A Sweet Surprise from My Past
I first made these bars for a church picnic. I wanted something different. So I mixed my love for strawberries with a classic chess pie.
The result was a happy accident. Everyone asked for the recipe. I still laugh at how something so simple became so loved. It reminds me that the best things often come from just trying.
Let’s Make the Crust
First, grab your strawberry cake mix. Stir in the melted butter and one egg. It will feel like a soft, thick dough.
Now, gently fold in your diced strawberries. This adds little bursts of fresh fruit. Doesn’t that smell amazing already? Press this dough into your greased pan. I find spraying my hands helps a lot.
The Magic of the Filling
This filling is like a sweet, creamy cloud. Beat the cream cheese until it’s smooth. Then mix in the eggs and melted butter.
Gradually add the powdered sugar. Finally, mix in the vanilla. Pour this over your crust. Spreading it evenly is the key to every bite being perfect.
Why Patience is a Secret Ingredient
Bake the bars until the edges are golden. The middle should still jiggle a little. This part is very important.
Let them cool completely before you cut them. I know, the wait is hard. But this matters because it lets the filling set. You will get clean, beautiful squares instead of a gooey mess.
A Fun Fact to Share
Fun fact: The name “chess pie” might come from a old English word. The word was “cheese,” because the filling looked like cheese, even though it had none. Isn’t that funny?
This story matters to me. It connects us to cooks from long ago. They used what they had to make something wonderful, just like we do.
Your Turn in the Kitchen
I would love to see what you create. Did your family enjoy these bars? What is your favorite dessert to share with friends?
Tell me, if you could add another fruit to this recipe, what would it be? I am thinking blueberries could be nice. Cooking is all about making it your own.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Strawberry cake mix | 1 (15.25-ounce) box | For the crust |
| Unsalted butter, melted | 1/2 cup | For the crust |
| Egg | 1 | For the crust |
| Fresh strawberries, diced | 1 cup | For the crust |
| Cream cheese, softened | 1 (8-ounce) block | For the filling |
| Eggs | 2 | For the filling |
| Unsalted butter, melted | 1/2 cup | For the filling |
| Powdered sugar | 4 cups | For the filling |
| Vanilla extract | 1 teaspoon | For the filling |
My Strawberry Chess Bars
Hello, my dear! Let’s bake something sweet today. I’m thinking of my Strawberry Chess Bars. They are a happy little treat. The crust is soft and fruity. The filling is creamy and dreamy. It always reminds me of summer picnics with my grandchildren. Doesn’t that sound lovely?
Now, let’s get our hands busy. I’ll walk you through it. Just follow these simple steps. Remember, baking is about joy, not perfection. I still laugh at the time I used salt instead of sugar. What a mess that was! Let’s make a better memory today.
Step 1: First, warm your oven to 350°F. Get your baking dish ready. A light spray keeps everything from sticking. This is our first little trick. It makes cleanup so much easier later on.
Step 2: Now for the crust. Mix the strawberry cake mix, melted butter, and one egg. It will be a little thick. That’s just right. Gently fold in your diced strawberries. I love their bright red color.
Step 3: Press that crust into your pan. This part can be sticky. (My hard-learned tip: spray your hands with a little cooking spray first!). Then you can pat it down smoothly. No dough will stick to your fingers.
Step 4: Time for the filling. Beat the cream cheese until it’s smooth. Add the eggs and melted butter. Then slowly add the powdered sugar. A little cloud will puff up. Doesn’t that smell amazing? Finally, mix in the vanilla.
Step 5: Pour the filling over your crust. Spread it gently to the edges. Now, into the oven it goes! Bake until the edges are golden. The middle should still have a little jiggle. Why do we let the middle jiggle? Share below!
Step 6: The hardest part is waiting. You must let the bars cool completely. This helps them set perfectly. Then you can cut them into beautiful squares. I know, the wait is tough. But it’s worth it.
Cook Time: 40–50 minutes
Total Time: 1 hour 15 minutes (plus cooling)
Yield: 12 bars
Category: Dessert, Bar Cookie
Three Tasty Twists
This recipe is like a good friend. It’s happy to change things up. You can make it new every time. Here are a few ideas I love to play with. They are all so simple and fun.
Lemon Sunshine: Use a lemon cake mix instead. Add some lemon zest to the filling. It tastes like a bright, sunny day.
Chocolate Berry: Try a chocolate cake mix for the crust. Use raspberries instead of strawberries. It feels so fancy and rich.
Peachy Keen: Use a vanilla cake mix. Fold in tiny diced peaches. A sprinkle of cinnamon on top is just lovely.
Which one would you try first? Comment below!
Serving Your Sweet Creation
Now, how shall we enjoy these bars? I think they are perfect all on their own. But a little extra love never hurts. Here is how I like to serve them to my family.
Place a warm bar in a small bowl. Add a scoop of vanilla ice cream. The way it melts is pure magic. Or, top with fresh whipped cream and one perfect strawberry. It looks so pretty on a plate.
For a drink, I love a cold glass of milk. It’s the classic choice. For the grown-ups, a sweet rosé wine pairs beautifully. It’s a lovely end to a meal. Which would you choose tonight?
Keeping Your Strawberry Chess Bars Fresh
Let’s talk about storing these sweet bars. They keep well in the fridge for up to five days. Just cover the pan tightly with plastic wrap.
You can also freeze them for a later treat. Cut the cooled bars into squares first. Wrap each one in plastic and then place them in a freezer bag.
I once sent a whole frozen batch to my grandson. He said they tasted just-baked after thawing. This is why batch cooking matters. It lets you share love anytime.
No need to reheat, they are lovely cold. But a few seconds in the microwave makes them soft again. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Baking Hiccups
Is your crust too sticky to press down? This happens to everyone. Just spray your hands with a little cooking spray.
I remember when my filling was lumpy. My cream cheese was too cold. Let it sit on the counter to soften first. This matters because smooth filling feels special in your mouth.
Do the middle of your bars sink a bit? That is normal. You must take them out when the middle still jiggles. This matters for the perfect creamy texture. Which of these problems have you run into before?
Your Strawberry Chess Bar Questions Answered
Q: Can I make this gluten-free? A: Yes! Just use a gluten-free strawberry cake mix. It works just the same.
Q: Can I make it ahead? A: Absolutely. Bake it a day before you need it. The flavor gets even better.
Q: What if I don’t have fresh strawberries? A: Frozen, thawed berries will work. Just pat them dry with a paper towel.
Q: Can I make a smaller batch? A: You can halve the recipe. Use an 8×8 inch pan instead.
Q: Any extra tips? A: A dollop of whipped cream on top is heavenly. Which tip will you try first?
Bake a Little Joy
I hope you love baking these bars as much as I do. They always make my kitchen smell like happiness.
Fun fact: The “chess” in the name might come from a old English word for “cheese,” referring to the creamy filling!
I would be so thrilled to see your creation. Sharing food is sharing joy. Have you tried this recipe? Tag us on Pinterest!
Happy cooking! —Elowen Thorn.
Strawberry Chess Bars
Description
Experience the delightful combination of a strawberry cake crust and a creamy chess bar filling in this easy dessert recipe.
Ingredients
For the crust:
For the filling:
Instructions
- Preheat the oven to 350°F and lightly spray a 13×9-inch baking dish with nonstick cooking spray.
- In a large bowl, stir the cake mix, melted butter, and egg together to make the crust. Fold in the strawberries. Press the mixture evenly into the bottom of the pan. It may make it easier to lightly spray your hands with nonstick cooking spray and pat the crust dough down.
- In another large bowl, use a mixer to beat the cream cheese until smooth. Add the eggs and mix well. Add the butter and mix well. Gradually add the powdered sugar and mix until combined. Mix in the vanilla.
- Pour the filling mixture over the crust.
- Bake for 40 to 50 minutes or until the edges are just firm and lightly golden brown but the middle is still jiggly. Cool completely before slicing into squares.
Notes
- For best results, make sure the cream cheese is fully softened before mixing. Cool completely before slicing for clean cuts.