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+ servings
Four Strawberry Cream Cheese Bars stacked up one on top of each other with a strawberry on top. Sitting on a plate and a pink ruffed edges napkin under the plate. Sliced strawberry on the side, mint leaves and crumbs.

Perfect Strawberry and Cream Cheese Bars

These scrumptious bars are the perfect balance of sweet and tart, creamy and crumbly.
Course Dessert
Cuisine International
Keyword bars, cream cheese, strawberry, strawberry cream cheese bars
Prep Time 5 minutes
Cook Time 45 minutes
Servings 8 Bars
Author Milena M



  • 400 g Fresh or Frozen Strawberries 14oz or 2.5 cups
  • 50 g Raw Cane Sugar 1/4 cup
  • 1 tbsp Cornstarch
  • 1 tbsp Lemon Juice
  • 260 g AP Flour, or Pastry Flour 2 cups
  • 1/4 t Salt
  • 100 g Brown Sugar(Muscovado), or Raw Cane Sugar 1/2 cup
  • 1 t Baking Powder
  • 100 g Cold Butter 7 tbsp
  • 1 Egg
  • 300 g Cream Cheese


  • Line a 10"x6" or 8"x8" baking dish with parchment paper.
  • Chop the strawberries into quoters. Place them into a frying pan with the 50g sugar, cornstarch, and lemon juice. Cook on med to low heat, for about 20min. Stir frequently.
  • Meanwhile, sift the flour into a bowl, add the salt, brown sugar, baking powder. Mix. Chop the butter into small cubes as it will be easier to work it into the flour. Add the butter into the flour mix and with your hands start mixing it in till it resembles coarse sand.
    Add the egg and mix it in. Take 1 cup out of the mixture and keep it in the fridge to use on top at the end.
    Note: You can also use a food processor and mix everything in it, just make sure not to make the texture too fine.
    Using your hands press the remaining dough into the baking dish. Transfer to the freezer for about 20min.
  • Preheat the oven to 350F(180C)
  • After the dough has harden spread the cream cheese on top. Then add the cooked strawberries and sprinkle on top the remaining 1 cup flour mixture.
  • Bake for about 40-50min (depending on your oven), or till the top is golden and bubbly.
  • Take out of the oven and let it cool completely before slicing.
  • Keep at room temperature for up to two days or freeze for up to two months.