Strawberry Cream Cheese Bars
A dreamy pink dessert bar with a soft strawberry cake base, a tangy cream cheese layer, and fresh strawberries on top. Looks impressive, takes less than an hour.
Servings 12 bars
Calories 220kcal
Cost 6
Equipment
- 23x23cm square baking tin
- Two mixing bowls
- Electric hand mixer or stand mixer
- Spatula
- Fork
Ingredients
- 1 box strawberry cake mix
- 60 g unsalted butter softened
- 3 egg
- 225 g full-fat cream cheese softened
- 120 g icing sugar sifted
- 1 tbsp lemon juice
- 1 punnet fresh strawberries hulled and sliced
Instructions
- Preheat your oven to 160°C fan / 180°C conventional (325°F).
- Mix the cake mix, one egg, and softened butter with a fork until crumbly. Press evenly into the base of a 23x23cm (9x9 inch) baking tin.1 box strawberry cake mix, 3 egg, 60 g unsalted butter
- Beat together the cream cheese, icing sugar, and lemon juice until smooth. Reserve roughly half a cup (120g) of this mixture in the fridge.225 g full-fat cream cheese, 120 g icing sugar, 1 tbsp lemon juice
- Add the remaining two eggs to the cream cheese mixture and beat until smooth. Pour over the cake base.3 egg
- Bake for 20 to 25 minutes until set at the edges with a slight wobble in the centre. Cool completely.
- Spread the reserved cream cheese topping over the cooled bars.
- Top with sliced fresh strawberries, slice into bars, and serve chilled.1 punnet fresh strawberries
Notes
Chill for at least 30 minutes (or overnight) before slicing for the cleanest cuts. Add the strawberries close to serving if making ahead. Bars keep in the fridge for up to three days in an airtight container. Freeze the base only (without topping) for up to one month.