Strawberry Cookie Bars (Print View)

Soft, buttery bars with fresh strawberries and creamy white chocolate chunks, ideal for warm-weather treats.

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1/2 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 1/4 cup light brown sugar, packed
08 - 1 large egg
09 - 1 teaspoon vanilla extract

→ Add-ins

10 - 1 cup fresh strawberries, diced
11 - 3/4 cup white chocolate chunks

# Method:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter, granulated sugar, and brown sugar together until light and creamy, approximately 2-3 minutes.
04 - Add egg and vanilla extract to the butter mixture, mixing until fully combined.
05 - Gradually add dry ingredients to wet mixture, stirring just until combined. Do not overmix.
06 - Gently fold diced strawberries and white chocolate chunks into the dough.
07 - Spread dough evenly into the prepared baking pan.
08 - Bake for 22-25 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
09 - Cool completely in the pan on a wire rack before lifting out and cutting into 16 bars.

# Expert Advice:

01 -
  • They're impossibly soft—like eating a warm cookie bar that somehow stayed tender instead of turning to rocks by day two.
  • Fresh strawberries and white chocolate together taste like spring decided to settle into buttery dough and stay there.
  • Takes maybe 20 minutes of actual work, then the oven does the thinking for you.
02 -
  • If your strawberries release too much liquid, your bars can turn mushy—pat them completely dry after dicing, and if you're using frozen berries, thaw and squeeze them gently in paper towels first.
  • Don't overbake these thinking they need to be completely firm; they firm up as they cool, and pulling them out with that slight jiggle in the center is what keeps them tender.
03 -
  • Room temperature butter creams better and faster—if yours is still cold, cut it into chunks and let it sit for 10 minutes while you gather other ingredients.
  • Don't use a mixer for folding in the strawberries and chocolate; use a spatula or wooden spoon so you preserve the berry shape and keep the texture light.
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