• Preparation Time 30 minutes
  • Baking Time 50 minutes
  • Makes about 30 squares
  • Freezing Not Recommended


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Crust
  • 2 cups Robin Hood® Original All Purpose Flour
  • 1/2 cup granulated sugar
  • 2/3 cup butter
  • Filling
  • 1 lb cream cheese
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tbsp lemon juice
  • 1 cup Smucker's® Pure Strawberry Jam
  • 1 cup chopped fresh strawberries

Serving Size: about 30 squares


Serving Size: about 30 squares

  • Crust: Preheat oven to 350°F (180°C). Grease a 13” x 9” (33 cm  x 23 cm) cake pan.
  • Combine flour and sugar in medium bowl. Cut in butter with pastry blender or two knives until crumbly. Press in prepared pan.
  • Bake in centre of preheated oven for 15 to 20 minutes or until lightly golden. Let cool on rack while preparing filling.
  • Filling: Beat cream cheese and sugar in large mixer bowl on medium speed until smooth. Add eggs and lemon juice, beating until smooth.
  • Spread jam evenly over crust. Sprinkle strawberries on top. Pour cream cheese mixture evenly over strawberries.
  • Bake in preheated oven for 25 to 30 minutes longer or until set. Cool completely on rack. Cut into squares.


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