Easy Strawberry Custard Cream Bars

There’s something magical about strawberry season. The farmers’ markets are bursting with vibrant red berries, and my kitchen quickly follows suit. While I love a classic strawberry pie, sometimes I crave something a little different, a dessert that’s perfect for sharing at a summer potluck or enjoying on the porch. These Strawberry Custard Cream Bars are exactly that. They combine three layers of pure bliss: a buttery shortbread crust, a creamy, strawberry-studded custard filling, and a fluffy, tangy cream cheese topping. It’s like a strawberry cheesecake and a custard pie had a beautiful, delicious baby.

Each bite is a perfect harmony of textures and flavors. The firm crust provides a wonderful base for the soft, jiggly custard, and the light-as-air whipped topping cuts through the richness. If you’re a fan of layered desserts that celebrate fresh fruit, you’re going to fall head over heels for this recipe. It’s a showstopper that looks impressive but is surprisingly straightforward to make. For another fantastic bar recipe that uses summer berries, you have to try my Strawberry Rhubarb Cheesecake Bars!

Table of Contents

Contents List

Why make this recipe

If you need more convincing, here are a few reasons why these Strawberry Custard Cream Bars should be at the top of your baking list:

• Three Layers of Deliciousness: From the crisp shortbread crust to the creamy custard and fluffy topping, every layer offers a unique and delightful experience.
• Perfect for a Crowd: This recipe is made in a 9×13 pan and yields 16 generous servings, making it ideal for parties, barbecues, and family gatherings.
• A Celebration of Strawberries: With five whole cups of strawberries in the filling, this dessert puts fresh, seasonal fruit front and center.
• Easier Than It Looks: While it seems gourmet, the steps are simple and easy to follow, resulting in an impressive dessert without the stress.

Ingredients

• 2 cups flour
• ¼ cup sugar
• 1 cup cold butter
• 1 ½ cups sugar
• 7 Tbsp flour (just under half a cup)
• 1 cup whipping cream
• 3 large eggs, beaten
• 5 cups chopped strawberries
• 6 oz cream cheese at room temperature
• ½ cup sugar
• ½ tsp vanilla
• 1 cup whipping cream, whipped

How to make Strawberry Custard Cream Bars

Step 1: Preheat your oven to 350°F. Lightly grease a 9×13 inch baking pan. In a food processor or a medium bowl, combine the 2 cups of flour and ¼ cup of sugar for the crust. Cut in the cold butter using the processor’s pulse function or a pastry blender until the mixture looks like coarse cornmeal.

Step 2: Firmly press the crust mixture into the bottom of your prepared pan, creating an even layer. Bake for 10 minutes. This pre-baking step ensures your crust stays crisp and doesn’t get soggy.

Step 3: While the crust bakes, prepare the filling. In a large bowl, whisk together the 1 ½ cups of sugar and 7 tablespoons of flour. Gradually whisk in the unwhipped cream and the beaten eggs until you have a smooth mixture. Gently fold in the 5 cups of chopped strawberries.

Step 4: Pour the strawberry custard filling over the warm, pre-baked crust. Return the pan to the oven and bake for 40-45 minutes. The custard is done when the edges are lightly browned and set, but the center still has a slight wobble. It should not be runny. Let the bars cool completely on a wire rack.

Step 5: For the topping, beat the room temperature cream cheese with ½ cup of sugar and the vanilla extract in a separate bowl until smooth and creamy. In another bowl, whip 1 cup of whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix and deflate the cream.

Step 6: Spread the whipped topping evenly over the completely cooled custard layer. Refrigerate the bars for at least one hour to allow the topping to set firmly before slicing and serving.

How to serve Strawberry Custard Cream Bars

These bars are best served chilled, straight from the refrigerator. The coolness enhances the creamy textures of the custard and topping. For an extra touch of elegance, you can garnish each square with a fresh strawberry slice or a sprig of mint. They are a perfect standalone dessert but also pair wonderfully with a cup of coffee or a glass of iced tea on a warm afternoon.

How to store Strawberry Custard Cream Bars

Due to the custard and cream cheese topping, these bars must be stored in the refrigerator. Place them in an airtight container or cover the pan tightly with plastic wrap. They will stay fresh and delicious for up to 3-4 days. I do not recommend freezing these bars, as the custard and cream topping can separate and become watery upon thawing, altering the wonderful texture.

Tips to make Strawberry Custard Cream Bars

• Use Cold Butter: For the flakiest, most tender shortbread crust, make sure your butter is very cold. This creates little pockets of steam as it bakes, resulting in a better texture.
• Room Temperature Cream Cheese is Key: Ensure your cream cheese is fully at room temperature before mixing the topping. This is the secret to a silky, lump-free frosting.
• Don’t Overbake: Keep a close eye on the custard. You want to pull it from the oven when the center is still slightly wobbly. It will continue to set as it cools. Overbaking can lead to a rubbery texture.
• Cool Completely: Be patient and let the bars cool 100% before adding the whipped topping. If the base is even slightly warm, the topping will melt and turn into a soupy mess.
• Gentle Folding: When combining the whipped cream and cream cheese mixture, use a spatula and gentle folding motions to keep the air in the whipped cream for a light, fluffy topping.

If you love the combination of strawberry and cheesecake flavors in a bar, be sure to check out my amazing Strawberry Cheesecake Blondies as well!

FAQs About Strawberry Custard Cream Bars

Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries. However, you should thaw them completely and pat them very dry with paper towels to remove as much excess moisture as possible. Adding wet berries can make the custard too watery.

Can I make these bars ahead of time?

Absolutely! These bars are a great make-ahead dessert. You can prepare them a day in advance and keep them covered in the refrigerator. The flavors actually meld together and become even more delicious overnight.

Why is my custard filling runny?

A runny custard is usually a sign of underbaking. The center should have a slight jiggle but shouldn’t look liquid. If it seems too runny after 45 minutes, you can bake it for another 5-10 minutes, checking it frequently. Also, ensure you’re using large eggs and heavy whipping cream (35%) as specified, as these contribute to the structure.

Final Thoughts

These Strawberry Custard Cream Bars are a true summer delight. They capture the essence of fresh strawberries in a dessert that is both elegant and comforting. With a buttery crust, a rich and fruity custard, and a cloud-like cream cheese topping, this recipe is guaranteed to be a hit wherever you take it. Give it a try, and I promise it will become a new seasonal favorite!

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