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@idhttps://12tomatoes.com/#website
urlhttps://12tomatoes.com/
name12 Tomatoes
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@idhttps://12tomatoes.com/#organization
name12 Tomatoes
descriptionMaking Mealtime Meaningful
urlhttps://12tomatoes.com/
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@idhttps://12tomatoes.com/strawberry-shortcake-squares/#recipe
headline
nameStrawberry Shortcake Squares
descriptionThe crumb topping is out of this world.
urlhttps://12tomatoes.com/strawberry-shortcake-squares
inLanguageen-US
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makes 9-12 squares
Course: Dessert
Cuisine: American
Diet(s): Vegetarian, Vegetarian
Allergen(s): Milk, Eggs, Wheat, Gluten, Milk, Eggs, Wheat, Gluten
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Strawberry Shortcake Squares

Strawberry Shortcake Squares

4 from 6 votes
Course: dessert
Cuisine: American
Servings: Makes 9-12 squares
Calories: 527kcal
Author: Rose Heichelbech

For the cake:

  • 1 box vanilla cake mix
  • 2 eggs
  • 1/3 cup vegetable oil

For the topping:

  • 1 (3oz) package strawberry Jell-o mix
  • 1 stick unsalted butter, softened and divided
  • 1 cup all-purpose flour, divided
  • 1 (3 oz) package vanilla instant pudding mix

For the frosting and assembly:

  • 1 (8 oz.) package cream cheese, softened
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 (8 oz) tub Cool Whip topping, thawed
  • 1/2 cup diced strawberries

Preparation

  1. Preheat oven to 350˚F. In a large bowl combine cake ingredients and mix until just combined. Pour into a greased and lined 9”x9” baking dish. Mixture will be thick. Pour into pan and press into corners and level using hands. Bake for 20 minutes. Allow to cool for 1 hour before topping.
  2. In a small bowl combine Jello mix, half stick of butter and 1/2 cup of flour. In another bowl combine vanilla pudding mix with remaining topping ingredients. Sprinkle strawberry tipping on a baking sheet and on another sheet spread out the vanilla topping. Bake for 5-8 minutes at 350˚F. Do not leave unattended as the topping can easily burn.
  3. Allow topping to cool while you prepare the frosting by combining all frosting ingredients together using an electric mixer. Spread frosting over cooled base, then sprinkle with topping and strawberry pieces. Cut into 9-12 bars. Keep uneaten portions in refrigerator.