Last Updated on March 8, 2025 by Kimberly Stroh

Did you grow up eating the very popular strawberry shortcake ice cream bars? They’re a classic! Find that same nostalgic flavor combination of strawberry and buttery crunchiness in these Strawberry Crunch Dessert Bars with a strawberry cake base, sweet frosting, and crunchy topping. It’s the perfect blend of soft cake texture with crunch on top! I never need an excuse to make these dessert bars, but they’re great for summer days, picnics, or barbecues.

Three Layers Come Together For An Amazing Dessert

Strawberry Crunch Dessert Bars are a sweet dessert with three different layers. Bite into a soft strawberry cake layer that’s topped with a cream cheese frosting, and then they’re finished with a crunchy layer. Strawberry gelatin and Golden Oreo cookies make the irresistible crunchy topping. Keep the creamy filling of the Oreo intact because it breaks down in the food processor for a rough crumble.

Looking for even more dessert bar recipes? Check out my Butterfinger Cookie Dessert Bars and my Cherry Coconut Dessert Bars, which are a vintage classic!

Do You Need To Make These During Strawberry Season?

Nope! These Strawberry Crunch Dessert Bars get their strawberry flavor from gelatin and cake mix. It’s an artificial strawberry, so you can make these dessert bars year-round without worry. However, I love adding a fresh strawberry on top for garnish! It looks so pretty and tells everyone it’s a strawberry-flavored dessert.

How To Keep Strawberry Crunch Dessert Bars Fresh

The bars can only be frosted once the cake layer is completely cooled. When they’re finished, slice into squares and transfer leftovers to an airtight food storage container. For the best freshness, enjoy the bars within 3-4 days. I prefer not to stack the dessert bars, because the topping can be damaged. This dessert is meant to be enjoyed at room temperature.

Can You Freeze Strawberry Crunch Dessert Bars?

Yes! These Strawberry Crunch Dessert Bars can easily be frozen. Transfer them to a freezer bag and store them flat. I prefer to keep them in the back of the freezer, where temperatures are more stable. Freeze the dessert bars up to three months. To thaw, place them on the countertop for several hours until they reach room temperature again. Discard after three months.

Strawberry Crunch Dessert Bar Ingredients:

• Strawberry Cake Mix: Any brand works, but ensure it’s 13.25oz
• Butter: Unsalted sweet cream butter is what I used
• Eggs: Size large
• Strawberry Gelatin Powder: I used Jell-O brand, but the store brand works well, too
• Cream Cheese: Full-fat cream cheese
• Vanilla Extract: Adds flavor and balance
• Powdered Sugar: Sweetens the frosting (also known as confectioners sugar)
• Heavy Whipping Cream: Do not substitute with milk
• Golden Oreo Cookies: Find them in the cookie aisle

How To Make Strawberry Crunch Dessert Bars

Preheat oven to 350F. Line an 8×8-inch baking dish with parchment paper and spray with non-stick cooking spray; set aside. In a large mixing bowl combine the strawberry cake mix, ½ cup melted butter, eggs, and 2 tablespoons strawberry gelatin powder.

Spread the batter into the prepared baking dish (the batter will be thick).

Bake at 350ºF for 25 minutes. Remove from the oven and cool completely to room temperature.

In a large mixing bowl, use an electric mixer to beat together the cream cheese, ¼ cup softened butter, and vanilla extract until well combined. Add the powdered sugar and 1 tablespoon of heavy cream and beat until smooth. If the frosting is too thick, beat in one more tablespoon of heavy cream.

Spread the cream cheese frosting evenly over the strawberry bars.

Place the golden Oreos in a food processor and pulse until the cookies are broken down into rough crumbs (some bigger pieces are okay). Add the 4 tablespoons of strawberry gelatin powder and pulse to combine with the cookies. Pour in the ¼ cup melted butter and pulse just until mixed in.

Pour the cookie crumble over the cream cheese frosting and spread out evenly. Refrigerate the bars for 30 minutes, then slice and serve.