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Ingredients
Scale
- 1/3 cup shortening
- 1/3 cup butter, softened
- 3/4 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups all-purpose flour
- 8 oz cream cheese, softened
- 1 cup white chocolate chips, melted
- 1 1/2 cups strawberries, chopped
- 1/2 cup sugar
- 1/3 cup water
- 2 tbsp cornstarch
- Large tub of Cool Whip
Instructions
- Preheat the oven to 350°F and grease a 9×13 inch pan.
- Cream together shortening, butter, and sugar until fluffy.
- Mix in the egg, vanilla, and almond extracts.
- Combine dry ingredients and blend into the creamed mixture.
- Spread the batter in the pan and bake for 15-18 minutes.
- Cool completely before adding the cream cheese layer.
- Melt white chocolate chips and mix with cream cheese until smooth.
- Spread the cream cheese mixture over the cooled cookie base.
- Combine strawberries, sugar, and water in a saucepan, add cornstarch, and heat until boiling.
- Cool the strawberry mixture and pour over the cream cheese layer.
- Chill for 1-2 hours to set and top with Cool Whip before serving.
Notes
Ensure butter and cream cheese are at room temperature for easier mixing.
Thaw and drain excess moisture if using frozen strawberries.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg