Table of Contents

Strawberries and Cream Dessert Squares (Cookie Mix)

The memory still makes me smile. My grandmother, a whirlwind in the kitchen, always had some treat waiting on the counter, covered with a tea towel. But the Strawberries and Cream Dessert Squares were special. The bright red berries against the creamy white filling, all nestled on a sweet, buttery crust – it was sunshine on a plate, and a surefire sign that summer had truly arrived. Even now, the smell of strawberries and warm sugar instantly transports me back to her cozy kitchen.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 2 hours 30 minutes
Servings: 20
Yields: 20 bars
Dietary Type: Not specified

Ingredients

Crust:

1 (17 ½ ounce) package Betty Crocker Sugar Cookie Mix
½ cup butter or ½ cup margarine, softened
1 egg

Filling:

1 cup white vanilla baking chips (6 oz)
1 (8 ounce) package cream cheese, softened

Topping:

4 cups sliced fresh strawberries
½ cup sugar
2 tablespoons cornstarch
⅓ cup water
10-12 drops red food coloring, if desired

Equipment Needed

15x10x1-inch or 13×9-inch pan
Cooking spray
Large bowl
Small microwavable bowl
Medium bowl
Electric mixer
2-quart saucepan

Instructions

Preheat your oven to 350°F (175°C).
Lightly coat the bottom only of a 15x10x1-inch or 13×9-inch pan with cooking spray. This ensures that the crust releases cleanly after baking.
In a large bowl, combine the sugar cookie mix, softened butter or margarine, and egg. Stir until a soft dough forms. The dough should be cohesive but not sticky.
Press the dough evenly into the bottom of the prepared pan. Use your fingers or the back of a spoon to create a uniform layer.
Bake for 20 to 25 minutes, or until the crust is light golden brown. Keep a close eye on it during the last few minutes to prevent burning.
Let the crust cool completely, which should take approximately 30 minutes. This step is crucial, as applying the filling to a warm crust can cause it to melt.
While the crust is cooling, prepare the filling. In a small, microwave-safe bowl, microwave the white vanilla baking chips uncovered on High for 45 to 60 seconds, or until melted and smooth when stirred. Start with 45 seconds and microwave in 15-second intervals, stirring in between, to avoid scorching the chips.
In a medium bowl, use an electric mixer to beat the softened cream cheese on medium speed until smooth and creamy. Make sure your cream cheese is truly softened, or you’ll end up with lumps.
Stir the melted white chocolate chips into the cream cheese until thoroughly blended. The mixture should be smooth and homogenous.
Spread the cream cheese mixture evenly over the cooled crust. Use an offset spatula or the back of a spoon for easy spreading.
Refrigerate the crust and filling while you prepare the topping. This helps the filling to set slightly before adding the potentially warm strawberry mixture.
In a small bowl, crush 1 cup of the sliced fresh strawberries. A potato masher or a fork works well for this.
In a 2-quart saucepan, mix the sugar and cornstarch. The cornstarch acts as a thickening agent for the strawberry topping.
Stir in the crushed strawberries and 1/3 cup water into the sugar and cornstarch mixture.
Cook over medium heat, stirring constantly, until the mixture boils and thickens. This should only take a few minutes. Continuous stirring is key to preventing lumps.
Stir in the red food coloring, if desired. This is optional, but it enhances the visual appeal of the topping.
Remove from heat and cool for 10 minutes. Allow the mixture to cool slightly before adding the remaining strawberries to prevent them from becoming too soft and mushy.
Gently stir in the remaining 3 cups of sliced strawberries.
Spoon the strawberry topping evenly over the cream cheese filling.
Refrigerate for at least 1 hour, or until the squares are set. For the best results, serve within 4 hours of setting.
Store covered in the refrigerator.

Expert Tips & Tricks

For a richer crust, use European-style butter, which has a higher fat content.
To prevent the crust from becoming soggy, consider brushing it with a thin layer of melted white chocolate after it has cooled completely and before adding the filling.
If you are short on time, you can use a store-bought vanilla glaze instead of making the white chocolate cream cheese filling.
For a more intense strawberry flavor, macerate the sliced strawberries with a tablespoon of sugar for about 30 minutes before adding them to the topping.
If your strawberry mixture isn’t thickening enough, you can add a little extra cornstarch (about 1 teaspoon mixed with 1 tablespoon of cold water) while it’s cooking.

Serving & Storage Suggestions

To serve, cut the dessert into squares and arrange them artfully on a platter. A sprig of fresh mint adds a touch of elegance. These squares are best served chilled and are a delightful treat on their own. They also pair well with a scoop of vanilla ice cream or a dollop of whipped cream.

Leftover squares should be stored in an airtight container in the refrigerator. They will stay fresh for up to 3 days. While freezing is not recommended due to the potential for the strawberries to become mushy, the crust and filling can be made ahead of time, stored separately in the refrigerator, and assembled just before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	160.5	N/A
Calories from Fat	N/A	N/A
Total Fat	11.5g	17%
Saturated Fat	6.8g	34%
Cholesterol	35.8mg	11%
Sodium	88.7mg	3%
Total Carbohydrate	13.5g	4%
Dietary Fiber	0.6g	2%
Sugars	11.8g	N/A
Protein	1.7g	3%

Variations & Substitutions

Gluten-Free: Use a gluten-free sugar cookie mix for a gluten-free version.
Other Berries: Substitute raspberries, blueberries, or blackberries for the strawberries, or use a combination of berries.
Lemon Zest: Add a teaspoon of lemon zest to the cream cheese filling for a bright, citrusy flavor.
Chocolate Crust: Use a chocolate cookie mix or add cocoa powder to the sugar cookie mix for a chocolate crust.
Vegan Option: While difficult to replicate the exact texture, consider using vegan cream cheese and a vegan sugar cookie mix, plus an egg substitute. The white chocolate would also need to be a vegan variety.

FAQs (Frequently Asked Questions)

Q: Can I use frozen strawberries instead of fresh?
A: While fresh strawberries are best for flavor and texture, frozen strawberries can be used. Be sure to thaw them completely and drain off any excess liquid before using.

Q: Can I make this a day ahead of time?
A: Yes, these squares can be made a day ahead of time. The flavors will meld together nicely, and the dessert will be perfectly chilled.

Q: The crust is browning too quickly, what should I do?
A: If the crust is browning too quickly, tent it with aluminum foil to prevent it from burning.

Q: Can I use a different type of cookie mix?
A: While sugar cookie mix is recommended for its flavor and texture, you can experiment with other cookie mixes, such as shortbread or chocolate chip. Just be sure to adjust the baking time as needed.

Q: My strawberry topping is too runny. What can I do?
A: If your strawberry topping is too runny, you can add a little more cornstarch (about 1 teaspoon mixed with 1 tablespoon of cold water) and cook it for a few more minutes until it thickens.

Final Thoughts

These Strawberries and Cream Dessert Squares are more than just a recipe; they’re a celebration of simple flavors and joyful memories. Whether you’re hosting a summer barbecue, celebrating a special occasion, or simply craving a sweet treat, this recipe is sure to be a crowd-pleaser. So, gather your ingredients, preheat your oven, and prepare to create a little bit of sunshine in your own kitchen. And if you happen to try it, I’d love to hear how it turned out!