Strawberry Shortcake Ice Box Bars


These ice box bars can be made a month in advance and stored in the freezer. Allow them to defrost for a day in the refrigerator before you top your bars with whipped cream and strawberries.

Prep Time:
45 mins
Bake Time:
40 mins
Chill Time:
1 hr 30 mins
Total Time:
2 hrs 55 mins


Strawberry Sauce

  • 4 cup strawberries, cut up

  • ¾ cup sugar

  • 1 tablespoon cornstarch

  • 1 teaspoon lemon zest

  • 1 tablespoon lemon juice

  • 2 tablespoon butter, cut up


  • cup butter, softened

  • cup shortening

  • 1 ½ cup sugar

  • 2 teaspoon baking powder

  • 2 teaspoon lemon zest

  • teaspoon salt

  • 2 eggs

  • 2 teaspoon vanilla

  • 4 cup all-purpose flour

  • ¾ cup whipping cream

  • 1 tablespoon sugar

For Serving:

  • ¾ cup whipping cream

  • 1 tablespoon sugar

  • 3 cup strawberries, sliced


Strawberry Sauce

  1. For Strawberry Sauce, in a blender container, puree 4 cups strawberries until smooth.

  2. In a medium saucepan combine sugar and cornstarch; stir in pureed strawberries. Cook and stir over medium heat until thickened. Cook and stir 2 minutes more. Stir in lemon zest, lemon juice, and butter. Remove from heat. Transfer to a bowl; cover surface with plastic wrap. Chill at least 1 1/2 hours.


  1. Preheat oven to 375°F. For cookies, in a large mixing bowl beat butter and shortening with an electric mixer on medium speed for 30 seconds. Add the sugar, baking powder, lemon zest, and salt. Beat until combined, scraping sides of bowl as needed. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Split dough into fourths.

  2. Grease a 9x9x2-inch baking pan. Line with parchment paper; evenly pat in a quarter of the dough. Bake 10 to 12 minutes or until edges start to brown. Cool in pan on wire rack, 1 minute. Turn out onto a wire rack; remove parchment and cool completely. As soon as pan is cool, repeat to make two more layers. For the fourth layer, line pan with enough parchment to extend up two of the pan. Bake 10 to 12 minutes. Cool final layer of cookie in pan on wire rack.


  1. In a chilled large mixing bowl, beat whipping cream and sugar until soft peaks form; set aside.

  2. Spoon half of the strawberry sauce on sugar cookie in pan. Add another cookie layer, half of the whipped cream and 2 cups of the sliced strawberries. Add another cookie, remaining berry sauce, and remaining cookie. If necessary, gently press cookie layers down. Cover and chill cookie bars and remaining whipped cream overnight.

To serve:

  1. In a chilled large mixing bowl, beat whipping cream and sugar until soft peaks form.

  2. Using the parchment paper, lift the uncut bars out of the pan. Cut into pieces. Top with whipped cream and remaining strawberries before serving.

    Strawberry Shortcake Ice Box Bars
    Andy Lyons

Make Ahead:

When preparing "lasagna" whip only 3/4 cup cream with 1 tablespoon sugar. Assemble and freeze overnight. Lift from pan and transfer to freezer storage container. Cover and freeze up to 1 month. To serve, let thaw overnight in refrigerator. If still icy, let stand at room temperature up to 1 hour. Whip remaining 3/4 cup cream with 1 tablespoon sugar; spoon atop dessert with fresh berries.

Related Articles