Strawberry White Chocolate Gooey Bars Recipe

You know those desserts that disappear the moment you set them down? These strawberry white chocolate gooey bars are exactly that. Soft, chewy, and bursting with strawberry flavor, they’re swirled with creamy white chocolate and sweetened condensed milk for the ultimate melt-in-your-mouth experience. If you love easy recipes that taste like you spent hours baking, this one’s for you!

this RECIPE

A little story behind these bars

The first time I made these, I was looking for a quick dessert that would impress my friends without requiring too much effort. I had a box of strawberry cake mix in my pantry, leftover from a baking experiment gone wrong (let’s just say strawberry cupcakes aren’t always foolproof). Instead of letting it go to waste, I decided to get creative.

I tossed in some white chocolate chips because, well, white chocolate and strawberries are a match made in heaven. The condensed milk was a last-minute decision, inspired by those gooey layered cookie bars I’d had at a party once. What came out of the oven was nothing short of magical—soft, chewy, and irresistibly rich. Needless to say, I’ve been making these on repeat ever since!

🍓 What makes these bars special?

These bars are the ultimate combination of convenience and indulgence. They start with a simple cake mix, which means no measuring out flour, sugar, or baking soda. The result? A perfectly soft and chewy base with minimal effort. The white chocolate chips add a creamy sweetness, and the sweetened condensed milk keeps everything deliciously gooey.

Unlike traditional blondies or cookie bars, these have a unique, soft-baked texture that makes them almost fudge-like. Plus, they’re a stunning shade of pink, making them perfect for Valentine’s Day, baby showers, or anytime you want a fun, festive dessert.

Let’s talk ingredients

Strawberry cake mix

This is the base of our bars, providing both flavor and structure. I use a 15.25-ounce box, but if you can’t find strawberry cake mix, you can use vanilla cake mix and add 3 tablespoons of strawberry gelatin for a similar effect.

Unsalted butter

Using very soft butter helps create a smooth dough. If your butter is still cold, microwave it in 5-second bursts until it’s softened but not melted.

Large egg

This binds everything together and gives the bars a slightly chewy texture. If you’re out of eggs, try ¼ cup unsweetened applesauce as a substitute.

White chocolate chips

These add little pockets of creamy sweetness that contrast beautifully with the strawberry base. If you prefer, swap them for milk or dark chocolate chips, but white chocolate keeps the flavor light and sweet.

Sweetened condensed milk

This is the magic ingredient that makes the bars gooey and decadent. I use fat-free condensed milk, but regular works just as well. Whatever you do, don’t use evaporated milk—it’s not the same!

Essential kitchen tools

• 9×9-inch baking pan – This size ensures the bars bake evenly. If using an 8×8 pan, you may need to increase the bake time by a couple of minutes.
• Aluminum foil & cooking spray – Lining the pan makes cleanup a breeze (trust me, you don’t want to skip this step).
• Electric mixer – Helps cream the butter and incorporate the cake mix smoothly. You can mix by hand, but it takes more effort.
• Spatula – Perfect for spreading the thick dough into the pan. A greased spoon or your hands also work!

Step-by-step: making strawberry white chocolate gooey bars

Step 1: Prep your pan and preheat

Preheat your oven to 350°F (175°C). Line a 9×9-inch pan with aluminum foil and spray it well with cooking spray. This prevents sticking and makes cleanup effortless.

Step 2: Make the dough

In a large bowl, beat the soft butter with an electric mixer until smooth and creamy. Add the strawberry cake mix and egg, then mix on low speed. The dough will start off crumbly, but keep mixing until it turns into a thick, sticky dough.

Step 3: Press the base layer

Press about two-thirds of the dough into the prepared pan, forming an even layer. The dough is sticky, so using a spatula or greased hands makes it easier to spread.

Step 4: Add the gooey goodness

Sprinkle the white chocolate chips evenly over the dough. Then, drizzle about 8 ounces of sweetened condensed milk (about 60% of a 14-ounce can) over the chocolate chips. It doesn’t have to be perfect—just make sure it’s spread across the surface.

Step 5: Add the top layer

Take the remaining dough and drop it in small 1-inch pieces over the condensed milk layer. Don’t worry about covering everything completely—the gaps allow the condensed milk to bubble through while baking.

Step 6: Bake to perfection

Bake for 27 to 30 minutes, or until the edges are set and light golden brown. The center may still be slightly jiggly, but that’s okay—it will firm up as it cools.

Step 7: Cool and slice

Let the bars cool in the pan for at least 2 to 3 hours (overnight is even better). This helps them set properly so they don’t fall apart when slicing.

Variations to try

• Chocolate-covered strawberry bars – Swap white chocolate chips for dark chocolate for a richer contrast.
• Lemon berry bars – Use lemon cake mix instead of strawberry for a bright, citrusy twist.
• Gluten-free version – Use a gluten-free cake mix, ensuring all other ingredients are GF-friendly.
• Vegan adaptation – Use vegan butter, a flax egg (1 tablespoon flaxseed + 3 tablespoons water), and dairy-free sweetened condensed milk.

How to serve these bars

These bars are delicious on their own, but you can take them up a notch with:

• A dusting of powdered sugar for extra sweetness
• A drizzle of melted white chocolate for a bakery-style finish
• Fresh strawberries on the side for a refreshing contrast

Drink pairings

• Coffee or espresso – The slight bitterness balances the sweetness.
• Milk – A classic choice that makes these even more indulgent.
• Rosé wine – If you’re feeling fancy, the fruity notes of rosé pair beautifully with the strawberry flavor.

Storing and reheating

• At room temp – Store in an airtight container for up to 4 days.
• In the fridge – Keeps for up to a week (though they’ll be firmer).
• In the freezer – Wrap individually and freeze for up to 3 months. Thaw at room temp before serving.

FAQs

1. Can I use a different cake mix?
Yes! Vanilla, lemon, or even chocolate cake mix work, though it will change the flavor.

2. My dough is too sticky. What should I do?
Lightly grease your hands with cooking spray—it makes spreading the dough much easier.

3. Can I double the recipe?
Absolutely! Use a 9×13-inch pan and bake for about 5 minutes longer.

4. How do I know when they’re done?
The edges should be golden brown, but the center can be slightly jiggly. It will firm up as it cools.

5. Can I make these ahead of time?
Yes! They actually taste better after sitting overnight, as the flavors meld together.

These strawberry white chocolate gooey bars are a guaranteed hit—so go ahead, bake a batch, and enjoy every bite!

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