STRAWBERRY SHORTCAKE BARS

Is your family like us in that we never need an excuse to make dessert? 😉 It might be a little worrisome, but it’s pretty upsetting to the kids if there isn’t a dessert after dinner. And I’m not talking about OUR kids. I’m talking about my parents’ kids… The ADULTS! It’s no secret that we have dessert after every wonderful Sunday meal… and weekday meals… and Friday night for funsies (we’re awesome like that!) Often, we have a birthday (or five), to celebrate that month, so we feel a little more justified in our sugar overloads (like we really need justification?)

May happens to be Carpenters month! My son was born in May so we celebrate with cake or cupcakes. But he was born on our anniversary, so we have to celebrate the day after with cookies or cake. A few days later is my birthday, so we do more celebrating with more treats, or in this case, scrumptious Strawberry Shortcake Bars (there may have been pazookie in there too)!

INGREDIENTS

BUTTERVANILLA CAKE

• 1/2 cup butter softened
• 1 cup granulated sugar
• 2 eggs
• 1 tsp baking powder
• 1/4 tsp salt
• 1 1/2 cups all purpose flour
• 3/4 cup milk
• 1 tsp pure vanilla extract
• 1 pint strawberries

FROSTING

• 8 oz cream cheese softened
• 1/4-1/2 cup powdered sugar
• 8 oz cool whip frozen

INSTRUCTIONS

• In a large bowl, beat together sugar and butter until creamy. Mix in eggs, baking powder and salt. Alternate between adding in the flour and milk, beating after each addition. Beat until all ingredients are combined. Stir in vanilla extract.
• Pour batter evenly into a greased and floured a 9 x 13 inch baking dish.
• Bake at 350 for 18-20 minutes until a toothpick comes out clean. We sure not to over bake. Cake should be flat and light in color. Let cool completely. Set aside.
• For full instructions please see : lilluna.com

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