Description
Strawberry Chess Squares are a delightful layered dessert featuring a sweet strawberry cake base topped with a creamy, rich cream cheese layer and fresh diced strawberries. This moist and flavorful treat is perfect for parties, potlucks, or any time you crave a sweet and tangy dessert.
Ingredients
Scale
Base Layer
- 15.25 ounce strawberry boxed cake mix (Duncan Hines Perfectly Moist Strawberry Supreme)
- ½ cup unsalted butter, melted and cooled slightly (8 tablespoons)
- 2 large eggs, room temperature
- 1 cup diced strawberries (about 5 ounces), patted dry if juicy
Cream Cheese Topping
- 8 ounces brick-style cream cheese, softened to room temperature
- 4 cups powdered sugar (16 ounces)
- 1 teaspoon pure vanilla extract
- ½ to 1 teaspoon almond extract
- 2 large eggs, room temperature
Instructions
- Preheat Oven and Prepare Pan. Preheat the oven to 350°F and position the rack in the center. Lightly grease a 13×9-inch baking pan and set aside. If using a dark or nonstick pan, reduce temperature to 325°F and adjust baking time accordingly.
- Make the Base Batter. In a large mixing bowl, combine the strawberry cake mix, melted butter, and 2 eggs. Mix using a hand or stand mixer on low to medium speed until smooth but thick. Avoid over-beating the batter.
- Press Base into Pan and Add Strawberries. Using lightly moistened or sprayed hands, press the dough evenly into the bottom of the prepared pan. Sprinkle the diced strawberries evenly over the base layer.
- Prepare Cream Cheese Mixture. In a separate bowl, beat the softened cream cheese, powdered sugar, vanilla extract, almond extract, and remaining 2 eggs on low speed gradually increasing to medium until smooth and fully combined.
- Pour and Spread Cream Cheese Layer. Pour the cream cheese mixture evenly over the strawberry base and smooth it out with a spatula.
- Bake the Squares. Bake for 40 to 45 minutes until the top is golden and the cream cheese layer is set but still slightly jiggles in the center. Avoid over-baking for a creamy topping.
- Cool and Serve. Let the dessert cool completely in the pan. Cut into 12 squares and optionally dust with powdered sugar before serving.
Notes
- Almond Extract: Use Nielsen-Massey for a fragrant almond aroma. Increase to 1 teaspoon if you prefer a bolder flavor.
- Strawberries: Pat diced strawberries dry if they are very juicy to prevent affecting the texture.
- Powdered Sugar: The recipe uses a classic 1 pound (4 cups) which makes the dessert very sweet. You can reduce to 3 cups (12 ounces) to tone down sweetness.
- Baking Pan Tip: Reduce oven temperature to 325°F if using dark or nonstick pans to ensure even baking and prevent excessive rise.
- Egg Ratio Variation: Adjust eggs in base or topping for different textures; the recommended is 2 eggs in each layer for balanced creamy and firm texture.
