Strawberry Crunch Bars
These Strawberry Crunch Bars bring together the best parts of a classic strawberry shortcake ice cream bar, the good Old Colonel Crunch bar and a rich, chewy dessert bar. If you loved that classic ice cream treat that was available in every mom and pop store across the United States (and probably ice cream trucks everywhere, we didn’t have those, and still don’t have those up here, but if we did, I bet they carried Colonel Crunch too) then you’re going to want to pay close attention to this recipe.
This triple-layer dessert bar has a soft strawberry cake layer on the bottom, then a soft creamy frosting layer, and it’s topped with a crunchy cookie topping. Every layer of these bars plays a part in making them a stand out summer dessert. But that crunchy strawberry topping is what really makes these bars something special.
Make These In The Summer
I love to make these bars, and basically anything strawberry crunch, in the summer because we can’t find the original ice cream bars anymore. These bars are perfect for summer parties, picnics, or anytime you want a bright, fruity dessert that’s easy to share.
They’re great for potlucks, backyard barbecues, or a fun weekend bake. Since they’re best served chilled, they’re a refreshing treat on hot days.
Strawberry Crunch Bars Ingredients
This recipe delivers a dessert full of texture and flavor using a few simple ingredients. The base starts with a cake mix and gelatin for a strong strawberry flavor, while the frosting adds creaminess. The crunchy topping pulls everything together with a familiar cookie crunch.
Bar Layer:
- strawberry cake mix
- butter, melted
- eggs (No eggs in sight? These alternatives work in a pinch)
- strawberry gelatin powder
Frosting Layer:
- cream cheese, softened
- butter, softened
- vanilla extract
- powdered sugar
- heavy cream
Crunch Topping:
- Golden Oreo cookies
- strawberry gelatin powder
- butter, melted
If you can’t get enough of that old-fashioned strawberry crunch flavor, check out my other recipes: Strawberry Crunch Cake for a layered dessert, Strawberry Crunch Ice Cream Bars for a frozen version, or Strawberry Crunch Cookies for a handheld treat.
How To Store These Bars
These bars keep well in the fridge for up to three days in an airtight container. Just be aware that they are best served fresh, and leftovers will be slightly softer but still delicious.
To make them ahead of time bake the base and wrap it separately from any toppings. Make the frosting and store it in the fridge as well, let it warm slightly before spreading on the base. The crunch topping doesn’t need to be refrigerated but can be made ahead of time and sprinkled on top once the frosting is added.
Strawberry Crunch Bars
Equipment
- 8×8 baking pan
Ingredients
For the bars:
- 1 box strawberry cake mix
- 1/2 cup butter, melted
- 2 eggs
- 2 tbsp strawberry gelatin powder
For the frosting:
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 1 tsp vanilla extract
- 1/2 cup powdered sugar
- 1-2 tbsp heavy cream
For the crunch topping:
- 20 Golden Oreo cookies
- 4 tbsp strawberry gelatin powder
- 1/4 cup butter, melted
Instructions
- Preheat the oven to 350°F (175°C)
- Line an 8×8-inch baking dish with parchment paper and spray with non-stick cooking spray
- Combine the strawberry cake mix, ½ cup melted butter, eggs, and 2 tbsp strawberry gelatin powder in a large mixing bowl
- Spread the thick batter evenly into the prepared baking dish
- Bake for 25 minutes, then remove from the oven and let cool completely
For the frosting:
- Beat together the cream cheese, ¼ cup softened butter, and vanilla extract in a large mixing bowl until smooth
- Add powdered sugar and 1 tbsp heavy cream, then beat until well combined
- If the frosting is too thick, mix in 1 more tbsp of heavy cream
- Spread the cream cheese frosting evenly over the cooled strawberry bars
For the crunch topping:
- Pulse the Golden Oreo cookies in a food processor until they break into rough crumbs (some larger pieces are okay)
- Add 4 tbsp strawberry gelatin powder and pulse to combine
- Pour in ¼ cup melted butter and pulse just until mixed in
- Spread the cookie crumble evenly over the cream cheese frosting
- Refrigerate for 30 minutes before slicing and serving
Video
Nutrition
- Strawberry Pretzel Salad
- Strawberry Cheesecake Bars
- Strawberry Crunch Bars
- Easy Strawberry Ice Cream Cake
- Strawberry Butter
- Heaven On Earth Cake
- Fresh Strawberry Bread
- Fresh Strawberry Scones with Lemon Glaze
Hi, can this recipe be doubled and baked in a 9 x 13 pan? Thank you!
I haven’t done that but I don’t know why not. Let me know how it goes?
Hi. What can I use as a substitute for the cream cheese? I don’t like cream cheese. Thank you.
I’ve never tried to substitute anything for the cream cheese. Your guess is as good as mine.
Do I need to separate the cream from the cookies in the Oreos?
Nope!
I’ve searched for “Colonel Crunch Bar” numerous times over the years and never found anything.
I finally asked ChatGPT if I was experiencing some Mandela Effect-like phenomenon and it had always been “Good Humor.”
It said, “Colonel Crunch sounds like a regional or brand variation—most likely with the same composition but a different name. In Alaska and some parts of Canada, similar bars were sometimes marketed under alternate names yet still followed the vanilla‑strawberry‑crunch format.”
So I guess I’m not crazy!
And this cake looks good! I’ve made similar “crunch bars” with ice cream and a similar easy “cake” crumb with Golden Oreos and dehydrated strawberries.
But I’ll have to try this cake. It would go well with a side of ice cream.
Wow! So smart to ask chat. Never thought it would be a regional name : )
Very Tasty