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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Print

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

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