Old Fashioned Cherry Squares are a two-layer bar with a buttery shortbread base and a bright cherry topping that sets to a soft gel. The cherries stay jammy and don’t bake into the crust, so you get a distinct layer of fruit with every bite.
Ingredients for Old Fashioned Cherry Squares
All-purpose flour and butter make a tender, crumbly base that holds together without toughness. Sugar and salt balance the sweetness and flavor in the crust. Canned sour cherries (or sweet cherries packed in heavy syrup) bring tartness and color to the topping. Cornstarch thickens the cherry liquid so the filling sets firm enough to cut cleanly. Vanilla extract adds depth to both layers.
Why This Old Fashioned Cherry Squares Works
The base bakes first until golden, which firms it enough to support the cherry layer without soaking through. The crust stays crisp on the bottom because the cherries are added after baking, not before, so moisture does not soften it as it cools.
Cornstarch in the cherry mixture absorbs the liquid from the fruit and thickens it into a gel. This happens as the filling cools, so the squares cut clean and stay intact on the plate instead of sliding apart or leaving juice behind.
Old Fashioned Cherry Squares Tips & Tricks
- Measure flour by spooning it into the cup and leveling it off, or weigh it, so the crust does not turn dense or tough from too much flour packed in.
- Use cold butter cut into small cubes so it stays separate in the dough and creates a crumbly, tender base instead of a dense cake.
- Drain the canned cherries well and reserve the liquid, then mix the cornstarch with a tablespoon of that liquid before stirring it into the warm cherries so lumps do not form.
- Let the squares cool completely at room temperature before cutting, at least 2 hours, so the cornstarch sets fully and the pieces hold their shape.
Mistakes To Avoid
Overbaking the crust turns it hard and brittle instead of tender and crumbly. Watch for the edges to turn light golden and the center to look set but not browned. If it darkens, it is past done.
Using fresh cherries or rinsing away too much syrup leaves the topping too wet to set. The cornstarch needs enough liquid to dissolve into, so keep at least half a cup of the canned fruit liquid.
Cutting the squares while they are still warm breaks the filling and leaves ragged edges. The cornstarch must cool and thicken all the way through, which takes at least 2 hours, or the gel will not hold.
Mixing the crust dough too much or too long makes it tough and dense instead of tender and crumbly. Stir just until the flour disappears and the mixture looks like coarse sand, then press it into the pan and stop.
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Ingredients
- 1/2 cup unsalted butter, cold, cut into small cubes
- 1 cup all-purpose flour (125 grams)
- 1/4 cup granulated sugar (50 grams)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cans (14.5 ounces each) sour or sweet cherries in heavy syrup, drained, liquid reserved
- 2 tablespoons cornstarch
- 2 tablespoons granulated sugar (25 grams)
Step-by-step Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
- In a medium bowl, combine the cold butter cubes, flour, 1/4 cup sugar, salt, and vanilla extract. Using your fingertips or a pastry cutter, work the mixture until it looks like coarse sand with pea-sized butter pieces throughout. Do not overmix.
- Press the mixture firmly and evenly into the prepared pan. Bake at 350°F (175°C) for 12 to 15 minutes, until the edges are light golden and the center looks set but not browned.
- While the crust bakes, pour the reserved cherry liquid into a small saucepan and heat over medium heat until it steams and small bubbles form at the edges, about 3 to 4 minutes. Do not boil.
- In a small bowl, whisk the cornstarch with 1 tablespoon of the warm cherry liquid until smooth with no lumps. Stir the cornstarch mixture into the remaining warm liquid in the saucepan until it thickens slightly, about 1 minute.
- Remove the saucepan from heat. Gently fold the drained cherries and 2 tablespoons sugar into the cornstarch mixture until the cherries are coated and the mixture looks like jam.
- Spread the cherry mixture evenly over the hot baked crust. Return the pan to the oven and bake at 350°F (175°C) for 8 to 10 minutes, until the filling looks glossy and set at the edges but still soft in the center.
- Remove the pan from the oven and let the squares cool at room temperature for at least 2 hours, or until the filling is completely set and firm to the touch.
- Using the parchment overhang, lift the entire baked square from the pan and place it on a cutting board. Using a sharp knife dipped in hot water and wiped clean between cuts, cut the square into 16 pieces (4 rows by 4 columns).
- Store the squares in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Frequently Asked Questions
Can I use fresh cherries instead of canned?
Fresh cherries do not have enough liquid to thicken properly, so the filling stays runny. Canned cherries in heavy syrup work because the syrup thickens with cornstarch into a gel that sets as it cools.
Can these be made ahead?
Yes. Bake the squares up to 1 day ahead, cover them tightly, and store at room temperature. They taste best eaten within 3 days but keep refrigerated for up to 1 week.
Can I freeze these?
Yes. Cool them completely, wrap each piece individually in plastic wrap, then place them in a freezer bag. They keep frozen for up to 3 months. Thaw at room temperature for about 1 hour before eating.
Serving Ideas for Old Fashioned Cherry Squares
Serve the squares with a glass of cold milk or iced tea to balance the sweet, tart cherry filling. A small scoop of vanilla ice cream on top melts into the warm fruit and adds richness. They also pair well with hot coffee or tea in the afternoon.
