There’s something about the combination of strawberries and white chocolate that feels effortlessly indulgent. These strawberry white chocolate gooey bars take that perfect pairing and turn it into a chewy, buttery treat that practically melts in your mouth. With a soft, almost fudgy center and a lightly golden crust, they deliver everything you crave in a dessert bar—sweetness, texture, and a little bit of nostalgia.

Strawberry White Chocolate Gooey Bars Recipe

I first made these on a whim when I was craving something strawberry-flavored but didn’t want to commit to making a full cake. I had a box of strawberry cake mix sitting in my pantry (probably from an overly ambitious grocery trip), and I figured, why not turn it into something easy? After a little experimenting, these gooey bars were born, and they’ve been a favorite ever since.

A little background on gooey bars

Gooey bars, also known as “ooey gooey bars,” have been around for a while, often made with yellow cake mix and cream cheese. This strawberry version gives the classic a fresh twist, making it perfect for spring and summer gatherings. The addition of white chocolate chips adds a creamy contrast, while the sweetened condensed milk ensures that irresistible chewy texture.

Let’s talk ingredients (and swaps!)

Strawberry cake mix: The star of the show! It gives these bars their signature pink hue and fruity flavor. If you don’t have strawberry cake mix, you can use vanilla or white cake mix and add a teaspoon of strawberry extract with a few drops of food coloring.
Unsalted butter: This adds richness and moisture. Make sure it’s very soft so it blends well. If you only have salted butter, just reduce any added salt in the recipe (though this one doesn’t call for any).
Egg: Helps bind everything together. If you’re out of eggs, you can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for a slightly different texture.
White chocolate chips: These bring a creamy sweetness that complements the strawberry flavor. If you’re not a fan of white chocolate, try milk chocolate chips or even dark chocolate for a richer taste.
Sweetened condensed milk: This is the secret to the gooey texture! I use the fat-free version, but regular works just as well. You could also try dulce de leche for a caramel twist.

Essential kitchen tools (nothing fancy!)

9×9-inch baking pan: This size keeps the bars thick and chewy. A larger pan will make them thinner, so keep that in mind.
Aluminum foil & cooking spray: Lining the pan makes cleanup a breeze, and a light spray prevents sticking.
Handheld electric mixer: While you could mix by hand, the dough is very thick, so an electric mixer saves time and effort.
Spatula: Helps spread the dough evenly. If it sticks, spraying your hands with a little cooking spray works too.

Step-by-step: let’s bake these gooey bars!

Preheat and prep
Heat your oven to 350°F. Line a 9×9-inch pan with foil and spray it well with cooking spray. Trust me, the foil makes lifting the bars out way easier later.
Make the dough
In a large bowl, beat the very soft butter with an electric mixer until creamy. Add the strawberry cake mix and egg, then mix on low. At first, the batter will look crumbly, but keep mixing—it will eventually come together into a thick, sticky dough.
Form the base layer
Take about two-thirds of the dough and press it evenly into the pan. The dough is a bit stubborn, so using a spatula or lightly greased hands helps.
Add the fillings
Sprinkle the white chocolate chips evenly over the base layer. Then, drizzle about 8 ounces of sweetened condensed milk over the top. No need to measure perfectly—just eyeball it.
Top it off
Take the remaining dough and break it into small chunks, scattering them over the condensed milk. It won’t fully cover the surface, and that’s totally fine! The gaps let the gooey filling peek through.
Bake to perfection
Pop the pan into the oven and bake for 27-30 minutes. The edges should turn light golden brown, while the center will still be slightly jiggly. Don’t overbake—these will firm up as they cool.
Cool (seriously, be patient!)
Let the bars cool for at least 2-3 hours on a wire rack. If you can, leave them overnight for the cleanest cuts. The wait is worth it!

Fun variations to try

Berry explosion: Add ¼ cup of freeze-dried strawberries to the dough for extra berry flavor.
Chocolate overload: Swap white chocolate chips for milk or dark chocolate. A drizzle of melted chocolate on top would also be delicious!
Lemon twist: Add 1 teaspoon of lemon zest for a hint of citrusy freshness.
Gluten-free version: Use a gluten-free cake mix (they work just as well!).
Vegan-friendly: Use dairy-free butter, a flax egg, dairy-free white chocolate, and coconut condensed milk.

How to serve these beauties

These bars are perfect as-is, but if you’re feeling extra, here are some serving ideas:

With a scoop of vanilla ice cream: The warm-and-cold contrast is heavenly.
Drizzled with melted white chocolate: Because more chocolate is always a good idea.
Cut into mini squares: Perfect for a party tray!

Best drinks to pair with these bars

Iced coffee: The slight bitterness balances out the sweetness.
Strawberry milk: A fun, nostalgic pairing!
Chilled rosé: If you’re serving these to adults, the fruity notes in rosé wine make a great match.

Storing and reheating tips

At room temperature: Store in an airtight container for up to 4 days.
In the fridge: Keeps well for about a week. Just let them sit at room temp before eating, so they soften up.
In the freezer: Wrap individually in plastic wrap, then store in a freezer bag. Thaw at room temp or warm in the microwave for a few seconds.

Adjusting the recipe for different serving sizes

For a bigger batch: Double the ingredients and use a 9×13-inch pan. Baking time may be a few minutes longer.
For a smaller batch: Halve the ingredients and bake in a loaf pan.

Troubleshooting common issues

Bars are too soft: They need more cooling time! Refrigerating them for an hour helps.
Too dry: The dough may have been overmixed. Try baking for a few minutes less next time.
Dough is hard to spread: Lightly grease your hands or spatula to make it easier.

Give these a try!

These strawberry white chocolate gooey bars are ridiculously easy to make and always a crowd-pleaser. Whether you’re baking for a party, a holiday, or just a personal treat, they’ll hit the spot. Have fun experimenting with different mix-ins, and let me know how yours turn out!

FAQs

1. Can I use a different cake mix flavor?
Yes! Vanilla, lemon, or even chocolate cake mix would work.

2. Do I have to use sweetened condensed milk?
Yes, it’s essential for the gooey texture. Evaporated milk won’t work the same way.

3. How do I know when they’re done baking?
The edges should be set, and the center should be slightly jiggly.

4. Can I make these ahead of time?
Absolutely! They taste even better the next day.

5. Can I use milk chocolate instead of white?
Yes! Milk or dark chocolate would be delicious.