Strawberry Bars

5 from 1 vote

These easy strawberry bars are made with a fresh strawberry filling, and sweet sugar cookie layer. The same dough is used for both the top and bottom layers of the bars so these strawberry bars come together quickly! Perfect for strawberry season!

Prep Time30

Cook Time1 5

Total Time1 35

Course: Dessert

Cuisine: American

Servings:

Calories: 538kcal

Author: Heather Perine

Ingredients

Dough:

3 ¼ cups (390 g) all purpose flour spooned and leveled
¾ teaspoon baking powder
¼ teaspoon fine sea salt
1 cup (2 sticks, 226 g) unsalted butter softened to room temperature
½ cup (107 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg room temperature
2 teaspoons vanilla extract (or vanilla bean paste)

Filling:

16 ounces (about 2 ½ cups fresh strawberries quartered
¼ cup (50 g) granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 tablespoon cornstarch

Icing:

¾ cup (85 g) powdered sugar
2 tablespoons heavy whipping cream or milk
½ teaspoon vanilla extract

Instructions

Make the dough:

Preheat your oven to 350°F (180°C) and line an 8x8 baking pan with parchment paper.
In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside. 3 ¼ cups (390 g) all purpose flour ¼ teaspoon fine sea salt ¾ teaspoon baking powder
In the bowl of a stand mixer fitted with the paddle attachment cream on medium speed butter, granulated sugar, and brown sugar, until light and fluffy, about 2 to 3 minutes. 1 cup (2 sticks, 226 g) unsalted butter ½ cup (107 g) packed light brown sugar ½ cup (100 g) granulated sugar
Add the egg and vanilla extract and mix until combined, scraping down the bowl as needed. 1 large egg 2 teaspoons vanilla extract
Add the dry ingredients into the stand mixer and mix on low speed until combined. The dough should start to pull away from the sides. Be careful not to overmix. Stop mixing once the last of the flour has been incorporated.
Reserve 2 cups of dough (loosely filled do not press down into the cup).
Add the remaining dough to the 8x8 baking pan pressing down into an even layer making sure to spread the dough all the way to the sides.
Bake the dough for 15-20 minutes or until the center is set and the edges are very light brown. Do not overbake. Once the crust is done, set aside to cool.

Make the filling:

While the crust is baking, add strawberries, sugar, lemon juice, vanilla, and cornstarch to a small saucepan. 16 ounces (about 2 ½ cups fresh strawberries ¼ cup (50 g) granulated sugar 1 tablespoon lemon juice 1 teaspoon vanilla extract 1 tablespoon cornstarch
On medium low heat, bring the mixture to a simmer and cook until the strawberries become soft and start to break down. Using a wooden spoon or a fork, smash the berries down as they cook. Continue to cook, stirring constantly, until the mixture has thickened to a jam-like consistency, about 8-10 minutes. Set aside to cool.

Assemble the bars:

Spread the strawberry mixture over the baked crust and use a spatula or off set spatula to spread it around evenly.
Use the remaining dough and place flat pieces on top of the strawberry mixture. Don’t put them too close together because you want the strawberries to be able to peak out.
Bake in the preheated oven for 40-45 minutes until the top of the crust is a light golden brown.
Once baked, place on a wire rack and let cool completely.

Make the glaze:

To make the glaze whisk together the powdered sugar, cream (or milk) and vanilla.. The glaze should run smoothly off the end of the whisk. If it is too thick you can add more cream. If it is too thin add more powdered sugar. ¾ cup (85 g) powdered sugar 2 tablespoons heavy whipping cream ½ teaspoon vanilla extract
Once the bars are completely cool, drizzle the glaze over the top. To serve, cut into squares.

Notes

Storage Instructions: These bars can be stored in an airtight container at room temperature for up to 3 days or covered in the fridge for up to 5 days. They can also be stored in the freezer for up to 3 months in an airtight container. Thaw at room temperature before serving. You can make the bars ahead of time. Just bake the bars according to the recipe, then let them cool completely. Once the bars are cool, wrap them tightly in plastic wrap and store them in the refrigerator for up to 3 days or in the freezer for up to 3 months. When you are ready to serve the bars, thaw them overnight in the refrigerator or at room temperature for 30-60 minutes.
Fresh strawberries - You will cook the berries down on the stovetop so you can use frozen strawberries if need be. If using frozen berries you may need to cook them down a little longer.

Nutrition