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Cherry Squares & Mascarpone Whipped Cream

July 30, 2014 by Tina Verrelli 2 Comments
Modified August 16, 2020 at 9:20 pm

cherry squares dessert on blue polish pottery plate

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What foods conjure up your childhood memories?

I don’t know whether to call them food memories or food associations…but when I am waxing nostalgic, food is invariably connected.  Those foods in my memories are always delicious and perfect – although, I have my doubts about a few of them.  Could the “Spam-bled eggs” of our 1970s era family camping trips really be all that I remember them to be?  Or is it more about the time and the place and being together with those you love?

 Joanne English, my Mom, Me & Kryn circa 1970-something? at the Jersey Shore. Joanne English, my Mom, Me & Kryn circa 1970-something? at the Jersey Shore.

There are some dishes, however, that have transcended the decades and truly are all I remember them to be.  One of those are Joanne English’s Cherry Squares.  I grew up two doors away from the English family, another big crazy family, just like mine. Their daughter, Kryn, was my age and we had tons fun together with the whole neighborhood crew.  The Englishs are those kind of friends that you’ve known for so long they seem more like family.  When I think about them, I think of parties, lots of laughs, abundant libations, bluefish (ugh!), lemon Blennd drinks, some kind of chocolate cake with chocolate chip cheesecake filling (need to have that recipe Mrs. E!) and cherry squares!

Cherry squares are a thin sheet pound cake that gets dollops of cherry pie filling placed on them before they are baked.  As they bake the cherries nestle down into the cake in a most magical way.  You cut them into squares and sprinkle them with powdered sugar.  Since the cake is somewhat dense, you can pick them right up with your hands.  They are great for parties!

I haven’t made cherry squares for a while and decided I wanted to try making a homemade cherry filling using the fresh summer cherries that are everywhere right now.  I also tweaked the measurements of the recipe so I could use my half-sheet pans.  I think the original recipe was made in a smaller jelly roll pan.  I also made a mascarpone whipped cream to serve with them, which really is gilding the lily, as they are pretty yummy all by themselves!

 Here's the recipe card from my Mom's recipe box.  I think the original sugar amount was 1 1/2 cups.  Mom always tweaks the sugar down a bit in recipes. Here’s the recipe card from my Mom’s recipe box.  I think the original sugar amount was 1 1/2 cups.  Mom always tweaks the sugar down a bit in recipes.

Cherry Squares:

PERFECT FOR PINNING! ⬇

cherry squares dessert on blue polish pottery plate

Cherry Squares with Mascarpone Whipped Cream

Adapted from Joanne English's Recipe: Cherry squares are a thin sheet pound cake that gets dollops of cherry pie filling placed on them before they are baked.  As they bake the cherries nestle down into the cake in a most magical way.  You cut them into squares and sprinkle them with powdered sugar.  Since the cake is somewhat dense, you can pick them right up with your hands.  They are great for parties!
Tina Verrelli - epicuricloud.com
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Servings: 24 squares

Ingredients

Fresh Cherry Filling:

  • 3 cups bing cherries stemmed and pitted
  • 1/2 cup dried cherries (sweetened-sour cherries)
  • 1/2 cup water
  • 1/2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/3 cup sugar
  • 2 tablespoons corn starch

Cake Batter:

  • non-stick baking spray or additional butter for greasing pan
  • 1 1/2 cups butter softened (salted)
  • 1 3/4 cups sugar
  • 6 eggs (room temperature)
  • 3 cups flour sifted
  • 1 1/2 teaspoons vanilla
  • powdered sugar (for sprinkling before serving)

Mascarpone Whipped Cream

  • 1 (8-ounce) container mascarpone cheese
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla

Instructions 

Fresh Cherry Filling:

  • Stir together all filling ingredients in large saucepan.  Bring to simmer, reduce heat, cover and maintain low simmer for about 10 minutes.
  • Turn off heat and cover until ready to use.  Can be made ahead and refrigerated.
  • *Can substitute with canned cherry pie filling.

Cake Batter:

  • Preheat oven to 350 degrees.  Grease half-sheet pan (18" x 13" x 1").
  • Cream together butter and sugar until creamy and light.
  • Add vanilla and eggs one at a time, beating for about 30 seconds after each egg. Mix in flour.
  • Spread batter in prepared pan.
  • With a sharp knife score the top of the batter into 24 squares.
  • Place a dollop (about 2 tablespoons) cherry filling in the center of each scored square.
  • Bake for 20-25 minutes or until cake is cooked through and toothpick tester comes out clean.
  • Remove and allow to cool in pan.  Cut into 24 squares.
  • Sprinkle with powdered sugar before serving.

Mascarpone Whipped Cream:

  • Combine ingredients in medium bowl and beat with an electric mixer until mixture forms soft peaks.   
Tried this recipe?Share it! Tag @epicuricloud - Please Leave A Comment & Rating Below! TY!

Filed Under: cake, Cooking for A Crowd, Dessert, Desserts for a Crowd, Lunch Box Ideas, School Treats, summer foods Tagged With: cherries, cherry squares, dessert for a crowd, dessert squares, homemade cherry pie filling, mascarpone whipped cream, sheet cake

Reader Interactions

Comments

  1. Nancy Trimboli

    May 2, 2019 at 5:59 pm

    This cake was at most church potlucks in the 60’s and 70’s. My mom made it all the time. I don’t know where her recipes went but I googled it and found your post and made it for a family gathering tomorrow. Like you, I made my own cherry filling. Thanks for posting this. I love a good retro recipe! I may make it for the next church potluck too!

    Reply
    • Christina Verrelli

      May 3, 2019 at 8:56 am

      Hi Nancy! Love those recipes that bring back memories!! So glad you all enjoyed!!

      Take Care!

      Reply

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