Reminiscent of classic gooey butter cakes, these bars are packed with plenty of butter, made easy with sugar cookie mix, and finished with whipped cream and juicy strawberries.
INGREDIENTS
Bar
- 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
- 1/2 cup butter, softened
- 1 package (8 oz) cream cheese, softened
- 3 1/2 cups powdered sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/3 cup butter, melted
Topping
- 3 cups coarsely chopped strawberries (about 1 lb)
- 2 tablespoons powdered sugar
- 2 teaspoons fresh lemon juice
- 1 cup heavy whipping cream, whipped
DIRECTIONS
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- In large bowl, stir cookie mix and 1/2 cup softened butter until mixture forms coarse crumbs. Spread mixture evenly in pan; press lightly.
- In large bowl, beat cream cheese, 3 1/2 cups powdered sugar, eggs and vanilla with electric mixer on low speed until blended; scrape bottom and side of bowl. Beat on high speed until smooth. Beat in 1/3 cup melted butter until blended. Pour over cookie mixture; spread evenly.
- Bake 30 to 35 minutes or until golden brown. Cool completely, about 2 hours.
- Just before serving, in medium bowl, mix strawberries, 2 tablespoons powdered sugar and the lemon juice. Let stand 10 minutes, stirring occasionally. To serve, cut bars into 5 rows by 3 rows. Top each with strawberries and a dollop of whipped cream. Cover and refrigerate any remaining bars.
