If you are going to a picnic this weekend or are craving a delicious strawberry dessert, then you HAVE to try these Strawberry Shortcake Bars with Whipped Yogurt Cream Topping!
I grew up in Hawaii and loved the outdoor life. There is something about the smell of the grill or smoker and the taste of fresh fruit and veggies eaten off of a paper plate that just makes my soul happy!
Sunshine is the best medicine!
Jon and I are both outdoor kind of people and we kick our children outdoors as much as possible. We save TV & kindle time for when it’s dark or raining or too cold to be outdoors. I think sunshine is the best medicine for the soul.
We have been in a time of healing and rest in our family since our move to Texas. I love soaking in the sun rays and we have made the most out of the awesome weather down here and had many a picnic in our backyard, the park, and even the lake.
While using our grill and smoker to BBQ amazing meats is a total priority (Check out this Bacon-Wrapped Chicken or Kickin’ Lime Grilled Chicken), I am all about some fabulous side dishes and desserts! This time of year all I can think about is Strawberries.
It’s Strawberry Season!
The kids can’t get enough strawberries. They consume a whole basket in one snack time if I let them. When they are $.98 a pound I buy 5 or 6 pounds at a time!
These Strawberry Shortcake Bars with Whipped Yogurt Cream Topping was born for the pure purpose of being on a picnic table! I like to make them in my 9×13 Glass Pan with lid which makes it so easy to place in a cooler for traveling.
This recipe took very little time to whip up. But I do have to warn you…. If you leave it on your counter to cool, be sure to watch out for your two year old daughter who thinks any time is snack time….
She may just help herself to the cake!
I knew she had been making trouble when I walked into the house from the backyard and she took off running around the corner! Little stinker!
I used Vanilla yogurt in the cream topping instead of the normal cream cheese. It was so good! The topping is so light and refreshing. The kids begged to lick the spoons after I was done icing the cake.
- 1 pint Strawberries
- 1/2 cup Butter, softened
- 2 Eggs
- 1 cup Sugar
- 3/4 cup Milk
- 1 tsp Vanilla Extract
- 1 1/2 cup Flour
- 1 tsp Baking Powder
- 1/4 tsp Salt
- 8 oz tub Frozen Whipped Topping, thawed in fridge
- 1/2 cup Vanilla Yogurt
- 1/4 cup Powdered Sugar
- In a large bowl, beat sugar and butter until creamy.
- Beat in eggs and vanilla.
- In a separate bowl mix together flour, baking powder & salt.
- Alternate adding milk and flour mixture into butter & eggs until all ingredients are well combined.
- Bake at 350˚ for 18-20 minutes or until a toothpick comes out clean.
- Cool completely.
- Dice strawberries and set aside.
- In a large bowl whip vanilla yogurt and powdered sugar until no lumps remain.
- Gently fold in whipped topping until well combined.
- Spread whipped yogurt topping over cooled cake.
- Sprinkle diced strawberries over the top.
- Keep cold until serving.
I hope you have plans to take advantage of Strawberry season!
Tell Me: What’s your favorite Picnic dessert?
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