Strawberry Squares Recipe with Buttery Shortbread Crust

Strawberry Squares are a simple, delightful baked treat that combines a tender, homemade cake base with your favorite canned pie filling. This semi-homemade dessert is quick to prepare, versatile, and perfect for everyday gatherings or holiday dessert tables. Although strawberry is my favorite, you can easily switch the filling to cherry, blueberry, apricot, apple, lemon curd, or even pumpkin butter for seasonal variations.

Strawberry Squares

This recipe is semi-homemade: the cake batter is made from scratch while the filling comes from canned pie filling for convenience and consistent flavor. The recipe shared here is adapted from the Magnolia Bakery cookbook, More From Magnolia, a well-known New York City bakery famous for its cupcakes. I first made these when my daughter Karina baked them as a teen, and they have been a family favorite ever since. The squares are surprisingly flavorful and flaky despite using only a handful of ingredients.

These cake squares have been a hit since they were first posted, and home cooks often personalize them by changing the pie filling, using fruit preserves, or adding flavoring to the batter. For a festive holiday look, cherry or raspberry filling works beautifully, but any variety you love will shine.

Why this recipe works

The tender cake base provides a neutral, buttery foundation that allows the pie filling to be the star. Scoring the baked cake into individual squares before adding the filling ensures uniform portions and makes serving easy. A final dusting of confectioner’s sugar adds a pretty finish and a touch of sweetness without overpowering the fruit flavor.

Variations

• Pie filling swaps: Cherry, blueberry, apricot, apple, or raspberry are lovely alternatives.
• Fruit preserves: Low-sugar preserves can replace pie filling for a less-sweet option.
• Lemon curd: Use lemon curd for a bright, tangy version of these squares.
• Fruit butters: Pumpkin or apple butter delivers a warm, spiced flavor for fall baking.

Ingredients

• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour (or a gluten-free 1:1 flour blend)
• 1/2 cup canned strawberry pie filling (or your preferred pie filling)
• Confectioner’s sugar, for dusting
• Baking spray to prepare the pan

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 13 x 9-inch baking pan with baking spray.
2. In a large bowl, using an electric mixer on medium speed, cream the softened butter and granulated sugar together until smooth and slightly fluffy, about 2 minutes.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Add the flour and mix until fully combined and a smooth batter forms.
5. Spread the batter evenly in the prepared pan. Smooth the top with a spatula.
6. Using a small, sharp knife or toothpick, score the unbaked batter into twenty-four 2-inch squares—this makes filling and portioning much easier after baking.
7. Place about a teaspoon of pie filling in the center of each scored square.
8. Bake for 30 to 35 minutes, or until a cake tester inserted into the center of the pan comes out clean (away from the filling).
9. Cool the pan to room temperature. Dust the top with confectioner’s sugar, then cut along the scored lines and serve.

Tips & Serving Suggestions

• For best texture, bring eggs and butter to room temperature before starting.
• If using a thick preserve or fruit butter, warm it slightly to make spooning easier.
• To dress up the presentation, top with a small dollop of whipped cream or a few fresh berries.
• Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. Rewarm briefly before serving if you prefer them slightly warm.

Nutrition (per 2-inch square)

More Desserts to Try

• Strawberries Romanoff
• Strawberry Crisp
• Mixed Berry Pie
• Cinnamon Apple Crisp
• Key Lime Yogurt Pie

If you try these Strawberry Squares, consider leaving a review or note about which filling you used and any tweaks you made. Small changes—like switching fillings or using preserves—can create new favorites, and sharing your experience helps other home bakers adapt the recipe to their tastes.