Strawberry Shortcake Bars

Strawberry Shortcake Bars

Cook's notes: Juicy strawberries top this flavorful butter-vanilla cake making it the perfect summer dessert. Since the suggested pan size is 9 x 13 the batter is rather thin and it is not a high cake. Using a slightly smaller rectangular pan size would be another option or a 9 x 9 pan creating a higher cake. It was a straightforward recipe, easy to put together. Recipe from divascancook.com

Ingredients:

Butter Vanilla Cake 

• 1/2 cup butter, softened
• 1 cup granulated sugar
•  2 large eggs
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1-1/2 cups flour
• 3/4 cup milk
• 1 tsp. vanilla 
• 2 cups diced strawberries

Cream Layer

• 4 oz. cream cheese, softened
• 1-8 oz. container of Cool Whip (made with real cream)
• 1/2 cup powdered sugar
• 1 tsp. vanilla 

Directions:

• Preheat oven to 350 degrees. 
• Beat sugar and butter until creamy. Mix in eggs, baking powder and salt. Alternate between adding in the flour and milk, beating after each addition . Beat until all ingredients are combined, stir in vanilla.
• Pour batter into a greased 9 x 13 pan and bake 18 minutes. Be sure not to overbake.  Let cake cool completely before adding cream layer. 
• In a large bowl, cream the cream cheese, powdered sugar and frozen whipped topping. Evenly spread cream mixture over cooled cake. 
• Dice strawberries up and refrigerate.  
• Refrigerate cake for 3 hours. To serve, cut cake in squares and top with diced strawberries.   

Helpful Baking Hints

Great link to a chart that will help you with pan conversions. 
http://dish.allrecipes.com/cake-pan-size-conversions/
27 Amazing Charts That Will Turn You Into a Baking Whiz

https://www.buzzfeed.com/rachelzarrell/get-your-sugar-on?utm_term=.ahDzjGZ60#.uneKAa8Yr