BHG Delish Dish

Stirring Up Ideas In The Kitchen


Grapefruit Strawberry Gooey Butter Bars

I thought I’ve seen them all when it comes to cakes and dessert bars. Recently, I was introduced to gooey butter bars and this has opened my eyes to a whole new world of sweets I have yet to explore!

They’re a popular, long-standing St. Louis treat. While there are numerous various on the gooey butter bars, it’s basically a two layered dessert. It starts with a shortbread crust bottom and topped with a melt in your mouth butter cake.

Grapefruit Strawberry Gooey Butter Bars

Together, these two layers create this decadent delightful little treat.

While these gooey butter bars are perfectly fine as is, they’re the perfect blank canvas to garnish with your favorite fruits. I added a combination of strawberries and grapefruit segments on top. It’s the ideal transitional dessert to say farewell to the citrus of winter and hello to the berries of spring and summer. Forget strawberry shortcakes and peach buckles this summer, I’m going to be making all sorts of variations on these gooey bars!

Grapefruit Strawberry Gooey Butter Bars

While you wait for the gooey butter bars to cool down and set up, I marinated the fruits in a liquid mixture of honey and grated ginger (for a little zing!). Once the gooey butter bars are ready for serving, drain the fruits and add them to the cake bars. Save the marinating juice to lightly drizzle on top of butter bars, or use it sweetened iced tea! Add a few sprigs of mint for the final touch of pop and freshness. If you’d like, a dollop of freshly whipped cream adds another dimension of luxury. Be sure to cut small portions. These gooey butter bars pack a big punch and you really only need a little slice to be super happy!

Grapefruit Strawberry Gooey Butter Bars

Here are my changes to the original GOOEY BUTTER BARS recipe:

  • Instead of 2/3 cup half-and-half, I used 2/3 cup whole milk.
  • Instead of 1/2 tsp almond extract, I used 1 tsp vanilla extract.
  • Add 1/4 tsp fine sea salt to cake batter
  • Instead of 3 cups strawberries, I used a mixture of strawberries and grapefruit segments.
  • Add fresh mint to garnish

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grapefruit vanilla bean pound cake

I love keeping magazine clippings around for inspiration especially when it comes to recipes. I tear out pages of interest and keep them on a cork board. I have everything from favorite color palettes, to fashion pieces to recipes. Last year, Better Homes and Gardens January issue had a great collection of 25 grapefruit recipes, including a grapefruit olive oil cake that was good looking. I saved the article and have been making recipes from it all year long. This grapefruit olive oil cake became a family favorite and every time I make it, I add a twist. Today’s version is a grapefruit pound cake with vanilla bean and grapefruit glaze. Doesn’t that sound lovely?

grapefruit vanilla bean pound cake

One of my favorite thing about this recipe is a grapefruit-sugar concoction that is served with the finished cake. It adds a great crunch to the tender, crumbly pound cake that is just divine. I added vanilla bean to the sugar to make a grapefruit-vanilla sugar. I also added some of this sugar into the cake for a bolder grapefruit flavor.

grapefruit vanilla bean pound cake

The resulting cake is a soft and crumbling pound cake that’s rich, has a bold grapefruit flavor and a crunchy top with the grapefruit-vanilla sugar. The next time you need a good pound cake recipe, you must try this one. It will become a winter favorite instantly and you will find yourself making it all year long like I do. Just change up the citrus in the recipe for your favorite one.

grapefruit vanilla bean pound cake

You can find the original recipe here and here are the changes I made:

  • Added 2 teaspoons vanilla bean paste to the grapefruit-sugar mixture.
  • Used 8 tablespoons of butter instead of 6 tablespoons.
  • Eliminated the oil
  • Added half of the grapefruit-vanilla bean sugar to the creaming step of butter and sugar.
  • I topped the cake with a grapefruit glaze made with 2 tablespoons grapefruit juice and 2/3 cup powdered sugar.

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February is FINALLY here, and as you might assume, I’m ecstatic about it. Why? Because February is National Grapefruit Month! Grapefruit has always been one of my all-time favorite winter fruits. Its acidic nature, pungent taste, and numerous health benefits—think assistance with clear skin, weight loss, hydration, and digestion—are just a few of the many reasons for you to include this zesty fruit in your diet. If you’re new to the grapefruit family, don’t fret because these 10 recipes are here to show you how to integrate the peach-hued produce into your home.

1. If eating a raw grapefruit is too bitter for your liking, then switch things up by trying the fruit in the form of a baked good. This Grapefruit Ricotta Cake recipe (courtesy of Kristine’s Kitchen) presents the perfect opportunity!


2. A light and refreshing scoop of Crumb‘s Grapefruit Campari Sorbet to satisfies any sweet tooth.


3. Dinner is served! Load up on omega-3′s with this Pan-Fried Halibut with Grapefruit and Mango Salsa recipe courtesy of Cooks with Cocktails!


4. Swap out your usual Saturday night tequila shots (+ salt and limes) for something with equal citrus flavor—-The Cookie Rookie‘s Grapefruit Salty Dog.


5. How can you NOT start off your morning right when you’ve had one of  Style Me Pretty‘s Baked Lemon Donuts with Grapefruit Glaze? P.S. The donuts’ champagne color undoubtedly makes them insta worthy.


6. If you’re on the hunt for a fancy finger food, call off the search because Steele House Kitchen‘s Candied Cardamom Grapefruit fulfills the requirement.


7. Citrus salad anyone? Enjoy the numerous health benefits of grapefruit with Sweet Sugar Bean‘s Grapefruit and Avocado Salad with Shrimp.


8. Curb the mid-morning munchies with a snack that doesn’t take you off track. Pastry Affair‘s Bruléed Grapefruit recipe is tangy, tart, and tasteful.


9. If it’s your turn to host the girls this month, then make sure that you save room on your menu for The Whisk Kid‘s Grapefruit Cupcakes with Honeyed Italian Meringue Buttercream.


10. A true delicacy! Impress your guests with blush pink Grapefruit Macaroons (recipe courtesy of Lulu’s Sweet Secrets).


Happy National Grapefruit Month!


A Quadruple-Citrus Pound Cake in late September?  I know that seems weird but there is a reason why I was craving citrus cake.

The weather in Chicago has been its usual unpredictable self.  In early fall, it has dipped way below the average, and I can feel a cold winter coming my way soon enough.  I wanted to create a recipe that would give me a little sunshine, and this cake is definitely it.

The original BHG recipe I found was for Triple-Citrus Pound Cake.  I kept the recipe very similar and only added some lemon flavor to make the cake even brighter.

  • I added two teaspoons of fresh lemon zest.
  • I also added two teaspoons of fresh lemon juice but I adore lemon so I really loved this addition!

This Quadruple-Citrus Pound Cake was just what I needed to get over my summer saying goodbye.  It perked me up with a slight pucker.  The bright flavors of grapefruit, orange, lime and now lemon are just perfect in this light, fluffy and beautifully textured cake.  This treat is perfect with a cup of coffee or after a delightful dinner.  Either way, make this cake, and I am sure your Fall season will be much brighter.

Grapefruit-Bars from Savory Simple -

Hello! I’m Jennifer Farley, the creator of Savory Simple, and I’m happy to be guest posting for Better Homes and Gardens. My blog focuses on quality ingredients, bold flavors and recipes with a gourmet twist. I recently shared a recipe for grapefruit pie that was very well received so I’ve decided to keep going with that theme. For today’s post I’ve created grapefruit bars by adapting this Better Homes and Gardens recipe for strawberry-lemon bars. You’re going to love them.

Grapefruit-Bars from Savory Simple -

I absolutely adore grapefruit. I can’t say I’ve ever tried a citrus fruit that I didn’t love, but to me there’s something especially wonderful and unique about grapefruit. I love assertive flavors and grapefruit packs an extra level of sweetness that’s counterbalanced by just the right amount of bitterness. But for some reason it’s not used nearly as often in recipes as lemons, limes and oranges. I’m here to change that!

Grapefruit-Bars from Savory Simple -

These grapefruit bars are incredibly easy to make. The bottom crust layer is a rich, flaky shortbread. The top layer is delicate and sweet with just the right amount of grapefruit flavor.

Grapefruit-Bars from Savory Simple -

I made several changes to the strawberry-lemon bars recipe:

  • I added a pinch of salt to the crust layer. Simply add it in while stirring together the flour and powdered sugar.
  • I replaced the 2 teaspoons of finely shredded lemon peel with 2 teaspoons of finely shredded grapefruit peel.
  • I replaced the 3 tablespoons of lemon juice with 1/4 cup of fresh-squeezed grapefruit juice.
  • I added 1/2 teaspoon of lemon juice along with the grapefruit juice since grapefruits are slightly sweeter and less acidic.
  • To balance the additional juice, I added 1 additional tablespoon of all-purpose flour for a total of 3 tablespoons.
  • I omitted the baking soda.
  • I omitted step 3 and all of it’s corresponding ingredients (strawberry jelly, lemon juice, strawberries) entirely.
  • In place of the strawberry topping, I added a light dusting of powdered sugar.

Grapefruit-Bars from Savory Simple -

If you love grapefruit as much as I do, you’re going to love my version of grapefruit bars based off Better Homes and Gardens’ Strawberry-Lemon Bars. Enjoy!

Hello, and happy Spring from The Forest Feast! Since I have more citrus than I know what to do with these days, inspired by this Fresh Citrus Salad, I thought I’d try something different by broiling the fruit. A couple minutes in the oven adds a nice smoky, caramelized flavor that is great with the cheese and mint. This is an easy dish to make ahead if you’re hosting a dinner party. Enjoy!

Broiled Citrus Salad with Feta and Mint

Serves 4


  • 3 oranges
  • 1 grapefruit
  • 1/4 cup crumbled feta cheese
  • 3 tablespoons fresh mint leaves, chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon coarse sea salt


1. Peel the citrus and slice into rounds. Leave the white pith- it helps keep the citrus in tact when cooking. Lay out citrus rounds on an oiled baking sheet.

2. Broil the citrus on high for approximately 5 minutes. Depending on your oven, this could be quicker or slower, so watch it closely every 30 seconds. Take it out when the edges of the fruit is just slightly tinged dark brown.

3. Let the fruit cool 5 minutes then move each citrus round with a spatula to a platter. Sprinkle with the feta, mint, olive oil and salt. Serve immediately or at room temperature.


The Forest Feast is a blog by Erin Gleeson full of simple, colorful vegetable based recipes with photos and watercolor illustration. After working for many years as a food photographer in NYC, Erin moved to a cabin in the woods where she is currently working on The Forest Feast Cookbook. Follow Erin on Twitter and  Instagram, @theforestfeast.

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