Cherry Bars | Easy Japanese Recipes at

Cherry Bars

Course: Dessert
Cuisine: American, Japanese
Keyword: fruit bar, homemade
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 1 13" x 9" sheet
Author: Nami
Sweet and tart cherry bars with crispy butter crust. Made with fresh cherries drizzled in a savory custard, these delicious bars are as glorious as the summer sun. Enjoy while the fresh cherries are in season! 


  • 4 cups cherries (fresh, pitted)
  • 2 tsp all-purpose flour (plain flour)


  • ¾ cup unsalted butter (12 Tbsp or 171 g; melted)
  • ½ tsp pure vanilla extract
  • cup sugar (133 g)
  • 2 cups all-purpose flour (plain flour) (240 g)
  • tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)


  • 1 cup unsalted butter (16 Tbsp or 227 g)
  • 3 large eggs
  • cup sugar (133 g)
  • tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt)
  • ½ cup all-purpose flour (plain flour) (60 g)
  • 1 tsp pure vanilla extract
  • 1 tsp almond extract


  1. Gather all the ingredients.

    Cherry Bars Ingredients
  2. Preheat oven to 375 ºF (190 ºC) and line a 13 x 9-inch baking dish with parchment paper.

    Cherry Bars 1
  3. Pit cherries and toss them with 2 tsp flour.

    Cherry Bars_2
  4. In the bowl of an electric mixer, combine melted butter, vanilla and sugar. Mix on medium speed until well blended and smooth.
    Cherry Bars_3
  5. Blend in flour and salt and stir until incorporated.
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  6. Press dough evenly into bottom of prepared baking dish. Bake until crust is golden and slightly puffed, about 18 minutes.
    Cherry Bars_5
  7. When the crust is done, transfer to a wire rack and cool crust in pan.
    Cherry Bars 6
  8. Meanwhile, let’s make the filling. Cut the butter into a few pieces and place in a saucepan over medium heat. Melt the butter completely stirring frequently with the spatula.
    Cherry Bars 7
  9. As the butter heats, it will begin to foam and then bubble. After several minutes, the milk solids will start to become brown on the bottom of the pan. Make sure that milk solids do not stick to the pan. Continue stirring until the butter is evenly browned, being careful not to burn. Remove from the heat and pour browned butter into a glass bowl to cool slightly.
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  10. In the bowl of an electric mixer, combine eggs, sugar, and salt in a medium bowl and whisk all together.
    Cherry Bars 9
  11. Add extracts and blend in flour by 1/3 at a time. Whisk all together until smooth.
    Cherry Bars_10
  12. Gradually blend in browned butter and whisk mixture until completely blended.
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  13. Arrange cherries over cooled crust.
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  14. Carefully pour filling evenly over fruit.
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  15. Bake at 375 ºF (190 ºC) for about 30 minutes, until filling is puffed and golden. A skewer inserted in the center should come out clean. Cool bars completely in pan on a wire rack.

    Cherry Bars 14
  16. Carefully lift parchment paper to remove cooled bars from pan and place them on a cutting board. Cut them into squares using a knife. Store bars in an airtight container up to one day at room temperature, then store any remaining in the refrigerator.

Recipe Notes

Recipe barely adapted from Tutti Dolci, originally from Smitten KitchenAll images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe in your own words and link to this post as the original source. Thank you.