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