Fresh Strawberry Pie Bars
Fresh Strawberry Pie Bars are an easy and delicious summer dessert recipe with a quick sugar cookie crust made from a package and topped with a luscious layer of sweetened cream cheese and strawberry glaze.
Servings: 10
Equipment
- Hand Mixer
Ingredients
Crust
- 17.5 oz pouch Betty Crocker sugar cookie mix
- 1/2 c. Butter softened
- 2 T Flour
- 1 Egg
Filling
- 16 oz cream cheese
- 1 tsp. vanilla extract
- 2/3 c. powdered sugar
- 2 quarts strawberries
Glaze
- 1/2 c. water
- 2 Tbsp. cornstarch
- 2 Tbsp. flour
- 3/4 c. sugar
Instructions
- Preheat oven to 350°. In a medium bowl, combine the crust ingredients until it is a fine moist crumb consistency. Press the mixture into a sprayed 9x13 pan.
- Bake at 350° for 10-12 minutes, or until the edges are lightly golden brown. Allow to cool to room temperature.
- Meanwhile, clean and quarter all of the strawberries. Add 1 cup of strawberries to a medium saucepan along with the sugar. Using a potato masher, mash the strawberries until there are no large chunks left.
- Add the cornstarch, flour and water to the mashed strawberries and whisk over high heat until it comes to a boil. Cook for 2 minutes at a boil and remove from the heat to cool. Set aside.
- In a medium bowl, beat the cream cheese with a hand mixer until it is smooth. Add the vanilla and powdered sugar and beat until well combined.
- Spread the cream cheese mixture over the cooled sugar cookie layer. Pat the remaining strawberries dry with a paper towel and arrange them on top of the cream cheese.
- Top the strawberries with the cooled strawberry glaze. Serve or refrigerate up to 3 days.