Strawberries and Cream Cake Squares

12 Servings
54 min

When I was making this dessert, I was thinking these would turn out more like cookie bars, but they’re actually pretty cake-y. They’re a little bit cake and a little bit cookie bar, so I decided to call them Strawberries and Cream Cake Squares. You definitely need to eat these squares with a fork, so I guess that makes them a little more cake than cookie!

The fresh strawberries add lots of flavor and make the cake nice and moist. And the “cream” part comes from the white baking chips mixed into the batter and melted chips drizzled on top!

You can even top these cake squares with a little scoop of strawberry or vanilla ice cream if you want! If you’re a strawberry-lover, you’ll need to try this! Do you have a favorite strawberry dessert?

Strawberries and Cream Cake Squares
Recipe details
  • 12  Servings
  • Prep time: 30 Minutes Cook time: 24 Minutes Total time: 54 min
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  • 2 large eggs, beaten
  • 1 (15-ounce) box of Strawberry cake mix
  • 1/2 cup canola oil or light olive oil
  • 2 cups finely chopped fresh strawberries
  • 1 (11-ounce) bagc white baking chips, separated (use 1 cup for the cake batter, and the remaining chips for the White Chocolate Drizzle
  • 1 cup white chocolate chips (or the remaining white chips from the 11-ounce bag, which should be almost 1 cup)
  • 1/2 Tablespoon coconut oil
  • Optional: 1 to 2 teaspoons sprinkles

Preheat oven to 350˚F. Grease a 9×13″ baking pan; set aside.
In medium-size bowl, beat eggs, then add cake mix and oil, and mix everything well.
Fold in the chopped fresh strawberries, and then the white baking chips, stirring until both ingredients are evenly incorporated in the batter (batter will be thick).
Spread the batter evenly in the 9×13″ baking pan and bake at 350˚F for 22 to 24 minutes, until toothpick inserted in center comes out clean (don’t over-bake, or cake will be dry). Let cool in pan until it’s just slightly warm or completely cool.
After cake has cooled, top with the White Chocolate Drizzle. To make drizzle, melt white baking chips and coconut oil by heating in microwave for 30 seconds. Stop and stir, then heat another 15 seconds and stir. Repeat for another 10 seconds if needed until chocolate is melted and mixture is smooth (be careful not to overheat the white baking chips and coconut oil, because the mixture will get too dry. If that happens, add some additional melted coconut oil into the mixture until it becomes drizzable).
Drizzle melted chocolate with a spoon over the entire cake—the ingredients make enough for you to do a heavy drizzle, but if you just want a light drizzle, you’ll have extra melted chips left over (you can dip some marshmallows or strawberries in it for a quick sweet treat!). If desired, top the cake and white chocolate drizzle with sprinkles right after drizzling. Let the drizzle set, then cut into squares.
NancyC |
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