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.
Ingredients
- 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)
Instructions
- 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.
- 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.
- In a small bowl, whisk the cornstarch with the water until smooth. Pour it into the simmering strawberries while stirring constantly.
- 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).
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and 1 1/2 cups sugar until pale and fluffy, about 2–3 minutes.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
- Add the dry ingredients in 3 additions, alternating with the milk (dry, milk, dry, milk, dry). Mix just until smooth—do not overmix.
- Spread half of the batter evenly into the prepared pan.
- 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.
- 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.)
- 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.
- 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