Description
Strawberry Sour Cream Cookie Bars are soft, tender bars with a sugar cookie base, layered with a tangy sour cream and fresh strawberry filling — a delightful treat that balances sweetness and tartness in every bite.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- For the filling:
- 1 cup sour cream
- 1/4 cup granulated sugar
- 1 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease lightly.
- In a large bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients and mix until a soft dough forms.
- Press two-thirds of the dough evenly into the bottom of the prepared pan.
- In a medium bowl, mix sour cream, 1/4 cup sugar, 1 tbsp flour, and 1 tsp vanilla until smooth. Spread over the dough layer.
- Sprinkle chopped strawberries evenly over the sour cream mixture.
- Crumble the remaining dough over the top.
- Bake for 35–40 minutes, or until the top is lightly golden and the center is set.
- Cool completely before slicing into bars. Refrigerate leftovers.
Notes
- Make sure the bars are fully cooled before cutting for clean edges.
- Frozen strawberries can be used — thaw and drain well before adding.
- Store in the fridge for up to 4 days for best texture and flavor.
- Optional: dust with powdered sugar before serving for an elegant finish.
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 16g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg