Origin Gramma’s Date Squares

Date squares, also called matrimonial cake or date bars, have been a beloved recipe in Canadian and American kitchens for generations. They became popular in the early 1900s as dates grew more widely available and remain a classic today.

What I Love About This Recipe

They’re simple, comforting, and taste like something straight from Grandma’s kitchen. The rich date filling contrasts beautifully with the crisp oat crumble.

Also Read : Ice Cream Sandwich Cake

Gramma’s Date Squares

Recipe by RecipeWikkiCourse: Dessert, Snack, Baked GoodsCuisine: Canadian, North American, TraditionalDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

350

kcal

Gramma’s Date Squares are a nostalgic homemade treat featuring a sweet date filling layered between buttery oat crumble. This classic Canadian recipe brings comfort and warmth, perfect for teatime or a cozy dessert.

Ingredients

• 3 cups chopped pitted dates

• 1 cup water

• ¼ cup granulated sugar

• 1 teaspoon vanilla extract

• 1¾ cups rolled oats

• 1½ cups all-purpose flour

• 1 cup packed brown sugar

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 cup unsalted butter, softened

Directions

• Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
• In a medium saucepan, combine dates, water, and granulated sugar. Cook over medium heat, stirring often, until dates are soft and mixture is thickened, about 8–10 minutes. Remove from heat and stir in vanilla. Set aside to cool slightly.
• In a large bowl, mix oats, flour, brown sugar, baking soda, and salt.
• Cut in softened butter with a pastry cutter or your fingers until the mixture forms coarse crumbs.
• Press half of the crumb mixture evenly into the prepared baking pan.
• Spread the date filling evenly over the crust.
• Sprinkle remaining crumb mixture on top, pressing gently to adhere.
• Bake 25–30 minutes, or until lightly golden brown.
• Cool completely in the pan on a wire rack before cutting into squares.

Notes

• For extra flavor, add ½ teaspoon cinnamon to the crumb mixture.
• you can use quick oats in a pinch, but rolled oats give better texture.
• Store in an airtight container at room temperature up to 4 days, or refrigerate for longer freshness.

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The magic of the Strawberry Cream Pie lies in its simplicity and indulgent layers. You start with a buttery graham cracker crust that’s just sweet enough and holds up beautifully in the fridge. Then comes the rich cream filling, which is whipped until light and airy, giving you that cloud-like texture with every bite. But the star of the show? A generous pile of sliced strawberries, carefully glazed until they shimmer and sit proudly atop the creamy base.

Origin Strawberry Cream Pie

Inspired by diner-style strawberry pies and creamy chiffon pies popular in America since the mid-20th century, this version pairs a silky cream cheese layer with fresh fruit for the ultimate summer treat.

What I Love About This Recipe

It’s simple to make ahead, requires no baking, and is always a showstopper on the table. The creamy filling is light but rich, perfectly balanced by the sweet-tart berries.

Also Read : Krispy Kreme Banana Pudding

Strawberry Cream Pie to Die For

Recipe by RecipeWikkiCourse: Dessert, PieCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

380

kcal

Strawberry Cream Pie to Die For is a luscious dessert featuring a buttery crust filled with creamy, sweetened filling and topped with fresh, juicy strawberries. It’s a show-stopping, no-fuss treat perfect for spring and summer celebrations.

Ingredients

• 1 pre-baked 9-inch pie crust (graham cracker or pastry)

• 1 (8 oz) package cream cheese, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 (8 oz) container whipped topping (like Cool Whip), thawed

• 4 cups fresh strawberries, hulled

• ½ cup sugar

• 2 tablespoons cornstarch

• ½ cup water

• 2 tablespoons strawberry gelatin powder (like Jell-O)

Directions

• In a medium saucepan, whisk together sugar and cornstarch. Stir in water and cook over medium heat until thickened and bubbly, about 3–5 minutes.
• Remove from heat and whisk in strawberry gelatin powder until dissolved. Set aside to cool to room temperature.
• In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
• Fold in whipped topping gently until fully combined.
• Spread the cream cheese mixture evenly into the prepared pie crust.
• Arrange fresh strawberries over the filling, points up if you like for a pretty look.
• Spoon the cooled glaze evenly over the berries.
• Refrigerate at least 2 hours, or until set and chilled.
• Slice and serve cold.

Notes

• For extra flavor, add 1 teaspoon lemon zest to the filling.
• You can use frozen strawberries, but thaw and drain them well.
• Store covered in the refrigerator up to 3 days.

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