These Strawberry Chess Squares are a rich, sweet-tart twist on a classic, made with strawberry cake mix, fresh berries, and a creamy, custard-like topping. Soft, gooey, and full of flavor in every bite.
Before You Start Cooking
- Chess Squares are a Southern dessert bar with a buttery, firm base and a rich, sweet cream cheese topping. You might also hear them called Chess Cake, Neiman Marcus Bars, or, in the Midwest (especially around St. Louis), Ooey Gooey Cake or Gooey Butter Cake.
- This strawberry version starts with a boxed cake mix for convenience. I like Duncan Hines Perfectly Moist Strawberry Supreme.
- You’ll need two mixing bowls and an electric hand mixer (or a stand mixer with the paddle attachment) to make this recipe.
How to Make Strawberry Chess Squares
Start by preheating your oven to 350°F and positioning a rack in the center. Lightly grease a 13×9-inch baking pan with butter or nonstick spray—just enough to keep the bars from sticking after baking.
If you’d like to lift the bars out of the pan in one piece for easier slicing, you can line the pan with a parchment paper sling—leave about a 2-inch overhang on the long sides to help you lift them out later.
Lightly grease the pan before adding the parchment to help it stay in place, then lightly grease the parchment as well before pressing in the dough to prevent sticking.
Step 1: Make the Base
In a large bowl, add the strawberry cake mix, melted unsalted butter, and 2 eggs. Use a hand mixer or stand mixer fitted with the paddle attachment to mix just until smooth and combined.
Don’t over-mix the dough—you don’t want to over-whip the eggs and add too much air, which can cause the base to rise up too much in the oven. The batter should be thick, more like cookie dough than cake batter.
Press the dough into an even layer in your prepared pan—it will be sticky. To make it easier, lightly moisten your hands or spritz them with cooking spray. You can also use a greased offset spatula, but I find hands work best for getting it evenly spread.
Then, sprinkle 1 cup of diced strawberries over the dough. If the strawberries are particularly juicy, pat them dry with a paper towel. You don’t want to add excess juice to the recipe.
Step 2: Make the Cream Cheese Layer
In another bowl, beat together softened brick-style cream cheese (I use Philadelphia), powdered sugar, vanilla and almond extracts and 2 more eggs, until smooth and creamy. Stir in the remaining 1/2 cup of diced strawberries by hand.
Tip: Make sure your cream cheese is softened to room temperature so it blends smoothly without lumps. Check out How to Soften Cream Cheese from the Food Network for details on softening cream cheese on the countertop, in warm water, or in the microwave.
Pour the cream cheese mixture over the base and spread it out evenly with a spatula. Make sure it reaches all the corners so everything bakes up evenly.
Step 3: Bake and Cut
Bake the Strawberry Chess Bars for 40 to 45 minutes, until the cream cheese layer is golden.
Don’t overbake the bars. The center should still have a slight jiggle when you take them out of the oven—this ensures their “ooey gooey” texture. They’ll continue to set as they cool.
Let the bars cool completely in the pan before cutting. For the cleanest slices, dip a sharp knife into warm water and wipe it dry between cuts. Press straight down rather than sawing for neat, even squares.
Serving and Storing Strawberry Chess Squares
Strawberry Chess Squares are sweet on their own, but if you’d like, you can dust the tops with a little powdered sugar before serving for a pretty presentation. For a more decadent treat, top each square with a spoonful of lightly sweetened whipped cream and a sliced or whole fresh strawberry.
Making a dessert buffet? Cut the bars into smaller bites and serve them alongside other sweets such as brownies, jam crumble bars, no-bake cheesecake cups, lemon bars, and fresh fruit.
Tip: These bars are great the day you make them, but even better the next day, once the flavors have had time to mingle.
Store any leftovers in an airtight container in the fridge for up to 5 days. Let them sit at room temperature for a bit before serving—they taste best when the chill has come off.
More Strawberry Recipes
- Strawberry Rice Krispie Treats
- Croissant French Toast Bake with Berries
- Strawberry Balsamic Salsa
- Strawberry Basil Soda
Strawberry Chess Squares
Ingredients
- 15.25 ounce strawberry boxed cake mix (I use Duncan Hines Perfectly Moist Strawberry Supreme)
- 1/2 cup unsalted butter , melted (8 tablespoons)
- 4 large eggs , room temperature (divided)
- 8 ounces brick-style cream cheese , softened to room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (see note)
- 4 cups powdered sugar (16 ounces)
- 1-1/2 cups diced strawberries , divided (about 7.5 ounces, see note)
Instructions
- Preheat the oven to 350°F with the rack in the center. Lightly grease a 13×9-inch baking pan and set it aside.
- In a large mixing bowl, combine the strawberry cake mix, melted butter, and 2 eggs. Mix with a hand mixer or stand mixer fitted with the paddle attachment until smooth—the mixture will be thick. Don’t over-beat.
- Press the dough evenly into the bottom of the prepared pan. Lightly moisten your hands or spray them with cooking spray to press the dough without sticking. Sprinkle 1 cup of the diced strawberries over the top.
- In a separate bowl, add the softened cream cheese, powdered sugar, vanilla and almond extracts, and remaining 2 eggs. Beat with a hand mixer on low speed, gradually increasing to medium speed, until smooth and fully combined. Stir in the remaining 1/2 cup diced strawberries by hand.
- Pour the cream cheese mixture over the base layer and spread it out evenly with a spatula.
- Bake for 40 minutes, or until the top is golden and the topping is set. Don't over-bake—the center of the cream cheese layer should jiggle slightly. Let cool completely in the pan.
- Cut into squares and dust with powdered sugar before serving, if desired.
Notes
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
About our recipes
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.
