Strawberry Squares

Sweet baked treats baked with strawberry pie filling – yum!

These come from the Magnolia Bakery cookbook, More From Magnolia: Recipes from the World Famous Bakery. For those who never heard of the Magnolia Bakery it’s a well known bakery here in New York City famous for their cupcakes. A true guilty pleasure I occasionally treat myself to every now and then… red velvet anyone?

I recently saw this recipe on My Kitchen Adventure, and when I saw she calculated the points and they were only 3 points each, I knew I had to make these. My only change was swapping out the cherry pie filling for strawberry filling, but any pie filling would work.

Did I mention these are easy enough for a 17 year old to bake? Yes, my daughter did the baking, she loves to bake! And lucky for me she took most of these to school with her so I wouldn’t eat more than one.

Strawberry Squares
Gina’s Weight Watcher Recipes
Servings: 24 • Size: 1 2-inch square • Points +: 4 pts • Smart Points: 6
Calories: 138.2 • Fat: 4.7g • Protein: 2.1 g • Carb: 21.7 g • Fiber: 0.1 g


  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 1 tsp. pure vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup canned strawberry pie filling
  • confectioner’s sugar for dusting 
  • baking spray 


Preheat oven to 350°.  Spray Baking Pam in a 13 x 9- inch baking pan.

In a large bowl, on the medium speed of an electric mixer, cream the butter with the granulated sugar until smooth, about 2 minutes.  Add eggs, one at a time, beating well after each addition. Add the vanilla. Add the flour and mix thoroughly.

Spread the dough evenly in the prepared pan.  With a small, sharp knife (or toothpick), score into twenty-four 2-inch squares.  Place a teaspoon of pie filling in the center of each scored square.  Bake for 30 – 35 minutes, or until a cake tester inserted in the center of the pan comes out clean. Cool to room temperature, then sprinkle with confectioner’s sugar before cutting and serving.