Strawberries & Cream Bars
This dessert should be stored in the freezer until you're ready to serve it.
  • Crust:
  • 2.5 cups graham cracker crumbs
  • 2 tablespoons sugar
  • ½ cup unsalted butter, melted
  • Filling:
  • 1.5 cups heavy cream (35%)
  • 1 cup powdered sugar
  • 2 containers (227g each) cream cheese, room temperature
  • 1 can (300ml) sweetened condensed milk
  • 1 cup fresh pureed strawberries
  1. Preheat oven to 325F.
  2. Mix crust ingredients (graham cracker crumbs, sugar and butter) together then press into an 8”x8” baking pan.
  3. Bake for 10 minutes.
  4. Let cool completely before filling.
  5. For the filling, whip the heavy cream on high speed until stiff peaks form.
  6. Add the powdered sugar and cream cheese to the whipped cream and whip until well blended.
  7. In a separate bowl, stir together the condensed milk and strawberry puree until well combined.
  8. Stir the strawberry mixture into the whipped mixture just until blended.
  9. Pour the filling into the prepared (and cooled) crust.
  10. Place in freezer overnight before serving. Store leftovers in freezer.
Recipe by Moms & Munchkins at