Description
A golden, flaky crust gives way to a lush strawberry filling thickened to a glossy finish, topped with crunchy crumbs that bake up crisp and sweet.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 cup unsalted butter cold, cubed
- 4 cups fresh strawberries hulled and sliced
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 3/4 cup unsalted butter cold, cubed
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- In a bowl, combine 1 1/2 cups flour, 1/2 cup sugar, and 1/4 teaspoon salt. Cut in 1 cup cubed butter until the mixture resembles coarse crumbs.
- Press half of the crumb mixture firmly into the prepared pan to form the crust and bake for 15 minutes or until lightly golden.
- Meanwhile, toss the strawberries with 1/3 cup sugar, cornstarch, and lemon juice in a separate bowl.
- Once the crust is out of the oven, evenly spread the strawberry mixture over the hot crust.
- For the topping, mix 1 1/2 cups flour, 1/2 cup sugar, and 1/4 teaspoon salt, then cut in 3/4 cup cubed butter until crumbly.
- Sprinkle the crumb topping over the strawberries to cover them evenly.
- Return the pan to the oven and bake for 25–30 minutes until the topping is golden and the filling is bubbly.
- Allow the bars to cool completely in the pan before lifting them out with the parchment overhang and slicing into squares.
Notes
- Use cold butter for a flakier crust and topping.
- Ensure the bars are fully cooled to let the filling set properly.
- Frozen strawberries can be used; thaw and drain excess liquid before mixing.
- Store leftover bars in an airtight container in the refrigerator for up to three days.