When I was 6 and my sister Kendra was 3, we dressed as characters from Strawberry Shortcake for Halloween. Because she was smaller, Kendra was Strawberry Shortcake, and I was the Purple Pie Man. I believe that was about the only time in our lives that my parents got us store-bought costumes, otherwise my mom made them. I will also never forget how some guy at one house thought we were a maid and a butler. I remember feeling very indignant that he didn’t know who we were.
But all that aside, I found during one of my hours-plus stretches on Pinterest a recipe for Strawberry Shortcake Bars. And I decided I needed to make them.
Part shortcake, part cheesecake, they are nothing short of delicious.
Graham cracker crust on the bottom, strawberry cheesecake filling in the middle, and topped with struesel. And let’s be honest…I could eat the graham cracker crust mixture and the struesel independently of the cheesecake mixture…Which I could also eat as-is.
The original post showed a glaze drizzled over top of the bars…I opted not to do that, nor did I include the banana, or the chopped up fruit. That was more due to laziness on my part–I just didn’t feel like whisking together anything else. But I don’t think they really needed much else.
And in spite of the recommendation in the original recipe, I did not wait until they completely cooled before I cut into them. I figured two hours on a cooling rack was good enough! Plus, I’m kind of figuring that maybe if they’re cut and air can flow between them, as long as the filling doesn’t ooze out (I think it’s pretty well set now), they’ll be fine.