Strawberry Shortcake Bars

Crust
1 C unsalted butter
2 C sugar
4 large eggs
2 tsp vanilla
5 C all-purpose flour
1 tsp salt
1/2 tsp baking soda

Cream Layer
8 oz cream cheese, 1 box, softened
1 C powdered sugar
1 tsp vanilla
8 oz cool whip, 1 container, thawed
3 C fresh strawberries diced

In a large bowl, cream butter, and sugar until fluffy.  Add eggs, one at a time, mixing after each egg. Mix in vanilla.  In a separate bowl, whisk together flour, sal,t and baking soda. Add to wet mixture and mix just until combined.  Spread on a greased, rimmed baking sheet (I use a 13x18x1 inch pan or cookie sheet). The dough will be just like cookie dough, heavy and sticky, so it's best to spray your hands with a little nonstick spray and use them to help mold the dough into the pan.  Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Let cool completely.  Mix together cream cheese, powdered sugar, and vanilla. Beat until smooth, then fold in the Cool Whip and stir well. Spread cream cheese layer over cooled sugar cookie bars.  Place in the fridge for about 30 minutes to let the cream layer set up. Top with fresh strawberries, cut, and serve.  I learned that these look the best if you put the strawberries on right before serving, otherwise the juice from the strawberries can tint your cream layer pink.  Store leftovers in the fridge.

Notes:  other fruit you could use in this recipe are raspberries, blackberries, blueberries, pineapple, peaches, kiwi, and bananas.