Then these Easy No Bake Turtle Dream Bars will remind you of those candies everyone loves so much.

You can also choose to go with a fruit-flavored one.

• I’ve got these sweet Strawberry Cheesecake Dream Bars, and this one made with chocolate AND strawberries.
• Banana lovers will enjoy this one too!

​More of the Season’s Most Iconic Desserts

• ​Try this Classic Lemon Bar recipe!
• You’ll love this Strawberry Shortcake Recipe too. Anything made with fruity strawberries is perfect for spring!
• I love recipes made with Lemon Curd, like the layers of lemon in these Lemon Dream Bars, or this Lemon Poke Cake.

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Strawberry Lemonade Dream Bars

Enjoy your favorite summer drink in these creamy no bake Strawberry Lemonade Dream Bars with sweet strawberries and fresh lemon juice! A strawberry cream layer on lemon cheesecake, and Nilla wafer crust will have your taste buds singing!

Course Dessert

Cuisine American

Keyword Strawberry Lemonade Dream Bars

Prep Time 30 minutes minutes

Freezing and Refrigeration 6 hours hours 30 minutes minutes

Total Time 7 hours hours

Servings 18 servings

Calories 456kcal

Author Lynne Feifer

Ingredients

• 16 ounces Cool Whip (2) 8 oz. tubs, divided or 2 recipes of my Stabilized Whipped Cream, divided
• 16 ounces strawberries washed, hulled and diced small. Plus additional for serving, if desired.

Nilla Wafer Crust

• 3 cups Nilla Wafer Cookie Crumbs about 90 cookies
• 10 tablespoons butter

Strawberry Cream Layer

• 7 ounces package strawberry jello (2) 3.5 ounce packages
• 1 ½ cups boiling water
• 1 ½ cups cold water
• 16 ounces cream cheese room temperature
• 4 cups Cool Whip

Cheesecake Layer

• 12 ounces cream cheese room temperature
• 1 ½ cups powdered sugar
• 3 tablespoons fresh squeezed lemon juice
• 1 tablespoon fresh lemon zest plus some set aside for garnish, if desired
• 1 ½ cups Cool Whip
• remaining ½ cup Cool Whip, Stabilized Whipped Cream or canned whipped cream for serving if desired
• additional strawberries for serving if desired

Instructions

Nilla Wafer Crust

• Prepare a 9 X 13-inch baking pan by spraying it lightly with cooking spray.
• In a medium bowl, melt the 10 tablespoons of butter in a microwave for about 30 seconds. Stir and melt for another 5-10 seconds, if necessary.
• In a food processor, pulse the Nilla Wafers until they are fine crumbs. Add the cookie crumbs to the melted butter and mix with a rubber spatula until all is well incorporated.
• Pour into the prepared baking dish and spread, pressing down to create an even crust. Place pan into the freezer while preparing the rest of the recipe for a minimum of 30 minutes.

Strawberry Gelatin

• Into a large bowl, mix the strawberry gelatin with 1 1/2 cups boiling water. Stir until dissolved. Add the 1 1/2 cups cold water and stir. Place into refrigerator until completely cooled, but not set – about 10 minutes.

Strawberry Cream Layer

• In a mixing bowl, beat 16 ounces of the cream cheese until smooth.
• Using a ladle, slowly add in the chilled gelatin mix while mixing everything together. This could take 8-10 minutes depending on how slowly you add it and how well incorporated you want it. The more slowly you pour in the gelatin, the smoother the mixture will be without any lumps of cream cheese. Once completely smooth, place into refrigerator to chill and thicken for one hour. *See Note.

Lemon Cheesecake Layer

• In another large mixing bowl, beat another 12 ounces of cream cheese, the confectioners' sugar, lemon juice, and lemon zest together until smooth and creamy. With a rubber spatula, fold in 1 1/2 cups of the Cool Whip.
• Place dollops of cheesecake mixture onto the frozen crust and with an offset spatula, spread to form an even layer.

Fresh Strawberries

• Scatter the diced strawberries evenly over the top of the cheesecake layer.

Strawberry Cream Layer – continued

• After the Strawberry Cream mixture has been refrigerated for an hour, fold in 4 cups of the Cool Whip with a rubber spatula, combining until evenly distributed and smooth.
• Gently pour the strawberry cream over the strawberries and cheesecake layer and spread evenly with an offset spatula.
• Place into the refrigerator for a minimum of 6 hours, but best if refrigerated overnight.
• When slicing, run a large knife under hot water, dry off, and then slice through the bars, repeating with each cut. This will help make clean cuts.
• Serve with dollops of additional Cool Whip or my Stabilized Whipped Cream, fresh strawberries, and lemon zest.

Notes

• Use the amounts of water in this recipe required to mix the strawberry gelatin. DO NOT use the amounts listed in the box instructions. We want a more stable gelatin and less of it.
• If strawberry cream mixture is left in the refrigerator for more than one hour, the gelatin will harden and form. This isn’t an issue unless you want a completely creamy layer for the top with NO raspberry or red gelatin specks. 
• Images in post depict half of the recipe, so the cheesecake and strawberry cream layers may be thinner when made in a 9 X 13-inch pan. 
• Know that if you divide this recipe in half to make in an 8 X 8 or 9 X 9-inch pan that there may be some of the Strawberry Cream Layer that won’t fit. But that’s ok! It’s delicious eaten on it’s own with a bit of whipped cream.

Nutrition

Serving: 1serving | Calories: 456kcal | Carbohydrates: 50g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 302mg | Potassium: 170mg | Fiber: 1g | Sugar: 36g | Vitamin A: 874IU | Vitamin C: 16mg | Calcium: 103mg | Iron: 0.2mg

The post Strawberry Lemonade Dream Bars appeared first on 365 Days of Baking.

I am a sucker for anything strawberry. I mean, they are my favorite fruit. Strawberry dessert recipes like my Strawberries Lenox Shortcake, Strawberry Rhubarb Galette, and even this Lattice Strawberry Rhubarb Pie are perfect for summer, too!

So, when I saw this Strawberry Pretzel Pie recipe in my friend Christi’s (of Love From the Oven), My Little Pony Baking Book, I just had to make it. If you like Strawberry Pretzel Salad, then you’ll love this recipe even more! And who doesn’t love dessert?

Look at how colorful this book is! I absolutely love it!
It’s full of so many incredible recipes, like this Lemon Cake with Lemon Glaze.

The History of Strawberry Pretzel Pie

Strawberry pretzel pie has a rich history and a devoted following. It first gained popularity in the southern United States, where the combination of sweet and salty flavors is highly desired. The origins of this dessert can be traced back to the 1960s when it was commonly found in “salad” form. Over the years, the recipe evolved and gained recognition as a pie, eventually earning its place as a beloved classic.

Ingredients for Strawberry Jello Pretzel Pie

Let’s break the ingredients down into three separate layers. Here’s what you’ll need:

Pretzel Pie Crust

• 3 cups small pretzels
• 4 tablespoons brown sugar
• ½ cup unsalted butter, melted

Cheesecake Layer Filling

• 8 ounces cream cheese, softened
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• ¼ cup granulated sugar
• ½ cup heavy cream

Strawberry Pie Filling

• 4 cups fresh strawberries, washed and cut
• ¼ cup sugar
• ½ cup water
• 1 tablespoon lemon juice
• 3 tablespoons strawberry gelatin mix
• 2 tablespoons corn starch

How to make this recipe for Strawberry Pretzel Pie

Again, let’s walk through this recipe one layer at a time.

Making the salty pretzel crust

1. Heat oven to 350°F.
2. In a mixing bowl, combine the crushed pretzels, melted butter, and brown sugar. Mix until well combined.
3. Press the pretzel mixture into the bottom of the pie dish, forming an even layer.
4. Bake the crust in the preheated oven for 10 minutes, or until it sets. Remove the crust from the oven and let it cool completely.

Cheesecake Layer

1. In a large bowl, mix the softened cream cheese, lemon juice, lemon zest, and sugar with an electric mixer until light and fluffy.
2. In a separate bowl, beat the heavy cream until you have stiff peaks, and then fold it into the cream cheese mixture.
3. Pour the cheesecake filling on top of the cooled pie crust, then place it in the refrigerator for at least 2 hours to set.

Prepare the Strawberry Filling

1. Now that the pie is set and ready, it’s time to prepare the strawberry filling and layer it on top of the creamy filling.
2. In a medium saucepan, combine the sugar, water, lemon juice, gelatin mixture, and cornstarch. Bring it to a boil over medium heat and allow it to bubble for just one minute. It will thicken and will then be perfect to pour over the strawberries.
3. Pour the gelatin mixture over the washed and cut strawberries and gently toss to completely cover. Smells delicious, doesn’t it?
4. Gently place the coated strawberries over the cheesecake layer, filling in any empty spaces. The trick here is don’t let any of the white cheesecake layer show through the top!
5. Place the pie into the refrigerator for a minimum of four hours before serving.

Isn’t she GORGEOUS??!!

Tips and Tricks for Strawberry Pie with Pretzel Crust

To ensure your strawberry pretzel pie turns out perfectly every time, consider these helpful tips:

• Cut the strawberries in various sizes. This will make sure you don’t have any empty spots on the top of your pie. Everyone has to have a lot of strawberries on their slice, right?
• Crush the small pretzels by using a food processor. If you don’t have a food processor, you can place the pretzels into a large plastic freezer bag, seal the bag, and crush them with a rolling pin. Then add the crushed pretzels to a mixing bowl with the other crust ingredients. A blender will work as well.
• The key to a perfect crust is to really pack it down! Use clean, greased hands or a flat-bottomed measuring cup. Press the edges and sides of the pie crust first, then press mixture down into the bottom of the pie pan.
• Grease the pie pan to make it easier to remove the slices when serving.
• Top with a dollop of Cool Whip, my substitute for Cool Whip- this Stabilized Whipped Cream, or fresh homemade whipped cream before serving!

How to store leftover Strawberry Pretzel Pie

Store the pie in an airtight container in the refrigerator for 3-5 days. Note—the crust will begin to soften over time.

Can you freeze Strawberry Pie?

Yes, you can freeze this pie for up to 3 weeks! Store it tightly covered in the freezer. You can serve it right from frozen if you want, just let it thaw about ten minutes before slicing and serving. Or let it thaw in the fridge overnight before serving for a softer pie.

More Delicious Pie Recipes

You can’t go wrong with a pie, and they’re great for summer desserts, too! This No-Bake Peanut Butter Pie will cool you off in the dog days of summer. And if you don’t want to turn the oven on? Then make this No-Bake Blueberry Pie or this No-Bake Nutella Snickers Pie! Everyone will love all of them!

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Strawberry Pretzel Pie

Strawberry Pretzel Pie combines fresh strawberries, salty pretzels, and cheesecake into one heavenly treat. Reminiscent of the Strawberry Pretzel Salad we all love so much, it's now in dessert form!

Course Dessert

Cuisine American

Keyword Strawberry Pretzel Pie

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Refrigeration 6 hours hours

Total Time 6 hours hours 40 minutes minutes

Servings 8 people

Calories 477kcal

Author Lynne Feifer

Ingredients

Pretzel Pie Crust

• 3 cups small pretzels
• 4 tablespoons brown sugar
• ½ cup unsalted butter melted

Cheesecake Layer Pie Filling

• 8 ounces cream cheese softened
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• ¼ cup sugar
• ½ cup heavy cream

Strawberry Layer Pie Filling

• 4 cups fresh strawberries washed and cut
• ¼ cup sugar
• ½ cup water
• 1 tablespoon lemon juice
• 3 tablespoons strawberry gelatin mix measured straight from box
• 2 tablespoons corn starch

Instructions

• Preheat oven to 350°F.

Pretzel Pie Crust

• Place all piecrust ingredients into a food processor and process until the ingredients resemble the texture of wet sand.
• Press crust mixture into the bottom and of the sides of a greased 9" pie pan.
• Bake for 10 minutes. Allow to cool completely prior to filling.

Cheesecake Filling

• To make filling, in a large bowl using an electric mixer, combine cream cheese, lemon juice, lemon zest and sugar until light and fluffy.
• In a medium bowl, beat heavy cream until stiff peaks form. Fold whipped cream into the cream cheese mixture just until combined, then spread into prepared pie crust. Chill in refrigerator for 2 hours.

Strawberry Layer

• In a medium saucepan, combine sugar, water, lemon juice, dry strawberry gelatin and cornstarch. Bring to boil over medium heat and let bubble for 1 minute. Remove from heat.
• Place cleaned and cut strawberries in a bowl, and pour strawberry glaze mixture over strawberries. Toss to coat strawberries in glaze. Spoon strawberry mixture onto cheesecake mixture. Refrigerate for at least 4 hours prior to serving.

Nutrition

Serving: 1g | Calories: 477kcal | Carbohydrates: 54g | Protein: 6g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 82mg | Sodium: 494mg | Potassium: 209mg | Fiber: 2g | Sugar: 26g | Vitamin A: 965IU | Vitamin C: 44.1mg | Calcium: 63mg | Iron: 2mg

This post was originally published July 11, 2019. It has been updated in format and with pictures on May 3, 2024.

I knew when I opened her My Little Pony Baking Book and saw Christi’s recipe for Strawberry Pretzel Pie that I just knew it was the recipe I had to make.
This book is one of the most beautiful cookbooks I have in my collection. Besides the fact that she’s got so many delicious baking recipes, each item is accompanied by gorgeous and colorful pictures.

This book needs to be in every baker’s kitchen. These recipes are near and dear to Christi’s heart because they are all of her family favorites and they’re all in this beautiful book.

It will make a great gift for those My Little Pony lovers in your life, grandchildren, grandmother’s, mom or anyone who loves to bake.

The post Strawberry Pretzel Pie appeared first on 365 Days of Baking.