Cherry Squares: A Taste of Nostalgia

There are certain smells that instantly transport me back to my childhood kitchen, and the aroma of baking cherries is definitely one of them. I remember Mom pulling a pan of these Cherry Squares from the oven, the glaze still shimmering, and the entire house filled with that sweet, slightly tart fragrance. Back then, I wasn’t the biggest cherry fan, but these squares? I couldn’t get enough. There was something magical about how the buttery crust and the bright cherry filling came together. To this day, a single bite is a comforting reminder of home.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 24
• Dietary Type: Not specified

Ingredients

• 1 cup melted butter
• 1 3/4 cups sugar
• 4 eggs, one at a time
• 3 cups flour
• 1 teaspoon vanilla
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 21 ounces cherry pie filling (approximately 1 large can or 2 smaller cans)

For the Glaze:

• 1 cup powdered sugar
• 2 tablespoons butter, melted
• 1/2 teaspoon vanilla
• 2 teaspoons milk

Equipment Needed

• 9×13 inch jelly roll pan
• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Spatula

Instructions

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
2. In a large mixing bowl, combine the melted butter and sugar. Cream them together using an electric mixer or a whisk until the mixture is light and fluffy.
3. Add the eggs one at a time, mixing well after each addition. This ensures that each egg is fully incorporated into the batter, resulting in a smoother texture.
4. In a separate bowl, whisk together the flour, baking powder, and salt. This ensures that the leavening agent is evenly distributed throughout the flour, which will help the squares rise properly in the oven.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough batter.
6. Stir in the vanilla extract.
7. Reserve 1 1/2 cups of the batter. Set it aside for later.
8. Pour the remaining batter into a greased jelly roll pan. Spread it evenly across the bottom of the pan.
9. Carefully spread the cherry pie filling evenly over the batter in the pan.
10. Drop spoonfuls of the reserved batter over the cherry pie filling. Try to distribute it as evenly as possible across the entire surface. Don’t worry if it doesn’t completely cover the cherry filling; this will create a nice, textured topping.
11. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center comes out clean.
12. While the squares are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar, melted butter, vanilla extract, and milk until smooth.
13. Once the cherry squares are done baking, remove them from the oven and let them cool slightly.
14. While the squares are still warm, drizzle the glaze evenly over the top. This allows the glaze to melt slightly and adhere to the squares.
15. Allow the glaze to set completely before cutting the squares into desired sizes.

Expert Tips & Tricks

• Melt the butter properly: Ensure the butter is fully melted but not browned. Microwaving it in short bursts (15-20 seconds) is ideal.
• Room temperature eggs: While not critical, using eggs at room temperature can help them incorporate more easily into the batter, creating a smoother emulsion. If you forget to take them out ahead of time, place the eggs in a bowl of warm (not hot) water for about 5 minutes.
• Even glaze distribution: For a perfectly glazed finish, consider using a piping bag or a zip-top bag with a small corner snipped off to drizzle the glaze more precisely.
• Prevent sticking: Line your jelly roll pan with parchment paper for easy removal and cleanup.
• If the topping is browning too quickly: Tent the pan with foil during the last 10-15 minutes of baking.
• Make ahead: You can prepare the batter a day in advance and store it in the refrigerator. Just bring it to room temperature before spreading it in the pan. You can also bake the squares a day ahead and glaze them just before serving.

Serving & Storage Suggestions

These Cherry Squares are delicious served warm or at room temperature. They pair perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. For a special touch, sprinkle a few chopped nuts (almonds or pecans would be lovely) on top before serving.

To store, keep the squares in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. You can also freeze them for up to 2 months; wrap them tightly in plastic wrap and then foil before freezing. To reheat, thaw the squares in the refrigerator overnight and then warm them slightly in a low oven (around 300 degrees Fahrenheit) or microwave them for a few seconds.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	251 kcal	N/A
Total Fat	9.7 g	14%
Saturated Fat	5.8 g	28%
Cholesterol	58.2 mg	19%
Sodium	149.2 mg	6%
Total Carbohydrate	38.6 g	12%
Dietary Fiber	0.6 g	2%
Sugars	19.6 g	N/A
Protein	2.9 g	5%

Variations & Substitutions

• Different fruit filling: Feel free to experiment with other pie fillings, such as apple, blueberry, or peach.
• Gluten-free: Use a gluten-free flour blend in place of the all-purpose flour. You may need to add a little extra liquid to the batter to achieve the right consistency.
• Dairy-free: Substitute the butter with a vegan butter alternative. Use a plant-based milk (almond, soy, or oat milk) in the glaze.
• Add nuts: Incorporate chopped nuts (walnuts, pecans, or almonds) into the batter or sprinkle them on top of the cherry filling for added texture and flavor.
• Spice it up: Add a pinch of cinnamon or nutmeg to the batter for a warmer, more comforting flavor.

FAQs (Frequently Asked Questions)

Q: Can I use fresh cherries instead of pie filling?
A: While you can, pie filling provides a consistent sweetness and thickness. If using fresh cherries, pit and halve them, then cook them down with some sugar and cornstarch until thickened before adding them to the batter.

Q: My cherry squares are too dry. What did I do wrong?
A: Overbaking is the most common cause of dry squares. Be sure to check for doneness at the 30-minute mark. Also, avoid overmixing the batter, as this can develop the gluten and make the squares tough.

Q: Can I double the recipe?
A: Yes, you can easily double the recipe. Just use a larger baking pan or divide the batter between two 9×13 inch pans.

Q: How do I prevent the cherry filling from sinking to the bottom?
A: Make sure the batter is thick enough to support the filling. Also, try chilling the batter for a few minutes before adding the filling to help it set up slightly.

Q: Can I freeze the cherry squares?
A: Yes, these squares freeze well. Cool them completely, then wrap them tightly in plastic wrap and foil before freezing. Thaw them in the refrigerator overnight before serving.

Final Thoughts

These Cherry Squares are more than just a dessert; they’re a warm hug in every bite, a connection to cherished memories, and a simple pleasure that’s perfect for sharing. I encourage you to try this recipe and create your own sweet memories. Don’t be afraid to add your own twist, experiment with different fillings, and make it your own. And if you do, I’d love to hear about it! Share your experiences and variations, and let’s keep this delicious tradition alive. Serve these squares with a cup of hot coffee or tea for the ultimate comfort food experience.