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strawberry custard cream bars
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5 from 1 vote

Strawberry Custard Cream Bars

Strawberry custard over a shortbread crust and topped with creamy whipped topping
Prep Time30 mins
Cook Time55 mins
Course: Dessert
Cuisine: Canadian/American
Keyword: strawberries and cream, strawberry custard, strawberry custard cream bars, strawberry layered dessert, strawberry shortcake
Servings: 16 bars



  • 2 C flour
  • ¼ C sugar
  • 1 C cold butter


  • 1 ½ C sugar
  • 7 Tbsp flour just under half a cup
  • 1 C whipping cream 35% cream, not whipped
  • 3 large eggs, beaten
  • 5 C chopped strawberries


  • 6 oz cream cheese at room temperature ¾ of a package
  • ½ C sugar
  • ½ tsp vanilla
  • 1 C whipping cream, whipped


  • Combine dry ingredients, cut in butter until it resembles cornmeal. You can do this in a food processor or use a pastry blender.
  • Press into a lightly greased 9x13 pan. Bake at 350° for 10 minutes.
  • Combine flour and sugar of filling ingredients. Whisk in cream and eggs. Stir in strawberries.
  • Pour filling over crust and bake at 350° for 40-45 minutes until set. Centre can be wobbly but not runny, edges will be slightly browning. Allow to cool while preparing whipped topping.
  • Beat cream cheese with sugar and vanilla. Whip cream until stiff peaks form. Fold into cream cheese mixture, incorporating well without deflating cream. Spread over cooled filling. Refrigerate to allow topping to set, about an hour, before serving.