Strawberry Chess Bars combine the best features of a Gooey Butter Cake and sweet strawberries into a delicious, decadent, and simple-to-make dessert!
It’s no secret that I love strawberries. And it’s also no secret I love nearly every version of Gooey Butter Cake – sometimes called Chess Cake or Chess Squares. So it makes perfect sense to combine the two, right? Of course it does!! So that’s just what I did.
Start with a boxed strawberry cake mix, add in some fresh chopped strawberries and a few other ingredients, and you have a dessert that everyone will love. Did I mention there’s butter and cream cheese?
What are strawberry chess bars?
Let’s start with this… Strawberry Chess Bars are delicious! That’s about all you need to know. Just kidding! Sort of.
Strawberry Chess Bars are similar in consistency to a brownie but with a cake-based crust along the bottom and topped with a soft cream cheese flavored layer on top. This is essentially a strawberry version of gooey butter cake. Baked to perfection, these decadent bars make the perfect dessert, especially during strawberry season.
Now as for the name, I know “chess” can sound a bit funny. I mean we aren’t playing a game here. And while there are several theories about how the word “chess” even got in the name, a game had nothing to do with any of those theories. The theory I think most likely led to the name of these is that the word “chess” was actually an accident due to the nature of Southern accents. Many think that oftentimes people confuse “cheese” for “chess” when hearing a Southerner say “cheese.”
Can I use parchment paper to cook my strawberry chess bars on?
You can most definitely use parchment paper to bake your bars on. As a matter of fact, parchment will allow you to remove the entire batch and get those pretty slices. Sometimes parchment can be a little stubborn about laying flat though. If you crumble it up and then lay it out, it is usually much more likely to line the bottom and side of your baking dish.
If you do decide to use parchment paper, I suggest leaving enough tail on the side of your parchment to be able to lift the whole thing out once it’s cooled. Then, slice after it’s been taken out of the pan. I like to lightly spray my pan before putting the parchment in to help it stick. Pressing the crust will be a little challenging, but it can be done with a little patience.
How to store Strawberry Chess Bars:
I usually just keep my Strawberry Chess Bars on the counter if they’re going to be eaten within a day or so. I recommend placing them in an airtight container or tightly wrapped with plastic wrap. But to be safest, since there’s butter and cream cheese in them, you can also make the bars last longer by storing them in the refrigerator or freezer. They can be kept up to a week in the fridge and a month in the freezer. I do recommend putting them in airtight containers if you plan to store them in the fridge or freezer so they don’t dry out from air exposure.
Recipe Card
Strawberry Chess Bars
Ingredients
For the crust:
- 1 (15.25-ounce) box strawberry cake mix
- 1/2 cup unsalted butter, melted
- 1 egg
- 1 cup diced fresh strawberries
For the filling:
- 1 (8-ounce) block cream cheese, softened
- 2 eggs
- 1/2 cup unsalted butter, melted
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
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.
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
From Original Post – March 6, 2018
Every now and then I’ll be scrolling through Facebook and something just stops me dead in my tracks. Last night’s post that did just that was this…
“At some point in your childhood, you and your friends went outside to play for the last time, and nobody knew it.”
Wow. It gave me chills. It took my breath.
It took me aback because it was so true. We aren’t normally fortunate enough to know when the last time actually is the last time.
Last Friday night we got the call that Heather’s precious great aunt had been killed in a car accident. Who would have thought that the last time we saw her, would be the last time we saw her?
We’ve been blessed to never have to deal with a tragic death like that. It put things into perspective. It’s caused us to pull our family a little closer and realize that we truly have to do our best to squeeze the goodness out of every single day because we don’t know when it will be the last.
While we are all devastated, this post isn’t about sadness. This post is about realizing how fortunate we each are to have another day. And it’s about encouraging you to make the best of it. You will never get another chance at this very day. Never.
Eat the dessert. Take the trip. Ignore the laundry. Be spontaneous. Live life. Smile. Tell folks you love them.
Janet
Hi Stacey! There are so many strawberry and lemon recipes. Do you think lemon extract would work in the filling without changing consistency? If so, how many teaspoons would you recommend? This looks like a great recipe for Easter. thanks in advance! Love your recipes
Hey there! I’m glad you love the recipes! Yes, lemon extract can work well in the filling without affecting the consistency. I’d recommend starting with about 1/2 teaspoon and adjusting to taste. Just keep in mind some brand of lemon can be very potent. Hope you enjoy making it for Easter! Thanks for your support!
Susan Singleton
Honey when I tel you this recipe was a complete hit. Will definitely make it again. Took some to work and they loved it Thank you
Awesome! Love hearing that!
Stacey Anderson
Great way to use fresh strawberries in a cake! I just made the cake for the 1st time. Generally just make the ooey gooey butter cake. Thanks!
Glad you enjoyed these!
Jenna
Any suggestions on using parchment paper to bake? Wondering how that will work since the parchment paper will likely be sliding around while trying to “press” down the crust. Wanting to use parchment paper for easy transfer and clean cutting, since this is for a party, I want them to be clean cut bars :-). Any suggestions?
Parchment will allow you to remove the entire batch and get those pretty slices. I suggest leaving enough tail on the side of your parchment to be able to lift the whole thing out once it’s cooled and slice after it’s been taken out of the pan. I like to lightly spray my pan before putting the parchment in to help it stick. Pressing the crust will be a little challenging, but it can be done with a little patience. Enjoy!
Jenna
Awesome! Making them now. Thank you!!!
Hope you enjoy!
Mary Catherine
I just baked these earlier today, using a Duncan Hines cake mix. They were done in forty minutes in my fast oven. My husband and I sampled them before dinner, and we both agree that these strawberry chess bars are our latest favorite dessert! They cut beautifully if you let them cool completely and use a plastic knife. (That’s also my favorite way to cut brownies neatly.). Thanks, Stacey, for another scrumptious recipe that is very easy to make.
So glad that you both enjoyed them!
Terri
Hi Stacey, mine just backed under 40 minutes and the top looks light brown meringue. Can the crust be baked and cooled and then put the topping on? It does not resemble the picture, however, I’m certain it will taste divine. But thinking it through, because of the eggs the topping probably needs to baked also.
Thanks much, Terri
Yes, they both need to be baked together. Hope it tasted great!
Lois
So sorry to hear about Heather’s Great Aunt. As someone who has seen a lot of loved ones pass, I know there is really not much someone else can say. Stay strong in your faith. That is the only thing that has gotten me through. Now for the cake, this looks amazing!! I love gooey butter cakes, but never thought of a strawberry one. Can’t wait to make one. This could be a new Easter dessert. Thank you for all you do and know that our thoughts and prayers are with you and your family.
Thanks so much, Lois!
Annie
Stacey, every Sunday I gain five pounds just reading these yummy recipes.
Condolences to your family. So tragic. I have a saying “You never know when the last time will be the last time. Got something to say ?”
Thanks so much, Annie!
Linda K. Cornett
Growing up southern in East Tennessee, everything always revolved around good food. You post wonderful., tasty recipes. This strawberry chess bars sounds heavenly! Can’t. Wait to try it.
Sorry of your grief. The quote reminds us to not take the presence of loved ones or friends for granted.
Thanks so much, Linda!
Ellen
Mine overflowed the pan and had no distinct layers. Very disappointed, but they said it tasted good! I will not make it again.
What size pan did you use?
Stephanie Napier
Do these need to be kept in the fridge?
I usually just keep them on the counter if they’re going to be eaten within a few days.
Ashley
Can you recommemd any substitute for the cream cheese part, I’m not a big fan of cream cheese or other cheese in my desserts, I like it more sweet and frosting like. Thank you for sharing this recipe I love chess pies, so this awesome.
I’m just not sure of one in this case.
Sherry Smith
These are amazing Stacey , made them for a work party at church tomorrow, I actually think we like them better than originals ! Also love the post, makes you stop and think !
I am SO glad that everyone enjoyed these! I just LOVE them!
BakerLady
Is there a certain cake mix I should use? I’ve been using Betty crocker super moist strawberry cake mix. However, my cake mix rises up into my top layer …..still delicious but not as pretty as I’d like with the distinct layers!! Please help!
How strange. I’ve never had that problem. I’ve not had trouble with any specific cake mix brand on this one.
Stephanie Napier
Mine did the same thing! Bubbled over the edges of my casserole dish! Hoping they still taste good even though they made a big mess 🙂
Strange! Hope it turned out delicious regardless!
Julie @ Back To My Southern Roots
What a great combination! They look so yummy!!
Thanks!
Michael Carlin
I’ve been wanting to make this since I first saw it posted. It’s in the oven now. All I did different was add an additional egg yolk and added a handfull of blueberries with fresh picked strawberries from my patch. I’m at 7300 ft above sea level. Added 2 tblespoons flour. Oh heck! 15 minutes left! Then they have to cool! What will I do? Wait to cool?!? The anticipation ………. smelling heavenly already…
I sure hope they turned out as heavenly as they smelled!
Gisele Schaeffer
Hi Stacey
Just discovered your web site..
I will try some of your recipes. Everything looks so good.
Since I do not use box cakes, can you tell me how to make the cake from scratch? So sorry for your loss.
Rachel D
These look wonderful! Does this really take a cup of butter? All the dozens of chess bar recipes I have looked at only use 1/2 cup in the crust, none in the chess filling.
Yep. They’re decadent, but so delicious!
june trent
This recipe sounds fantastic!! Can’t wait to make it–thank you!!
I sure hope you’ll enjoy!!!
Kay
Oh. My. Gosh. Made these last night and ate . . . let’s just SAY one helping so I am not embarrassed . . . while it was still warm. Unbelievable. If they are half as good after being in the fridge overnight, I am in big trouble. One of the best desserts I’ve ever had. Thank you!
Fantastic! I’m so glad you enjoyed them! And you’re secret is safe with me! 🙂
Kathy
Stacey, I love your posts and your recipes…..thank you for sharing your thoughts, perspective, family and food….you are “good people” and I appreciate you.
Thanks so much, Kathy! I appreciate you!!
Amanda
So sorry for your families loss. That quote is really something to think about.
These bars look so good! I haven’t really thought about using other flavored cakes to make chess bars. What a yummy idea.
Thanks so much, Amanda! Hope you’ll give them a try!
Lucy
Oh my these sound wonderful! Do you think they would freeze well? I think they would make great “one bite” size for showers and teas, a few toasted pecans, maybe a chicken salad finger sandwich, and a good cup of coffee or lunch! Menu! ????
I have tried and enjoyed so many of your recipes, and enjoy your stories. Good work!
I’m honestly not sure about freezing these. The “chess” part worries me a bit. Glad to hear you’ve had some success with the recipe! Hope you continue to enjoy!
Debbie
I made these and they are great. Froze some of them and they were just as good as the fresh ones.
So glad to hear that!
Jennifer Beavers
Can these be made without fresh strawberries?
Yes. You can leave out the fresh strawberries completely if you wish.
Claudine Bratcher
Stacey, these Strawberry Chess Bars look absolutely devine! I’m making them as soon as I can get to the store for the ingredients I don’t have on hand to make them!
I was so sorry to hear about Heather’s Great Aunt. Now you both have strong faith and so you know that God is in charge and He’ll help you through this tough time. Just remember, like I do when I have to face bad times, that it’s just like in the story “Footprints in the Sand”, He’ll always be there to carry you through the bad times.
Claudine in Fort Worth, TX
Thanks so much for those words of encouragement, Claudine!