Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
One of my fondest childhood memories is sneaking into the kitchen to help my mum bake. The smell of vanilla and sweet strawberries would fill our home, and my siblings and I would take turns licking the mixing spoon, giggling and counting the minutes until the cake was ready. That same feeling of joy, nostalgia, and cozy sweetness is exactly what inspired me to create these Strawberry Cheesecake Sheet Cake Bars. They’re the perfect combination of rich cheesecake, fluffy cake, and fresh strawberries a treat that brings family together and makes everyday moments feel special. I promise, once you make these bars, they’ll become a staple for birthdays, tea times, or simple weekend indulgences.
These bars are soft, creamy, and layered with flavor. The first bite hits you with a tangy cheesecake layer, then a moist strawberry-infused cake, finished with a light cream cheese frosting. I find myself making them whenever friends pop over they’re always gone in minutes, and everyone asks for the recipe.
Why I Love Making This Recipe
I love this recipe because it combines two of my favorite desserts: cheesecake and strawberry cake. It’s a crowd-pleaser that’s surprisingly easy to make. Unlike a traditional cheesecake that takes hours of careful baking and cooling, these bars are approachable and forgiving. They let me recreate the joy of a decadent dessert without the stress.
Another reason is the texture. Each layer has a distinct role: the cake is soft and tender, the cheesecake layer is creamy and dreamy, and the strawberry layer gives a juicy pop. Every bite feels like a little celebration in your mouth. Cooking for me isn’t just about following a recipe; it’s about creating happiness, connecting with loved ones, and feeling the comfort of homemade treats.
Ingredients & Little Kitchen Secrets
Here’s what I use to make these Strawberry Cheesecake Sheet Cake Bars extra special:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 ½ cups fresh strawberries, diced
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- ½ teaspoon lemon zest
- Optional: extra sliced strawberries for topping
Little Kitchen Secrets:
- Use ripe, juicy strawberries for maximum flavor; they make the cake vibrant and naturally sweet.
- Room temperature butter and cream cheese mix more smoothly, giving a creamier texture.
- Sift the flour, baking powder, and baking soda together to avoid lumps and ensure a light cake.
- If strawberries are very juicy, toss them in a little flour before adding them to the cake to prevent sinking.
How I Make It, Step by Step
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper for easy removal.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs, one at a time, then beat in vanilla extract.
- Mix in sour cream until the batter is smooth. Gradually fold in the dry ingredients until just combined.
- Gently fold in diced strawberries. Pour the batter into the prepared pan and smooth the top.
- In a separate bowl, beat cream cheese, powdered sugar, and lemon zest until creamy. Dollop the cheesecake mixture over the cake batter in several spots and swirl lightly with a knife for a marbled effect.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean (the cheesecake swirls may remain slightly soft — that’s perfect!).
- Cool completely before slicing into bars. Optionally, top with extra sliced strawberries and a light dusting of powdered sugar.
How I Serve It at Home
I love serving these bars with a cup of tea or a fresh glass of milk. For parties, I arrange them on a beautiful platter with fresh strawberry slices and a drizzle of melted chocolate. They’re perfect for afternoon tea, birthday celebrations, or just a sweet treat after dinner. Everyone loves grabbing a bar straight from the pan it’s cozy, casual, and always appreciated.
Storage, Reheating & Make-Ahead Tips
These bars store beautifully. You can:
- Keep them in an airtight container in the fridge for up to 5 days.
- Freeze individual bars for up to 2 months; thaw overnight in the fridge.
- Reheat slightly in the microwave for 10–15 seconds if you prefer a softer, freshly-baked feel.
Pro tip: Make them a day ahead to let the flavors meld the cheesecake becomes even creamier, and the strawberry flavor intensifies.
100-Word Short Version
These Strawberry Cheesecake Sheet Cake Bars are a heavenly blend of soft cake, creamy cheesecake, and juicy strawberries. I love making them because they’re easy, comforting, and perfect for sharing. The batter is a tender strawberry cake topped with swirls of cream cheese mixture, baked until golden and dreamy. Cool completely, slice into bars, and optionally top with fresh strawberry slices. Serve with tea or coffee for a delightful treat. They store well in the fridge or freezer and are great for make-ahead desserts. Every bite brings a cozy, happy feeling perfect for family and friends.
Recipe Card Section
⏱️ Time
- Prep: 20 minutes
- Cook: 45 minutes
- Total: 65 minutes
🛒 Ingredients <ul> <li>2 cups all-purpose flour</li> <li>1 ½ teaspoons baking powder</li> <li>½ teaspoon baking soda</li> <li>½ teaspoon salt</li> <li>¾ cup unsalted butter, softened</li> <li>1 ½ cups granulated sugar</li> <li>3 large eggs</li> <li>1 teaspoon vanilla extract</li> <li>1 cup sour cream</li> <li>1 ½ cups fresh strawberries, diced</li> <li>8 oz cream cheese, softened</li> <li>½ cup powdered sugar</li> <li>½ teaspoon lemon zest</li> <li>Optional: extra sliced strawberries for topping</li> </ul>
👩🍳 Instructions <ol> <li>Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan with parchment paper.</li> <li>Whisk together flour, baking powder, baking soda, and salt in a bowl.</li> <li>Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.</li> <li>Mix in sour cream. Fold in dry ingredients until just combined.</li> <li>Gently fold in diced strawberries. Pour batter into the prepared pan.</li> <li>Beat cream cheese, powdered sugar, and lemon zest until smooth. Dollop over batter and swirl.</li> <li>Bake for 40–45 minutes. Cool completely before slicing.</li> <li>Optionally, top with fresh strawberries and powdered sugar before serving.</li> </ol>
📝 Notes
- Use ripe strawberries for best flavor.
- Toss strawberries in flour to prevent sinking.
- Bars can be made a day ahead for deeper flavor.
- Store in an airtight container in the fridge for up to 5 days or freeze for 2 months.
🍽️ Nutrition
Calories: 280 per bar
Sugar: 25g
Fat: 15g
Saturated Fat: 8g
Carbohydrates: 32g
Protein: 4g
Fiber: 1g
Cholesterol: 65mg
Sodium: 150mg
Strawberry Cheesecake Sheet Cake Bars
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 65 mins
- Yield: 12 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Strawberry Cheesecake Sheet Cake Bars are a soft, creamy, and fruity dessert perfect for sharing with family and friends. With layers of fluffy strawberry cake and rich cream cheese swirls, every bite is a cozy delight. Ideal for birthdays, tea time, or weekend treats, these bars are easy to make and full of love.
Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 ½ cups fresh strawberries, diced
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- ½ teaspoon lemon zest
- Optional: extra sliced strawberries for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan with parchment paper.
- Whisk together flour, baking powder, baking soda, and salt in a bowl.
- Beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Mix in sour cream. Fold in dry ingredients until just combined.
- Gently fold in diced strawberries. Pour batter into the prepared pan.
- Beat cream cheese, powdered sugar, and lemon zest until smooth. Dollop over batter and swirl.
- Bake for 40–45 minutes. Cool completely before slicing.
- Optionally, top with fresh strawberries and powdered sugar before serving.
Notes
- Use ripe strawberries for best flavor.
- Toss strawberries in flour to prevent sinking.
- Bars can be made a day ahead for deeper flavor.
- Store in an airtight container in the fridge for up to 5 days or freeze for 2 months.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
Conclusion
These Strawberry Cheesecake Sheet Cake Bars are more than just a dessert they’re a way to make moments sweeter, cozier, and full of love. I hope when you bake them, you feel the same joy I feel every time I make them for friends and family. Cooking is a gift we share, and every slice of these bars is a little hug on a plate. Let’s keep baking, sharing, and making memories that last a lifetime. ❤️