Best 20 Strawberry Squares Recipes

STRAWBERRY CREAM CHEESE SQUARES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Beat butter, powdered sugar, and vanilla extract together in a medium bowl until well combined. Add flour and continue to beat until dough comes together and is no longer dry.
• Press the dough into an 8x8-inch pan, smoothing the surface evenly with your fingers. Prick the dough all over with a fork to allow any steam to escape.
• Bake in the preheated oven until the edges begin to brown, about 20 minutes. Remove from oven and cool completely.
• Meanwhile, make the filling. Beat cream cheese, powdered sugar, and vanilla extract together until smooth. Fold in whipped topping until combined. Refrigerate while the shortbread cools and you prepare the strawberry topping.
• Whisk water, sugar, and cornstarch together in a small pan over medium heat. Bring to a boil, whisking constantly. Add gelatin and whisk until incorporated. Remove from heat and set aside to cool, whisking occasionally to prevent a skin from forming on the top.
• Spread the cream cheese mixture over the cooled shortbread. Top evenly with sliced strawberries then pour gelatin mixture evenly over the strawberries. Refrigerate until set. Cut into squares

STRAWBERRY SHORTCAKE SQUARES

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour (or spray pan with baking spray with flour). In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In chilled small bowl, beat whipping cream on high speed until soft peaks form; set aside. In medium bowl, beat cream cheese, powdered sugar and vanilla on medium speed until well blended. Fold in whipped cream.
• Frost top of cooled cake with whipped cream mixture. If desired, frosted cake can be refrigerated up to 6 hours. To serve, cut cake into squares; place on individual dessert plates. Top with strawberries.

CREAMY STRAWBERRY DESSERT SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray the inside bottom of a jelly roll pan with cooking spray.
• Mix sugar cookie mix, butter, and egg together in a large bowl until a soft dough forms; press evenly into prepared pan.
• Bake in the preheated oven until crust is light golden brown, 10 to 15 minutes. Cool completely, about 30 minutes.
• Beat cream cheese using an electric mixer on medium speed in a bowl until smooth. Add whipped topping and stir until smooth; spread over crust. Refrigerate.
• Mix sugar and cornstarch together in a 2-quart saucepan; add 1 cup strawberries, water, and vanilla extract. Cook and stir strawberry mixture, mashing strawberries with spoon while cooking, over medium heat until strawberries are softened and mixture is thickened, 10 to 15 minutes.
• Stir food coloring into strawberry mixture and remove from heat; cool for 10 minutes. Gently stir remaining 3 cups strawberries into strawberry mixture; spoon over cream cheese filling. Refrigerate until set, about 1 hour. Serve within 4 hours.

FROZEN STRAWBERRY SQUARES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Combine flour, brown sugar, chopped walnuts, and melted butter and mix well. Spread evenly in a shallow baking pan.
• Bake for 20 minutes, stirring occasionally. Remove from oven; when cool enough to handle, sprinkle 2/3 of the crumb mixture into a 13x9-inch baking dish.
• Mix sliced strawberries with sugar; set aside.
• Combine egg whites and lemon juice in a large bowl. With electric mixer, beat until stiff (pasteurized whites take longer to beat than fresh egg whites, so be patient). Mix in sugared strawberries.
• Fold in whipped cream. Spoon fruit and cream mixture over crumb crust. Sprinkle remaining crumbs on top.
• Freeze 6 hours or overnight. Cut into squares and garnish with whole strawberries, if desired.

STRAWBERRY SQUARES

Steps:

• Preheat your oven 350°F.
• Combine flour and sugar.
• Cut in the butter until crumbly.
• Press into 8-inch square baking tin.
• Bake until a very light golden colour about 15 to 20 minutes.
• In a medium saucepot place two cups crushed fresh or thawed strawberries.
• Add 1/2 cup white sugar, and bring to a boil.
• Remove from heat; add Jello powder and stir well until dissolved.
• Chill until slightly thickened.
• Prepare Dream Whip dessert topping according to the package directions using the 1/2 cup milk and teaspoons vanilla which it calls for.
• Fold half of the prepared Dream Whip into the slightly thickened strawberry mixture and pour into cooled crust.
• Chill in fridge until set. (This should be about one hour or so).
• Beat the icing sugar into the remaining dessert topping and spread over the set layer.
• Chill until serving time.

STRAWBERRY CREAM SQUARES

Steps:

• In large bowl dissolve jello in boiling water.
• Add frozen berries and stir until thawed.
• Stir in remaining fruit.
• Pour 1/2 of the mixture in 9x13 pan and chill.
• When firm, spread sour cream on first layer and then pour remaining jello-fruit mix on top and chill until firm.
• Note: To save time you could just put the sour cream on top.

FRESH STRAWBERRY SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To make the crust: combine flour, nuts, and brown sugar. Add melted butter, tossing to combine the ingredients. Spread the mixture in a 9x13 inch pan.
• Bake the crust at 350 degrees F (175 degrees C) for 15 minutes, stirring occasionally until lightly browned. Remove from pan and set aside to cool. Sprinkle 1 1/2 cups crust mixture in a 9x13 inch pan. Reserve the remaining crust mixture.
• Filling: In large bowl combine strawberries, sugar and lemon juice. Fold whipped topping into the strawberry mixture. Carefully spoon filling over the cooled crust. Sprinkle the remaining crust mixture on top. Cover and freeze for 6 hours or until firm. (You will need a full 6 hours).

STRAWBERRY-RHUBARB SQUARES

Steps:

• Heat oven to 375°F. In medium bowl, mix butter, brown sugar and vanilla with spoon. Stir in 2 cups flour, the oats, nuts, baking soda and salt until crumbly. Reserve 2 cups crumbly mixture. Press remaining crumbly mixture in ungreased 15x10x1-inch pan.
• In large bowl, mix granulated sugar, 2/3 cup flour, the milk and eggs with spoon until smooth. Fold in strawberries and rhubarb. Spoon filling onto crust. Sprinkle with reserved crumbly mixture.
• Bake 40 to 50 minutes or until topping is golden brown and filling is set. Cool slightly, about 30 minutes. For serving pieces, cut into 5 rows by 4 rows. Serve with whipped cream. Store covered in refrigerator.

FROZEN STRAWBERRY SHORTCAKE SQUARES

Steps:

• Stir whipped topping, sorbet and gelatin in large bowl until smooth.
• Stir in cake cubes.
• Spoon into 8-inch square pan.
• Freeze 3 hours or until firm.
• Cut into squares.
• Store leftovers in freezer.

KIWI AND STRAWBERRY SHORTCAKE SQUARES

Steps:

• Heat oven to 375°F. Grease 9-inch square pan with shortening or cooking spray.
• In medium bowl, stir together all ingredients except fruit. Gently stir in fruit. Spread batter in pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool.

STRAWBERRY GRANOLA SQUARES

Steps:

• In a large bowl, combine the granola, flour, brown sugar and cinnamon; cut in butter until crumbly. Set aside a third of the mixture for topping. Press remaining mixture into a well-greased 9-in. square baking pan. Bake at 375° for 10 minutes. , Spread preserves over crust; sprinkle with reserved granola mixture. Bake until filling is bubbly around the edges, about 15 minutes longer. Cool on a wire rack. Cut into squares. Store in the refrigerator.

STRAWBERRY SHORTCAKE SQUARES

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour (or spray pan with baking spray with flour). In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In chilled small bowl, beat whipping cream on high speed until soft peaks form; set aside. In medium bowl, beat cream cheese, powdered sugar and vanilla on medium speed until well blended. Fold in whipped cream.
• Frost top of cooled cake with whipped cream mixture. If desired, frosted cake can be refrigerated up to 6 hours. To serve, cut cake into squares; place on individual dessert plates. Top with strawberries.

DIABETIC-FRIENDLY EASY STRAWBERRY CREAM SQUARES

Steps:

• 1. PREHEAT: Oven to 350°F. COOKIE CRUST: COMBINE: Cake mix, oil, and eggs together in a large mixing bowl. STIR: With spoon until throughly moistened and well combined. SHAPE: Cookie dough into large ball. PRESS: Cookie dough evenly into bottom only of ungreased 9x13-inch pan. (If dough is sticky, use floured fingers.) FILLING: IN: Medium mixing bowl, beat cream cheese, splenda and 1/2 cup of the strawberry topping OR sugar-free jam with electric mixer on medium-high speed about 1 minute or until well blended. ADD: Eggs; beat about 2 minutes or until well blended and creamy. SPREAD: Evenly over crust in pan. BAKE: 30 to 35 minutes or until center is set. COOL: 1 hour. Center will sink slightly as it cools. TOPPING: IN: Medium mixing bowl, mix whipped topping, food color and 1/4 cup strawberry topping OR sugar-free jam. SPREAD: Topping mixture over cooled cream cheese layer. REFRIGERATE: About 2 hours or until set. TO: Serve, cut into 6 rows by 3 rows. GARNISH: Each serving with fresh berries. SERVE & ENJOY! ***Cover and refrigerate any remaining dessert.

STRAWBERRY PRETZEL SQUARES

Steps:

• Heat oven to 350°F Mix pretzels, 1/4 cup sugar and margarine; press onto bottom of 13x9 inch pan. Bake 10 minutes. Cool.
• Beat cream cheese, remaininf suar and milk until blended. Stir in Cool Whip; spread over crust. Refrigerate.
• Add boiling water to jelly powder powder in large bowl; stir 2 minutes until completelyu dissolved. Stir in cold water. Refrigerate 1-1 1/2 hours or until thickened (spoon drawn through leaves definate inpression). Stir in strawberries; spoon over cream cheese layer. Refrigerate 3 hours or until firm.
• MAKE IT EASY: Substitute 1 package (600g) frozen whole strawberries, sliced, for the fresh strawberries. Stir into jelly powder along with the cold water. Refrigerate 10-15 minutes, or until thickened; spoon over cream cheese layer. Continue as directed.

STRAWBERRY JAM SQUARES

Steps:

• Preheat oven to 325.
• You will need an 8x8" ungreased baking pan.
• In a medium bowl, cream the butter with the sugar, and then beat in the egg yolks.
• Stir in the flour and nuts gradually.
• Form the dough into a ball and cut in half.
• Wrap half the dough in plastic wrap and put in the freezer while you work with the first half.
• Pat the dough evenly into an 8x8" pan.
• Stir the jam to soften, and spread on the dough in the pan.
• Remove the remaining dough from the freezer and roll out between 2 pieces of plastic wrap into an 8x8" square.
• Lay the dough on top of the jam in the pan.
• Bake at 325F for 55-60 minutes, or until lightly browned.
• Cut into small squares as this is very sweet and rich.
• I usually slice 6 sections each way for 36 cookies.

STRAWBERRY-APRICOT-OAT SQUARES

Steps:

• Heat oven to 350°F. Spray 8- or 9-inch square pan.
• In large bowl, mix flour, 1/2 cup oats, the baking powder, baking soda and salt; set aside. In medium bowl, stir brown sugar, oil, vanilla and egg with fork until smooth; stir into flour mixture until blended. Reserve 1/2 cup dough in small bowl for topping.
• Pat remaining dough in pan (if dough is sticky, spray fingers with cooking spray or lightly flour). Spread preserves over dough; sprinkle with apricots.
• Add 2 tablespoons oats and the butter to reserved dough; mix with pastry blender or fork until crumbly. Drop small spoonfuls of oat mixture evenly over apricots.
• Bake 25 to 28 minutes or until top is golden and firm. Cool completely, about 1 hour 30 minutes. For squares, cut into 4 rows by 4 rows.

STRAWBERRY DREAM SQUARES

Steps:

• In a bowl mix together the graham cracker crumbs and melted butter.
• Press into the bottom of a 13x9 baking dish. Chill in refrigerator until needed.
• In a mixing bowl, cream together the cream cheese and sugar until well blended.
• Stir in the strawberries.
• Gently stir in 2 cups of Cool Whip and spread over chilled graham cracker crust.
• Beat together 2 packages of vanilla pudding mix with cold milk until thicken (2 to 3 minutes)
• Spread over cream cheese filling and refrigerate 1 hour.
• Top with remaining Cool Whip (1 cup)
• Sprinkle a few graham cracker crumbs over top and chill 3 to 4 hours.
• Keep refrigerated.

EASY STRAWBERRY CREAM DESSERT SQUARES

Steps:

• 1. Heat oven to 350°F.
• 2. Press cookie dough evenly into bottom only of ungreased 13x9-inch pan. (If dough is sticky, use floured fingers.)
• 3. In medium bowl, beat cream cheese, sugar and 3/4 cup of the strawberry topping with electric mixer on medium-high speed about 1 minute or until well blended.
• 4. Add eggs; beat about 2 minutes or until well blended and creamy. Spread evenly over crust in pan.
• 5. Bake 30 to 35 minutes or until center is set.
• 6. Cool 1 hour. Center will sink slightly as it cools.
• 7. In medium bowl, mix whipped topping, food color and remaining 1/4 cup strawberry topping.
• 8. Spread topping mixture over cooled cream cheese layer.
• 9. Refrigerate about 2 hours or until set.
• 10. To serve, cut into 6 rows by 3 rows. Garnish each serving with fresh berries. Serve & Enjoy!
• 11. Cover and refrigerate any remaining dessert.

STRAWBERRY DELIGHT SQUARES

Steps:

• Mix graham crumbs, 1/4 cup sugar and butter.
• Press firmly onto bottom of 13x9 inch baking pan.
• Set aside.
• Beat cream cheese, remaining 1/4 cup sugar and milk until smooth.
• Gently stir in whipped topping.
• Spread over crust and refrigerate.
• Meanwhile, stir boiling water into gelatin until completely dissolved.
• Stir in cold.
• Refrigerate 1 1/2 hours or until slightly thickened.
• Stir in orange segments and spoon over cream cheese layer.
• Refrigerate 3 hours or until firm.
• Cut and top with additional whipped topping if desired.
• If you have a third can of the orange segments (drain) place a segment along side the whipped topping.

FROSTY STRAWBERRY SQUARES

Steps:

• in a bowl, stir together flour, brown sugar, nuts and butter. Spread evenly in a 13x9x2 baking pan. Bake in a 350 degree oven for 20 mminutes, stirring occassionally. Remove from oven; cool. Sprinkle 2/3 of the baked mixture in the bottom of the same pan; reserve remaining. In a large mixer bowl, combine egg whites, sugar, berries and lemon juice; beat at low speed of electric mixer until mixture begins to thicken, about 2 minutes; then beat at a high speed until stiff peaks from (tips stand straight), about 10-12 minutes. Fold in whipped cream. Spoon over mixture in pan; top with reserved crumbs. Freeze 6 hours or overnight.