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Cookies & Bars

Strawberry Almond Shortcake Bars

Mary Shivers Recipe shared by:
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The first time I made these strawberry shortcake flavored cheesecake bars and shared with my coworkers, I was immediately inundated with recipe requests. Two of my friends want to make these for their children's wedding receptions, both commenting about how the bars were not only delicious, but would also be an elegant dessert to serve on a buffet. The flavor combination is perfect!

  • Hands-On Time:
  • Total Time:
  • Servings: 24
  • Rating:


  • 1 packet of Duncan Hines® Frosting Creations™ Strawberry Shortcake Flavor Mix and 1 can of Frosting Creations™ Frosting Starter
  • 12 oz. strawberry flavored cream cheese, softened
  • 4 eggs
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon imitation almond extract
  • 1 (18.25 oz.) box Duncan Hines Moist Deluxe Classic White Cake Mix
  • 1/2 cup unsalted butter, softened
  • 1/2 cup sliced almonds
  • 12 large fresh strawberries, stems removed and halved
  • 3 oz. almond flavored candy coating, melted

Baking Instructions

  1. Pour pack of Duncan Hines® Frosting Creations™ Strawberry Shortcake Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
  2. Heat oven to 325 degrees.
  3. Spoon frosting mixture into a large mixing bowl. Add cream cheese, eggs, flour and extract. Beat on medium speed until smooth.
  4. In a separate bowl, beat cake mix and softened butter on low speed until crumbly. Remove 1 cup and set aside.
  5. Press remaining cake mix mixture into bottom of ungreased 13x9x2-inch baking dish.
  6. Pour frosting mixture over top.
  7. Sprinkle with reserved cake mix mixture then sprinkle with almonds.
  8. Bake for 45-55 minutes just until center is set.
  9. Cool completely in dish.
  10. Chill for 1-2 hours before cutting into 24 squares.
  11. Arrange squares on a large platter.
  12. Place a strawberry half, cut side down, on each.
  13. Place melted candy coating in a resealable plastic bag and use a toothpick to poke two small holes in a bottom corner.
  14. Drizzle candy coating over bars.
  15. Allow coating to harden before serving.
  16. Serves 24.

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Rolled fondant -vs- gum paste

Rolled fondant -vs- gum paste

Most of my customers do not like the taste of rolled fondant, so I tell them I will use buttercream icing and get it as smooth as I possibly can with the use of hot boiling water. Dip the metal spatula into the pot of boiling water and smooth down the icing. I use gum paste for some of the decorations. They seem to like the taste of gum paste better than rolled fondant. Which it is better to remove the decoration of gum paste than to romove the rolled fondant from a cake if not wanted.

level smooth cake

level smooth cake

I wanted to share a modern baking idea. I found a lid by cake marvel that helps produce a level cake. Very inexpensive compared too other level cake products out there. I have tried it with my favorite cake mixes: Duncan Hines pineapple, and strawberry. I have used the wet strips, but still have too do some trimming to get the cake nice and flat for layering and icing.

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