Strawberry Bars

These Strawberry Bars were the hit of my party last weekend! I offered ice cream and whipped topping but everyone ended up eating the bar by itself, the flavor is that good! If you love these bars you will also enjoy my favorite homemade Rice Krispy Bars!Strawberry BarsIf you happen to love a rich, buttery crust paired with a strawberry filling that will make your eyes roll up in your head, these are the bars for you. I have made this same dessert with rhubarb and kiwi and they always turn out amazing. It’s all about that crust!How to Make Strawberry BarsI’ll break this down into two easy parts:As I mentioned 87 times already, the crust is my favorite part of this sweet bar and it could not be easier to put together.How to Make the CrustSimply combine flour, confectioners sugar, and cold butter in a bowl. I prefer to use my clean hands here, but you can absolutely use a food processor or a pastry cutter. There is just something so satisfying about making it yourself though. 🙂 Once the ingredients are well combined and the butter pieces are no bigger than a pea, press the mixture into a prepared 8×8 baking dish. (I used non-stick baking spray or GOOP.)That’s it! Now on to the fruit filling.How to Make the Strawberry FillingFive simple ingredients and you are on your way to the best fruit filling!eggssugarfloursaltstrawberriesGrab a big bowl and add the first 4 ingredients. I just use a whisk to fully incorporate everything. Add in the sliced strawberries and then stir by hand, making sure every strawberry is fully coated.The crust should be done baking at this point, so carefully remove it from the oven. Pour the filling onto the hot crust and (using oven mitts) tap the dish on the counter so that it settles a bit. Place the bars back into the oven for 35-40 minutes. So how do you tell when it’s done? The center should not jiggle and the strawberries should not be burned. Check the bars at 30 minutes. If they seem like they are getting too dark, (carefully!) place a piece of foil over the bars and continue baking.Allow the bars to rest on the counter for at least 30 minutes before serving.If you want to serve the bars warm from the oven, the filling will not be fully set. We must prefer these bars warm (and with a little vanilla bean ice cream!) but they were messy.If you want to refrigerate the bars and serve later, the filling will be fully set and you will get perfectly square pieces when you cut them out.Just look at the crust! Ah! My mouth waters just thinking about it.These bars are sweet! And admittedly, not the prettiest if you are going for presentation alone. But they taste seriously amazing and once everyone has had a bite they will be begging you for the recipe!Variations for Strawberry Bars(Recipe stays the same except for the fruit)1/2 strawberry and 1/2 rhubarb1/2 strawberry and 1/2 kiwi1/2 strawberry and 1/2 blueberries (this is a SWEET combination)Or, as I mentioned above, you can use this same recipe for all rhubarb, all kiwi, all blueberry, etc. When I made this recipe with blueberries I added a little lemon zest to the crust. Again, not the prettiest, but definitely delicious. 🙂Looking for More Perfect Summer Desserts?Piggy Pie DessertPeanut Butter Oreo DessertBlueberry Lemon Heaven DessertOreo Brownie DessertIf you happen to love a rich, buttery crust paired with a strawberry filling that will make your eyes roll up in your head, these are the bars for you. Course: Dessert Cuisine: American Keyword: strawberry bars Servings: 9 bars Author: Amanda RettkeCRUST 1 cup (125g) all-purpose flour 1/3 cup (42g) confectioners sugar 1/2 cup (1 stick or 113g) cold butter, dicedFILLING 2 large eggs 1 1/4 cup (250g) granulated sugar 1/4 cup (31g) all-purpose flour 1/2 tsp salt 3 1/2 cups sliced strawberries, (one 16 ounce container)CRUSTPreheat oven to 350°F.In a large bowl, blend the flour, confectioners sugar, and butter. You can use a food processor or pastry cutter, but I prefer my hands. You want the butter to be no bigger than a pea size and the ingredients to be well incorporated.Press into a 8 x 8 pan. Bake for 12-15 minutes. (The edges should just barely start to golden.)FILLINGIn a medium bowl, lightly beat two eggs. Add sugar, flour, and salt and mix until combined.Gently stir in the sliced strawberries.Pour mixture over the hot crust. Bake for another 35-40 minutes or until filling is set.Allow bars to cool at room temperature for at least 30 minutes. You can serve them warm or refrigerate until ready to serve. meet Amanda RettkeAmanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

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