Strawberry White Chocolate Gooey Bars

These strawberry white chocolate gooey bars layer a buttery cookie-style base with juicy berries and melted white chocolate for a soft, decadent center. The technique combines a thick batter and fruit filling that bakes into a tender, slightly gooey texture. The final result is rich, fruity, and creamy with crisp golden edges.

Why You’ll Love This Recipe

Gooey bakery-style texture – The thick batter bakes into soft centers with lightly crisp edges.
Fresh fruit brightness – Strawberries add natural sweetness and a juicy contrast.
Creamy white chocolate pockets – Melted chips create rich bursts of sweetness.
Simple one-pan dessert – Easy assembly with minimal cleanup required.
Crowd-pleasing flavor combo – Strawberry and white chocolate appeal to all ages.
Make-ahead convenience – Bars slice cleanly and store well for later serving.

Ingredients You’ll Need

For the Bar Batter

1 cup (225 g) unsalted butter, melted – Adds richness and creates a tender crumb
1 cup (200 g) granulated sugar – Provides sweetness and structure
1 cup (220 g) packed brown sugar – Contributes moisture and caramel notes
2 large eggs, room temperature – Bind the batter and add stability
2 teaspoons vanilla extract – Enhances overall flavor
2 cups (250 g) all-purpose flour – Forms the structural base
1 teaspoon baking powder – Gives light lift and prevents density
1/2 teaspoon fine salt – Balances sweetness

For the Filling

1 1/2 cups fresh strawberries, chopped – Provide juicy fruit flavor
1 tablespoon cornstarch – Thickens strawberry juices during baking
1 cup white chocolate chips – Create creamy, sweet pockets
Powdered sugar, for dusting (optional) – Decorative finish

Step-by-Step Instructions

Preheat and prepare the pan
Preheat the oven to 350°F (175°C) and grease or line a 9×13-inch baking dish with parchment. Leave an overhang for easy lifting after baking.

Mix the sugars and butter
Combine melted butter, granulated sugar, and brown sugar in a large bowl. Stir until smooth and glossy.

Add eggs and vanilla
Mix in the eggs and vanilla until fully incorporated. The batter should look thick and cohesive.

Incorporate dry ingredients
Whisk flour, baking powder, and salt in a separate bowl, then fold into the wet mixture just until combined. Avoid overmixing to keep the bars tender.

Prepare the strawberry filling
Toss chopped strawberries with cornstarch until evenly coated. This step prevents excess moisture from making the bars soggy.

Layer the batter and fillings
Spread half the batter in the pan, sprinkle white chocolate chips evenly, then distribute the strawberries. Dollop the remaining batter on top and gently spread.

Bake until golden
Bake for 30–35 minutes until the edges are golden and the center shows moist crumbs on a toothpick. Do not overbake to preserve the gooey texture.

Cool and slice
Cool in the pan for about 1 hour to set the structure. Lift out, dust with powdered sugar if desired, and cut into squares.

Recipe Notes & Tips

Use ripe but firm strawberries – Overripe fruit releases too much liquid.
Measure flour accurately – Spoon and level to avoid dense bars.
Do not overbake – Slight softness ensures a gooey center.
Cool completely before slicing – Warm bars may fall apart.
Distribute fillings evenly – Prevents uneven baking.
Line the pan with parchment – Makes removal clean and simple.

Nutritional Information

Prep Time: 15 minutes
Cooking Time: 30–35 minutes
Total Time: About 45–50 minutes active baking plus cooling
Servings: 16 bars, depending on cut size
Calories: ~280 per bar (estimated)

Perfect Pairings

Fresh whipped cream for a light creamy contrast
Vanilla or strawberry ice cream to enhance the fruit flavor
Hot coffee or cappuccino to balance sweetness
Sparkling rosé or lemonade for a refreshing pairing

Ideal Occasions

Summer picnics and barbecues featuring seasonal fruit
Birthday parties and celebrations as a crowd favorite
Bake sales and potlucks due to easy transport
Afternoon dessert spreads with coffee or tea

Storage & Serving Tips

Store refrigerated in an airtight container for up to 3 days
Bring to room temperature before serving for best texture
Separate layers with parchment to prevent sticking
Freeze up to 1 month and thaw gently in the refrigerator

Creative Variations to Try

Mixed berry version – Substitute raspberries or blueberries
Chocolate swirl – Add a drizzle of melted dark chocolate
Citrus twist – Add lemon zest to the batter
Nutty crunch – Sprinkle sliced almonds or pecans on top

Troubleshooting Common Issues

Bars too wet in center – Bake a few minutes longer and cool fully
Dry or crumbly texture – Too much flour or overbaking
Fruit sinking unevenly – Spread strawberries in a single layer
Chocolate burning on top – Cover loosely with foil mid-bake

Why This Recipe Works

These bars succeed by balancing moisture from fruit with a sturdy butter-based batter. Brown sugar adds hygroscopic moisture retention, keeping the crumb soft, while cornstarch thickens strawberry juices to prevent sogginess. White chocolate melts into pockets that enrich the texture without overpowering the fruit. The controlled baking time ensures caramelized edges and a tender center, delivering indulgence at roughly 280 calories per serving.

Final Thoughts

Strawberry white chocolate gooey bars deliver a satisfying mix of fruity freshness and creamy sweetness in an easy-to-share dessert. Their soft texture and vibrant flavor make them versatile for many occasions, and lighter variations—such as reducing sugar slightly or adding extra fruit—can tailor them to your preferences. With simple technique and reliable results, they’re a dependable addition to any baker’s repertoire.