Strawberry Cookie Bars White (Printable)

Buttery bars filled with juicy strawberries and white chocolate chunks, ideal for warm-weather gatherings.

# 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

# How to Make It:

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 batter.
07 - Spread dough evenly into the prepared baking pan.
08 - Bake for 22-25 minutes, or until 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 Tips:

01 -
  • They're soft and chewy inside with just the right amount of structure—no crumbling disasters when you bite into them.
  • Fresh strawberries burst with juice while baking, creating little flavor pockets that surprise you in every bite.
  • White chocolate chunks add a creamy sweetness that doesn't overpower the fruit, making these feel less heavy than typical desserts.
02 -
  • Fresh strawberries release moisture as they bake, which is delicious flavor-wise but can make bars soggy if you don't dice them small enough to cook down properly.
  • If you use frozen strawberries, thaw them completely and pat them dry with paper towels—I learned this the hard way after pulling bars out of the oven that looked more like a soggy puddle than actual food.
03 -
  • Room temperature strawberries fold in more gently than cold ones straight from the fridge, so let them sit out for ten minutes before you start mixing.
  • If your white chocolate chunks are large, chop them slightly smaller so they distribute more evenly and melt into creamy pockets rather than staying as thick chunks that feel more like chocolate than bar.
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