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Grapefruit Strawberry Gooey Butter Bars

Grapefruit Strawberry Gooey Butter Bars

Yield: 13x9-inch pan
Author: Maryanne Cabrera


Shortbread Crust:

  • 1 ½ cup all-purpose flour
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, cold

Cake Filling:

  • cup unsalted butter, softened
  • 1 ¼ cup granulated sugar
  • ¼ cup light corn syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ¼ teaspoon fine sea salt
  • cup whole milk

Fruit Topping:

  • 1 ½ cup sliced fresh strawberries
  • 1 ½ cup grapefruit segments
  • 2 Tablespoon honey
  • 1 teaspoon grated fresh ginger


  • Preheat oven to 350°F. Line 13x9-inch baking pan with parchment paper and set aside.
  • Crust: Whisk together flour and sugar. Using a pastry blender (or two forks), cut butter into dry ingredients until mixture resembles coarse crumbly sand. Transfer into prepared pan and press into an even layer. Set aside.
  • Filling: In the bowl of a stand mixer fitted with a paddle attachment (or using an electric hand mixer), beat butter and sugar until smooth. Scrape sides of bowl as needed. 
  • Add corn syrup, egg, and vanilla extract. Continue to mix until well combined.
  • Add flour in three additions, alternating with milk. Mix until just combined. Transfer batter into prepared pan over crust.
  • Bake for 28-30 minutes until the center of the cake no longer jiggles. Cool to room temperature in pan. Cake will harden as it cools. Remove from pan and slice into bars.
  • Topping: In a small bowl, toss together strawberries, grapefruit, honey, and ginger. Garnish tops of cooled butter bars with fruit.