Strawberry Cake Bars with Strawberry Filling – Sweet Memories in Every Bite

The Story & Intro

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.

When I bake Strawberry Cake Bars with Strawberry Filling, I feel like I hold a little piece of summer in my hands. The sweet smell of strawberries bubbling on the stove takes me back to my grandmother’s courtyard. She used to spread fresh strawberries on a white cloth under the sun, and I would sneak one after another while she pretended not to notice.

I love how Strawberry Cake Bars with Strawberry Filling bring color to my table. That soft pink center between tender cake layers makes everyone smile before they even take a bite. When I slice these Strawberry Cake Bars with Strawberry Filling, I see layers of love, patience, and simple ingredients turning into something magical.

Every time I serve Strawberry Cake Bars with Strawberry Filling, I watch my family gather closer. My daughter always asks for the corner piece because she loves the extra filling. My friends ask for the recipe before they even finish their plate. That makes my heart full.

Why I Love Making This Recipe

I love this recipe because it feels easy but special. I don’t need fancy tools or complicated steps. I use fresh strawberries, basic pantry ingredients, and a little care. That’s it.

These Strawberry Cake Bars with Strawberry Filling work for birthdays, afternoon coffee, school lunches, or even quiet evenings when I crave something sweet. I cut them into neat squares, stack them on a simple plate, and suddenly my table looks like a bakery window.

I also love how flexible this recipe feels. Sometimes I add a little lemon zest to brighten the filling. Sometimes I dust powdered sugar on top. I always enjoy how the strawberry filling melts slightly into the cake, creating a soft, almost creamy layer inside.

Most of all, I love how these bars invite conversation. When women gather in my kitchen, we talk, we laugh, we share stories. A tray of Strawberry Cake Bars with Strawberry Filling sits in the center, and somehow everything feels warmer.

Ingredients & Little Kitchen Secrets

Here’s what I use:

For the strawberry filling:

• 2 ½ cups fresh strawberries, finely chopped
• ⅓ cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons water

For the cake batter:

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• ¾ cup whole milk

For the topping (optional):

• Powdered sugar for dusting

My Little Secrets

I always taste my strawberries before I start. If they taste very sweet, I reduce the sugar slightly. If they taste a little sour, I add one extra spoon of sugar.

I chop the strawberries small so the filling spreads evenly. Large pieces make slicing harder later.

I bring butter and eggs to room temperature before mixing. Soft butter creams beautifully with sugar and gives the cake a light texture.

I never rush the filling. I cook it gently until it thickens and shines. That shine tells me it’s ready.

How I Make It, Step by Step

Step 1: Prepare the Strawberry Filling

1. I place the chopped strawberries in a small saucepan.
2. I add sugar and lemon juice.
3. I cook over medium heat, stirring gently.
4. I mix cornstarch with water in a small bowl until smooth.
5. When the strawberries release their juices and start to simmer, I stir in the cornstarch mixture.
6. I cook for 2–3 minutes until the filling thickens.
7. I remove it from heat and let it cool completely.

The filling thickens more as it cools. I always let it rest while I prepare the batter.

Step 2: Prepare the Cake Batter

1. I preheat my oven to 180°C (350°F).
2. I line a 9×13-inch baking pan with parchment paper.
3. I whisk flour, baking powder, and salt in a bowl.
4. In another large bowl, I beat softened butter and sugar until light and fluffy.
5. I add eggs one at a time, mixing well after each.
6. I stir in vanilla extract.
7. I add the flour mixture in three parts, alternating with milk.
8. I mix gently until smooth.

I don’t overmix. I stop as soon as the batter looks creamy and combined.

Step 3: Assemble the Bars

1. I spread half of the cake batter evenly into the prepared pan.
2. I spoon the cooled strawberry filling over the batter.
3. I spread it carefully, leaving a small border around the edges.
4. I gently spread the remaining batter over the filling.

I move slowly here. I use a spoon and light hands so I don’t mix the layers.

Step 4: Bake

1. I bake for 35–40 minutes.
2. I check with a toothpick in the cake portion, not the filling.
3. When it comes out clean, I remove the pan from the oven.
4. I let it cool completely before slicing.

Patience matters. Warm bars crumble. Cooled bars slice perfectly.

How I Serve It at Home

I dust powdered sugar over the top just before serving. That simple white layer makes the pink filling look even brighter.

Sometimes I serve Strawberry Cake Bars with Strawberry Filling with afternoon Greek coffee. Other times, I add a small scoop of vanilla ice cream on the side.

When friends visit, I cut them into smaller squares and place them on a wooden board. I add a few fresh strawberries around them. It looks beautiful without much effort.

During summer evenings, I serve these bars slightly chilled. The filling tastes refreshing and light.

Storage, Reheating & Make-Ahead Tips

I store Strawberry Cake Bars with Strawberry Filling in an airtight container in the refrigerator for up to 4 days.

If I want them soft again, I let them sit at room temperature for 20 minutes before serving.

I sometimes make the strawberry filling one day ahead. I store it in the fridge and assemble the bars the next day.

I also freeze the baked bars. I wrap them tightly and freeze for up to 2 months. I thaw them overnight in the refrigerator.

These bars keep their flavor beautifully.

100-Word Short Version

I make Strawberry Cake Bars with Strawberry Filling using fresh strawberries, sugar, lemon juice, flour, butter, eggs, and milk. I cook the strawberries into a thick filling, prepare a soft vanilla cake batter, layer them in a baking pan, and bake until golden. After cooling, I slice into soft, sweet bars filled with bright strawberry flavor. I dust powdered sugar on top and serve with coffee or ice cream. These bars store well in the fridge for several days and freeze beautifully. They taste like summer, love, and comfort in every bite.

Recipe Card

⏱️ Time
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

🛒 Ingredients

For the Filling:

• 2 ½ cups fresh strawberries, chopped
• ⅓ cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons water

For the Cake:

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• ¾ cup whole milk

👩‍🍳 Instructions

1. Preheat oven to 180°C (350°F).
2. Line a 9×13-inch pan with parchment paper.
3. Cook strawberries, sugar, and lemon juice until simmering.
4. Stir in cornstarch mixture and cook until thick. Cool completely.
5. Whisk flour, baking powder, and salt.
6. Beat butter and sugar until fluffy.
7. Add eggs one by one, then vanilla.
8. Alternate adding flour mixture and milk.
9. Spread half batter in pan.
10. Spread cooled strawberry filling on top.
11. Cover with remaining batter.
12. Bake 35–40 minutes.
13. Cool completely before slicing.

📝 Notes

• Use ripe strawberries for best flavor.
• Let filling cool before layering.
• Do not overmix batter.
• Store refrigerated up to 4 days.
• Freeze up to 2 months.

🍽️ Nutrition (per serving, approximate)
Calories: 320 kcal
Carbohydrates: 45g
Sugar: 28g
Fat: 14g
Protein: 4g
Fiber: 1g
Cholesterol: 75mg

Strawberry Cake Bars with Strawberry Filling

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• Author: INAYA
• Total Time: 1 hour
• Yield: 16 bars 1x
• Diet: Vegetarian

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Description

These Strawberry Cake Bars with Strawberry Filling taste like summer in every bite—soft vanilla cake layers wrapped around a bright, jammy strawberry center. I cook fresh strawberries with a touch of lemon until thick and glossy, then bake everything into easy-to-slice bars that feel bakery-special but stay wonderfully simple. Perfect for parties, picnics, lunchboxes, or an afternoon coffee treat, these bars deliver sweet berry flavor, tender crumb, and a beautiful pink middle that makes everyone smile.

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Ingredients

Scale 1x2x3x

• 2 1/2 cups fresh strawberries, finely chopped
• 1/3 cup granulated sugar (for the filling)
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 1 cup (225 g) unsalted butter, softened
• 1 1/2 cups granulated sugar (for the cake)
• 3 large eggs, room temperature
• 1 tablespoon vanilla extract
• 3/4 cup whole milk, room temperature
• Powdered sugar, for dusting (optional)

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Instructions

1. Preheat the oven to 350°F (180°C). Line a 9×13-inch (23×33 cm) baking pan with parchment paper, leaving an overhang for easy lifting.
2. Make the strawberry filling: Add the chopped strawberries, 1/3 cup sugar, and lemon juice to a small saucepan over medium heat. Stir and bring to a gentle simmer.
3. In a small bowl, whisk the cornstarch with the water until smooth. Pour it into the simmering strawberries while stirring constantly.
4. Cook for 2–3 minutes, stirring, until thick, glossy, and jam-like. Remove from heat and cool completely (the filling thickens more as it cools).
5. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
6. In a large bowl, beat the softened butter and 1 1/2 cups sugar until pale and fluffy, about 2–3 minutes.
7. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
8. Add the dry ingredients in 3 additions, alternating with the milk (dry, milk, dry, milk, dry). Mix just until smooth—do not overmix.
9. Spread half of the batter evenly into the prepared pan.
10. Spoon the cooled strawberry filling over the batter and spread gently into an even layer, leaving a small border around the edges so it doesn’t seep out.
11. Dollop the remaining batter over the filling, then gently spread it to cover. (A spoon or offset spatula helps; work slowly so layers stay distinct.)
12. Bake for 35–40 minutes, until the top is lightly golden and a toothpick inserted into the cake portion (not the filling layer) comes out clean.
13. Cool completely in the pan before lifting out and slicing into bars. Dust with powdered sugar if desired.

Notes

For the best flavor, use ripe, fragrant strawberries. If your berries are very sweet, reduce the filling sugar by 1–2 tablespoons. Cool the filling fully before layering so it stays neatly in the middle. Don’t overmix the batter—mixing only until combined keeps the cake tender. Store bars covered in the refrigerator for up to 4 days; let them sit at room temperature for 15–20 minutes before serving for the softest texture. Freeze sliced bars tightly wrapped for up to 2 months and thaw overnight in the fridge.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar
• Calories: 320
• Sugar: 28 g
• Sodium: 180 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 75 mg

Conclusion

When I bake Strawberry Cake Bars with Strawberry Filling, I feel close to my grandmother, my childhood, and every woman who ever stirred something sweet in her kitchen. I believe simple ingredients create the strongest memories. I believe homemade desserts carry love inside them.

If you try this recipe, imagine me standing beside you, flour on my hands, smiling as the strawberries simmer. Let your kitchen get a little messy. Let the sweet smell fill your home. Share these bars with someone you love.

Because in the end, Strawberry Cake Bars with Strawberry Filling bring more than sweetness. They bring connection. They bring warmth. They bring us together.