Strawberry White Chocolate Gooey Bars Recipe
If there’s one thing that instantly takes me back to the simple joy of childhood, it’s strawberries and white chocolate. The combination is indulgent yet playful, like a treat you’d eagerly reach for at a bake sale. These strawberry white chocolate gooey bars are just that—a perfect mashup of nostalgia and decadence. The soft, chewy layers infused with strawberry flavor and bursts of creamy white chocolate make these bars irresistible. They’re the kind of dessert that disappears quickly from a party platter and has everyone begging for the recipe.
I first stumbled upon this recipe during a baking frenzy on a rainy weekend. I was craving something sweet but didn’t have the energy to whip up an elaborate dessert. A lonely box of strawberry cake mix caught my eye, and before I knew it, I was experimenting. The result was a gooey, almost caramel-like dessert that had my kitchen smelling like a strawberry dream. My family devoured the first batch before they even fully cooled (we couldn’t wait!). Since then, these bars have been a staple in my baking rotation, especially when I need a quick dessert for gatherings.
The story behind these gooey bars
Gooey bars, as a concept, have been around for decades. The original versions often used yellow cake mix as a base, topped with butter, eggs, and sweetened condensed milk for that signature chewy texture. Over the years, creative bakers started tweaking the formula, incorporating different flavors like chocolate, lemon, and even peanut butter. These strawberry white chocolate gooey bars are a fun twist on the classic, infusing them with fruity sweetness that pairs beautifully with the creamy richness of white chocolate. They’re a great example of how simple pantry ingredients can create something truly magical.
Let’s talk ingredients: why they work
- Strawberry cake mix: This is the star of the recipe, giving the bars their vibrant flavor and pink hue. If you don’t have strawberry cake mix, you can use vanilla cake mix and add a few teaspoons of strawberry extract or freeze-dried strawberry powder. The cake mix also simplifies the process, acting as a base with all the dry ingredients pre-measured.
- Unsalted butter: Butter adds richness and helps bind the dough together. Make sure it’s very soft so it blends easily with the cake mix. If you’re in a pinch, you could use margarine, but the flavor won’t be as rich.
- Large egg: The egg brings structure to the dough, holding everything together. A flax egg or applesauce can work as substitutes for a vegan version, though the texture may be slightly different.
- White chocolate chips: These little pockets of sweetness create creamy bursts in every bite. If you’re not a fan of white chocolate, swap them for milk or dark chocolate chips for a different twist.
- Sweetened condensed milk: This is the secret to that ooey-gooey texture. It caramelizes slightly as the bars bake, adding a layer of creamy sweetness. I like using the fat-free version to cut down on richness, but the regular kind works perfectly too.

Essential tools to make life easier
You won’t need a ton of fancy tools for this recipe, which is part of its charm. However, a few kitchen essentials will make the process smoother:
- Handheld electric mixer: Beating the butter and cake mix together can get tough, so a handheld mixer saves time and effort. If you don’t have one, a sturdy whisk (and some elbow grease) will do the trick.
- 9×9-inch baking pan: This is the perfect size for these bars. If you only have an 8×8-inch pan, bake the bars for a few extra minutes since they’ll be slightly thicker.
- Aluminum foil: Lining your pan with foil ensures easy cleanup and makes it simple to lift the bars out for cutting. Trust me, you’ll thank yourself later.
- Spatula or sprayed hands: The dough can be sticky, so having a spatula or greased hands helps spread it evenly.
Step-by-step: making the magic happen
- Prep your pan and preheat: Start by preheating your oven to 350°F and lining a 9×9-inch pan with foil. Spray the foil with cooking spray to ensure nothing sticks later. It’s a little extra effort, but it guarantees those clean, picture-perfect slices.
- Make the dough: In a large bowl, beat the softened butter until smooth and creamy. Add the strawberry cake mix and egg, and beat on low speed. At first, the mixture will look crumbly, but keep at it! Soon, it will come together into a thick, tacky dough.
- Create the base layer: Take about two-thirds of the dough and press it evenly into the prepared pan. I like using a spatula, but if you prefer, spray your hands with cooking spray and press it down gently.
- Add the toppings: Sprinkle the white chocolate chips over the dough, then drizzle the sweetened condensed milk on top. Don’t stress about measuring the milk perfectly—just aim for around 60% of the can.
- Finish with dough pieces: Take the remaining dough and drop it in small chunks (about 1-inch pieces) over the condensed milk layer. Lightly press them down. It won’t cover the milk completely, but that’s part of the charm—it creates beautiful gooey pockets.
- Bake to perfection: Pop the pan into the oven and bake for 27 to 30 minutes. Keep an eye on the edges; once they turn light golden brown and the center is just slightly jiggly, it’s ready. Overbaking can make the bars dry, so don’t wait for the center to fully set.
- Cool and cut: Let the bars cool in the pan for at least 2 to 3 hours (overnight is even better). This step is crucial for achieving clean cuts and allowing the gooey layers to set properly.

Fun variations to try
- Vegan twist: Use a plant-based cake mix, replace the egg with a flax egg, and use coconut condensed milk. Swap white chocolate chips for vegan-friendly ones.
- Berry burst: Add freeze-dried strawberries or a handful of fresh diced strawberries into the dough for extra fruity flavor.
- Chocolate overload: Swap the white chocolate chips for dark or milk chocolate chips, or add a drizzle of chocolate ganache on top after baking.
- Holiday flair: Mix in festive sprinkles or top with a layer of crushed peppermint candies for a seasonal twist.
Serving ideas and drink pairings
When serving these bars, I like to cut them into small squares and arrange them on a dessert platter. A light dusting of powdered sugar adds an elegant touch, and fresh strawberry slices make a perfect garnish. Pair these bars with a glass of cold milk for a classic combo, or serve them alongside a steaming cup of coffee or a fruity rosé for something more grown-up.
Storing and reheating tips
These bars keep well at room temperature in an airtight container for up to 3 days. If you live in a warm climate, store them in the fridge to keep the gooey layers intact. To reheat, pop a square in the microwave for about 10 seconds to bring back the warm, gooey texture.
Scaling the recipe for any crowd
Want to make these for a larger crowd? Double the recipe and bake it in a 9×13-inch pan. Just keep an eye on the bake time; it might need a few extra minutes. For smaller batches, halve the recipe and use an 8×8-inch pan.

Potential hiccups and fixes
- Dough too sticky? Chill it for 10-15 minutes to make it easier to handle.
- Bars too gooey to cut? Let them cool longer or pop them in the fridge to firm up.
- Edges browning too quickly? Cover the pan loosely with foil during the last 10 minutes of baking.
Ready to bake?
These strawberry white chocolate gooey bars are bound to become a favorite in your dessert lineup. They’re easy to make, incredibly delicious, and endlessly adaptable. Whip up a batch and share them with loved ones—or keep them all for yourself. I won’t judge!
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Strawberry White Chocolate Gooey Bars Recipe
These strawberry white chocolate gooey bars are rich, chewy, and loaded with sweet flavors. Perfect for parties or indulgent treats!
- Total Time: 40 minutes
- Yield: 12 1x
Ingredients
- ½ cup unsalted butter, very soft
- one 15.25-ounce box strawberry cake mix
- 1 large egg
- 1 cup white chocolate chips
- about 60% of one 14-ounce can sweetened condensed milk, use about 8 ounces, I use fat-free
Instructions
- Prep your pan and preheat: Start by preheating your oven to 350°F and lining a 9×9-inch pan with foil. Spray the foil with cooking spray to ensure nothing sticks later. It’s a little extra effort, but it guarantees those clean, picture-perfect slices.
- Make the dough: In a large bowl, beat the softened butter until smooth and creamy. Add the strawberry cake mix and egg, and beat on low speed. At first, the mixture will look crumbly, but keep at it! Soon, it will come together into a thick, tacky dough.
- Create the base layer: Take about two-thirds of the dough and press it evenly into the prepared pan. I like using a spatula, but if you prefer, spray your hands with cooking spray and press it down gently.
- Add the toppings: Sprinkle the white chocolate chips over the dough, then drizzle the sweetened condensed milk on top. Don’t stress about measuring the milk perfectly—just aim for around 60% of the can.
- Finish with dough pieces: Take the remaining dough and drop it in small chunks (about 1-inch pieces) over the condensed milk layer. Lightly press them down. It won’t cover the milk completely, but that’s part of the charm—it creates beautiful gooey pockets.
- Bake to perfection: Pop the pan into the oven and bake for 27 to 30 minutes. Keep an eye on the edges; once they turn light golden brown and the center is just slightly jiggly, it’s ready. Overbaking can make the bars dry, so don’t wait for the center to fully set.
- Cool and cut: Let the bars cool in the pan for at least 2 to 3 hours (overnight is even better). This step is crucial for achieving clean cuts and allowing the gooey layers to set properly.
Notes
Serving ideas and drink pairings
When serving these bars, I like to cut them into small squares and arrange them on a dessert platter. A light dusting of powdered sugar adds an elegant touch, and fresh strawberry slices make a perfect garnish. Pair these bars with a glass of cold milk for a classic combo, or serve them alongside a steaming cup of coffee or a fruity rosé for something more grown-up.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert