The first time I made Strawberry Cheesecake Sheet Cake Bars, I remember how the smell of warm vanilla cake and bubbling strawberries wrapped around my kitchen like a soft blanket. I stood barefoot on my tiled floor, wooden spoon in hand, and smiled before I even tasted them. That is what this recipe does. It fills the room before it fills the plate.
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.
Even though my grandmother mostly baked honey cakes, orange pies, and syrup-soaked pastries, I love bringing a little playful twist into my kitchen. These Strawberry Cheesecake Sheet Cake Bars feel like something you would serve at a summer gathering under grapevines, with children running around and women laughing over coffee.
I make Strawberry Cheesecake Sheet Cake Bars when I want something creamy, fruity, and comforting without the stress of a layered cheesecake. I don’t need a springform pan. I don’t need perfection. I bake everything in one sheet pan, slice it into squares, and serve pure happiness.
And trust me, once you make these Strawberry Cheesecake Sheet Cake Bars, you will understand why I keep coming back to them.
Why I Love Making This Recipe
I love recipes that look impressive but feel easy in my hands. These bars give me exactly that. I mix a soft vanilla cake batter, spread a creamy cheesecake layer on top, swirl sweet strawberry sauce through it, and bake everything together. The oven does the rest.
I also love how practical they are. When friends visit unexpectedly, I cut generous squares and place them on a simple white plate. When my family wants something sweet after Sunday lunch, I pull them from the fridge, and everyone gathers around the table without me saying a word.
Strawberries bring brightness. Cream cheese brings richness. The soft cake base holds everything together. Each bite tastes balanced. Nothing feels too heavy. Nothing feels too sweet.
And I adore that beautiful pink swirl. It makes every pan look special.
Ingredients & Little Kitchen Secrets
Here’s everything I use to make my Strawberry Cheesecake Sheet Cake Bars.
For the Strawberry Swirl:
- 2 cups fresh strawberries, chopped
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water
For the Vanilla Cake Base:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup whole milk
For the Cheesecake Layer:
- 450 g (16 oz) cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
My Little Secrets
I always use room-temperature ingredients. Soft butter creams better. Soft cream cheese blends smoother. I never rush this step.
I choose ripe strawberries. I look for deep red color and sweet fragrance. If strawberries taste bland, the swirl tastes bland too.
I also line my baking pan with parchment paper and leave extra paper hanging on the sides. After baking, I lift the whole cake out easily. No broken bars. No stress.
How I Make It, Step by Step
I move slowly and enjoy every step.
1. I Prepare the Strawberry Swirl
- I place chopped strawberries, sugar, and lemon juice in a small saucepan.
- I cook them over medium heat and stir gently.
- I mix cornstarch with water in a small bowl.
- When the strawberries soften and release juice, I stir in the cornstarch mixture.
- I cook for 2–3 more minutes until the sauce thickens.
- I remove the pan from heat and let it cool completely.
The sauce should look glossy and slightly thick, not watery.
2. I Prepare the Cake Base
- I preheat my oven to 180°C (350°F).
- I line a 9×13 inch baking pan with parchment paper.
- I whisk flour, baking powder, and salt in a bowl.
- In another bowl, I beat butter and sugar until light and fluffy.
- I add eggs one at a time and beat well after each addition.
- I mix in vanilla extract.
- I add the dry ingredients alternately with milk and mix gently.
I spread the batter evenly into the prepared pan.
3. I Prepare the Cheesecake Layer
- I beat softened cream cheese until smooth.
- I add sugar and mix until creamy.
- I add egg and vanilla and mix just until combined.
I spread this cheesecake mixture gently over the cake batter.
4. I Create the Swirl
- I drop spoonfuls of strawberry sauce over the cheesecake layer.
- I take a knife and swirl gently through the top.
I don’t overmix. I want beautiful ribbons, not pink mud.
5. I Bake
I bake for 35–40 minutes until the center sets and the edges turn lightly golden.
I let the bars cool completely in the pan. Then I chill them in the refrigerator for at least 2 hours. This step helps the cheesecake firm up and makes slicing easier.
When I slice them, I use a clean sharp knife and wipe it between cuts.
How I Serve It at Home
I love serving Strawberry Cheesecake Sheet Cake Bars slightly chilled. The cheesecake tastes creamier that way.
Sometimes I dust a little powdered sugar on top. Sometimes I add a few fresh strawberry slices for decoration. When I want something extra special, I serve each bar with a small spoonful of whipped cream.
On warm summer evenings, I place them on a large wooden board and let everyone grab a square. I watch smiles appear instantly.
These bars travel well too. I pack them in a container and bring them to picnics or family gatherings. They always disappear quickly.
Storage, Reheating & Make-Ahead Tips
I store these bars in an airtight container in the refrigerator for up to 4 days. The flavor actually improves after the first day because everything settles together beautifully.
I don’t reheat them. I serve them chilled or let them sit at room temperature for 15 minutes before serving.
If I want to make them ahead, I bake them one day before guests arrive. I keep them refrigerated overnight and slice them the next day.
I can also freeze them. I wrap individual bars tightly in plastic wrap and store them in a freezer container. They keep well for up to 2 months. I thaw them in the refrigerator overnight.
100-Word Short Version
I make Strawberry Cheesecake Sheet Cake Bars by layering soft vanilla cake batter with creamy cheesecake filling and swirling homemade strawberry sauce on top. I bake everything in one sheet pan, cool completely, and chill before slicing into squares. The bars taste creamy, fruity, and perfectly balanced. I use fresh strawberries, room-temperature ingredients, and gentle swirling for the best texture. I store them in the refrigerator for up to four days or freeze them for later. These bars feel simple, beautiful, and perfect for sharing with family and friends.
Recipe Card Section
⏱️ Time
Prep Time: 25 minutes
Cook Time: 40 minutes
Chill Time: 2 hours
Total Time: About 3 hours 5 minutes
🛒 Ingredients
Strawberry Swirl:
- 2 cups fresh strawberries, chopped
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water
Vanilla Cake Base:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 3/4 cup whole milk
Cheesecake Layer:
- 450 g (16 oz) cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
👩🍳 Instructions
- Preheat oven to 180°C (350°F) and line a 9×13 inch pan with parchment paper.
- Cook strawberries, sugar, and lemon juice in a saucepan. Stir in cornstarch mixed with water and cook until thick. Cool completely.
- Whisk flour, baking powder, and salt.
- Beat butter and sugar until fluffy. Add eggs one at a time. Stir in vanilla.
- Add dry ingredients alternately with milk. Spread batter into pan.
- Beat cream cheese, sugar, egg, and vanilla until smooth. Spread over cake batter.
- Spoon strawberry sauce on top and swirl gently with a knife.
- Bake 35–40 minutes. Cool completely, then chill 2 hours before slicing.
📝 Notes
- Use room-temperature ingredients for smooth texture.
- Chill fully before slicing for clean bars.
- Store refrigerated up to 4 days.
- Freeze individual slices for longer storage.
🍽️ Nutrition (per bar, approximate)
Calories: 320
Carbohydrates: 38g
Protein: 6g
Fat: 16g
Sugar: 24g
Fiber: 1g
Cholesterol: 85mg
Strawberry Cheesecake Sheet Cake Bars
- Total Time: 3 hours 5 minutes
- Yield: 24 bars 1x
- Diet: Vegetarian
Description
These Strawberry Cheesecake Sheet Cake Bars bring together a soft vanilla sheet cake base, a creamy cheesecake layer, and a bright homemade strawberry swirl. I bake everything in one pan for an easy, crowd-friendly dessert that slices into perfect little squares. They taste rich but fresh, look beautiful on a platter, and feel just right for spring and summer gatherings, birthdays, potlucks, or a sweet weekend treat.
Ingredients
- 2 cups fresh strawberries, chopped
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- 1 tablespoon water
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3/4 cup whole milk, room temperature
- 16 oz (450 g) cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy lifting.
- Make the strawberry swirl: In a small saucepan over medium heat, cook the chopped strawberries, 1/3 cup sugar, and lemon juice, stirring gently, until the berries soften and release juices (about 5–7 minutes).
- In a small bowl, stir the cornstarch and water until smooth. Pour into the strawberry mixture and cook 1–2 minutes more, stirring, until thick and glossy. Remove from heat and cool completely.
- Make the cake base: In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat the softened butter and 1 cup sugar until light and fluffy (2–3 minutes).
- Add 3 eggs one at a time, beating well after each. Mix in 2 teaspoons vanilla extract.
- Add the dry ingredients in two additions, alternating with the milk, mixing just until combined. Spread the batter evenly into the prepared pan.
- Make the cheesecake layer: Beat the cream cheese until smooth. Add 1/2 cup sugar and mix until creamy. Add 1 egg and 1 teaspoon vanilla and mix just until combined.
- Dollop the cheesecake mixture over the cake batter and gently spread into an even layer.
- Spoon the cooled strawberry sauce over the cheesecake layer in small blobs. Use a knife or skewer to swirl gently for a marbled look (avoid over-swirling).
- Bake 35–40 minutes, until the center looks set and the edges are lightly golden. A toothpick inserted into the cake portion should come out mostly clean (a little creamy cheesecake is okay).
- Cool completely in the pan, then refrigerate at least 2 hours (or overnight) for clean slices.
- Lift out using the parchment overhang, slice into bars, and serve chilled or at cool room temperature.
Notes
Tips: Use room-temperature butter, eggs, milk, and cream cheese for the smoothest batter and cheesecake layer. Let the strawberry swirl cool before adding it on top so it stays defined.
Substitutions: You can use frozen strawberries (thaw first and drain a little) if fresh aren’t in season. Swap lemon juice with a splash of orange juice for a softer citrus note.
Storage: Keep bars covered in the refrigerator for up to 4 days. For longer storage, wrap individual slices and freeze up to 2 months; thaw overnight in the fridge.
Slicing: For clean edges, wipe your knife between cuts.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 24 g
- Sodium: 180 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg
Conclusion
When I bake Strawberry Cheesecake Sheet Cake Bars, I don’t just bake dessert. I create something that invites people to sit down, slow down, and enjoy each other.
I think about my grandmother and how she always said, “Feed them with love, and they will remember you.” These strawberry cheesecake bars carry that same spirit. Simple ingredients. Honest flavors. Shared smiles.
I hope you make these in your kitchen. I hope your kitchen gets a little messy. I hope someone asks for seconds.
And when you slice that first square and see the pink swirls against creamy white, I hope you feel proud.
Because you made something beautiful.
With love,
INAYA 💛
