Strawberry Cake Bars Recipes

STRAWBERRY BARS

Steps:

• Preheat oven to 350 degrees F.
• Line an 8x8 baking pan with parchment paper and spray with cooking spray.
• (This makes it easier to lift bars out of pan and cut.)
• Mix cake mix, eggs, and oil with a mixer until combined. About 2 minutes.
• Bake for 12-15 minutes but be careful not to overcook.
• After brownies are cooled, hold the sides of the parchment paper and lift out of pan. (I cut the sides off of my bars)
• In a small bowl, mix powdered sugar, vanilla and milk until combined. Pour glaze over bars and spread to the edges.
• Let the glaze set about 10 minutes and then cut into squares.

CONTEST-WINNING STRAWBERRY JAM BARS

Steps:

• In a large bowl, cream butter and brown sugar until smooth. Add egg; mix well. Gradually add dry cake mix and cornflakes. Set aside 1-1/2 cups for topping. Press remaining dough into a greased 13x9-in. baking pan., Carefully spread jam over crust. Sprinkle with reserved dough; gently press down. Bake at 350° for 30 minutes or until golden brown. Cool completely on a wire rack. Cut into bars.

STRAWBERRY RHUBARB CHEESECAKE BARS

Steps:

• Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a small bowl, mix flour, brown sugar and salt; cut in butter until crumbly. Stir in pecans., Press into bottom of prepared pan. Bake until edges just begin to brown, 12-15 minutes. Cool completely on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, lemon juice, vanilla and salt. Add egg; beat on low speed just until blended. Pour over crust., Bake until filling is set, 15-20 minutes. Cool on a wire rack for 1 hour. , For jam, in a small saucepan, mix sugar and cornstarch. Add strawberries, rhubarb and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, until mixture begins to thicken, 6-8 minutes. Cool completely. Spread over filling. Refrigerate until set, 8 hours or overnight. , Using parchment, carefully remove cheesecake from baking pan. Cut into bars for serving.

STRAWBERRY CHEESECAKE BARS

Steps:

• Cut cookie dough into 25 slices. Arrange side by side in an ungreased 13x9-in. baking pan. Pat together to close gaps. Bake at 375° for 18-20 minutes or until lightly browned and edges are firm to the touch., Meanwhile, in a large bowl, beat the cream cheese, sour cream and sugar until smooth. Beat in egg and vanilla. Spread preserves over warm crust. Carefully spread cream cheese mixture evenly over preserves., Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars. Refrigerate leftovers.

STRAWBERRY CAKE BARS RECIPE

Steps:

• Preheat oven to 350 degrees. Spray pan (either 8 x 11" or 9 x 9" pan) with non-stick cooking spray.
• Combine the cake mix, oil, and egg in a large bowl.
• Add the milk to the bowl slowly, you want the batter to remain as dense as possible.
• Fold in the strawberry jam and white chocolate chips.
• Dump batter in prepared pan and spread to the edges.
• Bake for 25-30 minutes (they will be a little soft/gooey in the middle- just let them sit for about 20-30 minutes and they will set up).
• To make frosting, combine all frosting ingredients together in a bowl and frost bars when cool (frosting is optional because these taste amazing without frosting, but I am a serious frosting lover, so I added some and loved the way it turned out).

STRAWBERRY SHORTCAKE BARS RECIPE

Steps:

• 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, salt and baking soda. Add to wet mixture and mix just until combined.
• Spread on a greased, rimmed baking sheet (I use a 13x18x1" pan/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.

STRAWBERRY CHEESECAKE BARS

Steps:

• Heat the oven to 350 degrees and grease a 9-by-13-inch pan with nonstick cooking spray.
• Make the crust: In a food processor, pulse the cookies until they form fine crumbs (you should have about 2 1/2 cups). Add the salt and pulse briefly to combine, then add the melted butter and pulse until uniformly incorporated. Press the crust into an even layer on the bottom of the prepared pan and wipe out the bowl of the food processor. Transfer the pan to the oven and bake until the crust has browned slightly and appears set, 10 to 12 minutes. Cool completely. Reduce oven temperature to 325 degrees.
• Make the filling: In a medium pot, toss the strawberries with 1/4 cup/50 grams granulated sugar. Cook over medium heat, stirring occasionally, until the strawberries begin to soften and the mixture becomes juicy, 4 to 8 minutes, depending on the firmness of the berries. Cool for 15 minutes.
• Transfer the strawberries and their juices to the food processor and purée until smooth, about 1 minute. Transfer the berry purée to a large bowl and set aside. Add the remaining 1 1/4 cups/250 grams granulated sugar and the cream cheese to the food processor bowl and blend until smooth. Add the eggs one at a time and pulse until incorporated, scraping down the sides of the food processor bowl as needed.
• Add the vanilla and pulse to combine. Scrape the custard into the berry purée and stir to combine. The batter should be a pale pink. If it's not, add 3 to 5 drops red food coloring and mix to combine. Pour the cheesecake custard into the cooled crust.
• Bake the cheesecake until the edges appear set and the center still appears slightly jiggly, 45 to 50 minutes. Cool at room temperature for 45 minutes, then refrigerate until firm (at least 4 hours, and up to overnight).
• Make the topping: In an electric mixer fitted with the whisk attachment, whip the cream and confectioners' sugar to medium peaks, 3 to 4 minutes. Spread the whipped cream on the chilled cheesecake in an even layer. Arrange the sliced strawberries on top. (Arranging them in stripes makes it a bit easier to cut rows out of the bars later.) Use a sharp knife to release the edges of the cheesecake from the pan. Slice into 15 even pieces, wiping the knife clean between cuts for the clean, sharp edges.

STRAWBERRY CHEESECAKE BARS

Steps:

• TO BEGIN: Adjust oven rack to middle position and heat oven to 300 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray with vegetable oil spray.
• FOR THE CRUST: Process cracker pieces and sugar in food processor until finely ground, about 30 seconds. Add flour and salt and pulse to combine, about 2 pulses. Add melted butter and pulse until crumbs are evenly moistened, about 10 pulses.
• Using your hands, press crumb mixture evenly into bottom of prepared pan. Using bottom of dry measuring cup, firmly pack crust into pan. Bake until fragrant and beginning to brown around edges, about 20 minutes. Let cool completely. (Allowing to cool completely is very important to the end result.).
• FOR THE FILLING: In clean, dry processor bowl, process cream cheese and sugar until smooth, about 3 minutes, scraping down sides of bowl as needed. With processor running, add eggs, one at a time, until just incorporated, about 30 seconds total. Scrape down sides of bowl. Add vanilla and process to combine, about 10 seconds. Pour cream cheese mixture over cooled crust. Bake until center is almost set but still jiggles slightly when pan is shaken, about 45 minutes.
• FOR THE TOPPING: Meanwhile, in clean, dry processor bowl, process 6 ounces strawberries and ½ cup sugar until pureed, about 30 seconds. Stir strawberry puree and sour cream in bowl until combined.
• Remove cheesecake from oven. Pour strawberry mixture over cheesecake (cheesecake layer should be completely covered). Return pan to oven and bake until topping is just set, about 15 minutes.
• Transfer pan to wire rack and let cheesecake cool completely, about 2 hours. Refrigerate until cold and set, at least 4 hours or up to 24 hours. Slice remaining 5 strawberries thin and gently toss with remaining 1 teaspoon sugar in bowl. Using foil overhang, lift cheesecake out of pan. Cut into 24 squares. Garnish each square with 1 strawberry slice and serve.