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

Scale

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

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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