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+ servings
5 from 1 vote

Strawberry Custard Bars

Strawberry Custard Bars have a buttery crust, a super creamy custard-like filling with lots of chopped strawberries, and a cream cheese topping with a little tang.
Course Dessert
Cuisine Southern
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 24
Author Christin Mahrlig


  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 cup cold butter, cut into cubes


  • 2 cups sugar
  • 7 tablespoons all-purpose flour
  • 1 cup heavy whipping cream
  • 3 large eggs, lightly beaten
  • 5 cups chopped strawberries, fresh or frozen


  • 8 ounces cream cheese, softened
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups whipped cream or Cool whip


  • In a large bowl combine flour and sugar. Cut butter in with a pastry blender until mixture resembles coarse crumbs. Press into a greased 9x13-inch pan. Bake at 350 degrees for 10 minutes.
  • While crust is baking, make filling. Stir together sugar and flour in a large bowl.
  • Whisk in cream and eggs. 
  • Stir in strawberries. Pour over crust and bake for about 45 minutes or until custard is set. Let cool.
  • To make topping, use an electric mixer to beat cream cheese, sugar, and vanilla until smooth. Fold in whipped cream. Spread mixture on top of filling. Refrigerate for at least 4 hours before cutting into squares. Store in refrigerator.


If using frozen strawberries (which have more moisture) be sure to drain well. It's also a good idea to spread them out on some paper towels for 5 minutes or so to soak up some excess moisture.