Strawberry Cream Bars

Aren't these gorgeous? The recipe (from the Sandra Lee Semi-Homemade TV Show) started out as Lemon Cream Squares. Well, considering I'm the only one at home that like's lemon pastries, I figured I should change the recipe to please all the other hungry tummys around here. I couldn't resist doing a chocolate crust and then topping everything with some left-over strawberries dipped in chocolate I had in the fridge. [I've been using those Debbie Meyer Green bags...they really work. They keep produce fresh a whole lot longer.]

The beauty of this recipe is that you can change and mix flavors however you please. It's so very simple, you'll see. Here is the original recipe.

Lemon Cream Squares
(by Sandra Lee)

Directions
For Lemon Layer:
Ingredients
1 (18.25 ounces) box lemon cake mix (recommended: Betty Crocker)
1 stick butter, softened
1 egg

For Top Layer:
16 ounces cream cheese (recommended: Philadelphia) softened
1/3 cup sugar
1 (3-ounce) box lemon or lime gelatin (recommended: Jell-O)
2 eggs

Set up grill for indirect cooking over medium heat. (No heat source under cookies). Spray 9 by 13-inch foil pan with cooking spray and set aside.
For lemon layer:
In a large mixing bowl, beat with an electric mixer on low speed the cake mix, butter, and egg until well combined and smooth. Press cake mixture evenly into prepared pan; set aside.
For top layer:
In a medium mixing bowl, beat cream cheese, sugar, and lemon or lime gelatin on medium speed until creamy. Add eggs and beat until smooth.
Spread cream cheese mixture over cake layer. Place foil pan in a second foil pan for stability and insulation. Place on hot grill away from heat. Cover and bake 40 to 50 minutes. Rotate pan halfway through baking. Remove from grill and cool completely before cutting into squares.

Indoor:
Preheat oven to 350 degrees F.
Spray 9 by 13-inch baking pan lightly with cooking spray; set aside. Prepare cake layers as directed above. Bake for 40 to 45 minutes or until cake barely start to pull away from sides. Cool completely before cutting into squares.
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What I did to change the recipe was use a chocolate cake mix and added a teaspoon of cinnamon to it as well. This was for the bottom crust. For the top layer, I just used a strawberry jello mix instead of the lemon. Then I topped it off with a little whipped cream, a chocolate covered strawberry and a mint leaf. I also baked them indoors in the oven. They were delicious.

I think next time I'll make some mango cream bars, or pineapple cream bars, or blueberry cream bars. The possibilities are endless. I hope you try the recipe and enjoy it. Love and hugs.
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If you would like to see what we had before dessert, check out the tasty beer-can chicken tortas we made. Delicioso!