This No‑Bake Summer Strawberry Shortcake Breakfast Bars take your morning routine to sunny new heights—juicy strawberries, buttery oat “shortcake,” and a creamy yogurt topping come together in a no‑oven, no‑fuss format. Unlike traditional shortcake, these bars are ready in under 15 minutes and perfect for busy weekdays, picnics, or grab‑and‑go meal prepping. Naturally gluten‑free and easily made vegan (swap in plant-based yogurt), they’re ideal for families, health-conscious eaters, and anyone craving the fresh flavor of summer fruit — without the morning mess.

Ingredients You’ll Need
Gathering these simple but star ingredients is half the fun, and each one brings its own special magic to the finished bars—crunch from the crust, creamy richness, a pop of sweet fruit, and a cool cloud of whipped cream. Every single ingredient here plays an important role in flavor, texture, or color.
- Fresh strawberries (2 cups, sliced): Nothing rivals fresh berries for brightness and flavor, and their natural sweetness truly shines against the creamy layers.
- Whipped cream (1 cup + 2 cups for filling): Whipped cream adds that luscious, dreamy lightness and keeps the filling from feeling heavy in the morning.
- Powdered sugar (1 cup): This fine sugar sweetens the creamy filling without making it grainy.
- Unsalted butter (1/2 cup, melted): Melted butter binds the crust and infuses the base with rich, toasty flavor.
- Crushed pineapple (1 can, 20 ounces, drained): Sweet-tart pineapple keeps things juicy and adds a tropical twist to every bite.
- Graham cracker crumbs (2 cups): These crumbs create that iconic shortcake-like base we all love.
- Instant vanilla pudding mix (1 package, 3.4 ounces): Pudding thickens the filling and brings a gentle vanilla note that ties everything together.
- Vanilla extract (1 teaspoon): Just a splash deepens the sweetness and aroma.
- Cream cheese (16 ounces, softened): Cream cheese is the luscious backbone of the bars, creating a smooth, tangy filling.
- Milk (1 cup): Milk helps the pudding set to the ideal consistency for layering.
- Fresh strawberries for garnish: A few more berry slices on top add the perfect color pop and irresistible freshness.
- Granulated sugar (1/4 cup): Used in the crust to lend a subtle extra crunch and just-sweet-enough finish.
How to Make No-Bake Summer Strawberry Shortcake Breakfast Bars
Step 1: Make the Graham Cracker Crust
Start with the base—mix your graham cracker crumbs, melted butter, and granulated sugar until they’re evenly coated and have the texture of damp sand. Spread this mixture into a 9×13 inch dish and press down firmly with the back of a spoon or your fingers for a sturdy crust. Pop it in the fridge to chill while you prep the fillings; this helps your No-Bake Summer Strawberry Shortcake Breakfast Bars hold their shape later.
Step 2: Whip Up the Cream Cheese Layer
Grab a large mixing bowl and beat your softened cream cheese until velvety smooth. Gradually add powdered sugar and vanilla extract, mixing well after each addition. Next, gently fold in 2 cups of whipped cream—the result is a light, fluffy, not-too-sweet cloud. Spread this glorious mixture carefully over the chilled crust, making sure it’s even from edge to edge.
Step 3: Arrange the Sliced Strawberries
Layer your fresh strawberry slices over the luscious cream cheese mixture. Try to spread them out evenly so every bar is bursting with berry goodness. This is what brings out that classic shortcake vibe and makes your No-Bake Summer Strawberry Shortcake Breakfast Bars irresistibly pretty.
Step 4: Prepare the Pineapple Pudding Layer
In a separate bowl, whisk the instant vanilla pudding mix with the milk just until it thickens—this only takes a couple of minutes. Fold in the well-drained crushed pineapple, making sure any extra juice is gone so your bars set up nicely. Spread this sweet-tart layer over the strawberries, smoothing it gently with a spatula.
Step 5: Add the Final Whipped Cream Topping
Spoon or spread the last cup of fluffy whipped cream over the entire dessert, taking care to cover all the pudding and pineapple. Don’t forget those edges—this gives the bars that irresistible, cloud-like finish every strawberry shortcake deserves.
Step 6: Garnish and Chill
Top with a few extra slices of fresh strawberry for gorgeous color and an extra burst of flavor. Cover the dish and chill for at least 4 hours (or overnight for best texture) before slicing into breakfast bars. Trust me, the chilling time is where all the magic happens and the layers meld together perfectly.
How to Serve No-Bake Summer Strawberry Shortcake Breakfast Bars

Garnishes
Make your No-Bake Summer Strawberry Shortcake Breakfast Bars look as beautiful as they taste with a handful of extra sliced strawberries on top for a gorgeous red-and-white finish. You can even dust with a little extra powdered sugar or add a sprig of fresh mint to brighten the plate.
Side Dishes
These bars pair deliciously with a side of Greek yogurt, a colorful fresh fruit salad, or a handful of roasted nuts for a touch of crunch and protein. A steaming cup of coffee or a pitcher of icy cold brew sets the perfect mood for a leisurely brunch as well.
Creative Ways to Present
If you’re feeling festive, try cutting the bars into small squares and serving on a cake stand at your next breakfast or shower. Layer them in mini mason jars for a picnic-ready treat, or arrange on a platter with rainbow berries for a showstopping brunch centerpiece that’s as fun to look at as it is to eat!
Make Ahead and Storage
Storing Leftovers
Place any leftover No-Bake Summer Strawberry Shortcake Breakfast Bars into an airtight container and store in the refrigerator. They’ll stay fresh for up to 3 days, retaining their creamy texture and fruit-forward flavors. The crust might soften slightly, but the bars will still taste incredible chilled.
Freezing
These bars can be frozen if you want to make them even further in advance! Cut into individual squares, wrap each one tightly in plastic wrap, then place in a freezer-safe container. They’ll keep for up to one month; thaw in the fridge before serving for best taste and texture.
Reheating
No reheating needed here—these bars are best enjoyed cold, straight from the fridge! If serving straight from the freezer, let them thaw in the refrigerator overnight for that creamy, dreamy shortcake experience.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can! Just make sure to thaw and drain them thoroughly before layering onto the cream cheese filling, as extra moisture could make the bars watery. Fresh strawberries do offer the best texture and visual appeal, though.
Is there a dairy-free alternative for the whipped cream and cream cheese?
Absolutely. Dairy-free whipped toppings and vegan cream cheese work well in this recipe. Just make sure to use brands you enjoy the taste and texture of, since they are foundational to the bars’ flavor.
Can I make No-Bake Summer Strawberry Shortcake Breakfast Bars gluten-free?
Yes! Simply swap regular graham cracker crumbs for your favorite gluten-free alternative. Most major brands now offer gluten-free graham-style crackers or even pre-made crumbs at well-stocked grocery stores.
How long should I chill the bars before slicing?
For the best results, chill the assembled dish for at least 4 hours. If you have the time, chilling overnight allows the flavors to meld beautifully and ensures the bars cut cleanly.
What’s the best way to slice and serve the bars?
Use a sharp knife that’s been dipped in hot water and wiped dry for the cleanest slices. Wipe the blade between cuts to keep each square neat and preserve those gorgeous layers of your No-Bake Summer Strawberry Shortcake Breakfast Bars.
Final Thoughts
If you’re looking for a breakfast treat that’s equal parts refreshing, beautiful, and fun to make, these No-Bake Summer Strawberry Shortcake Breakfast Bars will win you over in a single bite. They’re a burst of summer in every square and always a crowd-pleaser, whether for a sunny brunch or a sweet pick-me-up. Give them a try and let your morning feel just a little more special!
Print
No-Bake Summer Strawberry Shortcake Breakfast Bars Recipe
- Total Time: 4 hours 20 minutes
- Yield: 12 bars
- Diet: Vegetarian
Description
These refreshing No-Bake Summer Strawberry Shortcake Breakfast Bars feature a buttery graham cracker crust, layers of sweet cream cheese and whipped cream, tangy crushed pineapple, and juicy strawberries. The no-bake process keeps it perfectly cool and fuss-free—ideal for brunch, summer breakfast, or anytime you crave an easy, fruity treat.
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
For the Cream Cheese Layer
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups whipped cream
For the Fruit and Pudding Layer
- 1 package instant vanilla pudding mix (3.4 ounces)
- 1 cup milk
- 1 can crushed pineapple, drained (20 ounces)
- 2 cups fresh strawberries, sliced
For the Topping
- 1 cup whipped cream
- Fresh strawberries, for garnish
Instructions
- Prepare the Crust: In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand, then press it evenly and firmly into the bottom of a 9×13 inch dish. Place the crust in the refrigerator to chill while you prepare the filling layers.
- Mix the Cream Cheese Layer: In a large bowl, beat the softened cream cheese until smooth and fluffy. Gradually mix in the powdered sugar and vanilla extract until well incorporated. Gently fold in the 2 cups of whipped cream until the mixture is light and airy. Spread this cream cheese filling evenly over the chilled graham cracker crust.
- Add the Strawberry Layer: Arrange the sliced strawberries evenly over the cream cheese layer to ensure each bar gets a sweet strawberry burst.
- Make the Pineapple Pudding Layer: In a separate bowl, whisk together the instant vanilla pudding mix and milk until thickened, about 2 minutes. Fold in the well-drained crushed pineapple. Carefully spread this mixture over the strawberry layer.
- Top with Whipped Cream: Gently spread the remaining 1 cup of whipped cream across the entire top of the dessert, making sure to reach the edges for a clean finish.
- Garnish and Chill: Decorate the top with additional fresh strawberries as desired. Cover and refrigerate the bars for at least 4 hours, or overnight for the best texture and flavor.
- Slice and Serve: Once thoroughly chilled, slice into 12 bars with a sharp knife. Serve cold and enjoy!
Notes
- Be sure to drain the pineapple thoroughly to prevent extra moisture from seeping into the bars.
- If you have time, chilling overnight yields the cleanest slices and most flavorful bars.
- You can use homemade whipped cream or store-bought whipped topping.
- Swap strawberries for other summer berries if desired.
- Best enjoyed within 2-3 days of preparing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 22g
- Sodium: 165mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg